Advancement in measurement and AI-driven predictions of maturity indices in kinnow(Citrus nobilis x Citrus deliciosa ): A comprehensive review
September 2025
Kinnow also known as mandarin are popular fruits worldwide for their refreshing flavor and nutritional benefits. Their quality standards vary globally due to differences in climatic conditions, agronomical...
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Technological usage of ripe banana pulp for the development of a salad dressing
September 2025
Oxidized banana (OB) is one of the important food wastes which contains a high potential to use in different products such as salad dressing. OB is a good ingredient in salad dressing due to its presence...
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Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing
September 2025
Three-dimensional (3D)-printed fish analogs are gradually nearing the ability to mimic real fish meat in response to personal demand, supply pressure, food safety, and environmental concerns. However,...
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Effect of dual modification on structural, functional and dielectric properties of cassava starch
September 2025
The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these...
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Influence of ultrasound frequency, processing time, and cold temperature on quality characteristics of mutton subjected to ultrasonic nano-cooling with a preservative film
September 2025
Refrigeration slows down microbial growth and oxidation in mutton, but it is not enough on its own to fully prevent spoilage. To promote preservation, this research evaluated the effectiveness of combining...
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Effect of particle size, probe type, position and glassware geometry on laboratory-scale ultrasonic extraction of Citrus maxima flavedo
September 2025
Laboratory-scale ultrasonic extraction efficiency can be improved by selecting appropriate substrate size, glassware type and hardware configurations. For the first time, effects of using different...
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Identification of varieties of wheat seeds based on multispectral imaging combined with improved YOLOv5
September 2025
The identification of seed variety is important in wheat production because the growth and yield are highly related with its variety. Traditional identification methods for wheat seed varieties were...
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A low frequency magnetic field regulated the synthesis of carotenoids in Rhodotorula mucilaginosa by influencing iron metabolism
September 2025
The purpose of this study is to investigate the effect of low frequency magnetic fields (LFMF) on carotenoid synthesis and iron metabolism in Rhodotorula mucilaginosa and to explore potential connections...
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Radio frequency treatment in food processing: A review of its recent applications in fluid and semifluid foods
September 2025
Radio frequency (RF) treatment is an emerging technology that provides fast, volumetric, and deep penetrative heating effects, and it has been studied for various purposes in food processing. Among...
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Tailoring the rice starch for the application in food sector by different processes
September 2025
Rice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins. Due to the diverse aspects...
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Interaction of gum acacia and natural deep eutectic solvents: Effect on conductivity, thermal stability, compression, and stress relaxation properties
September 2025
The present study discussed the structure-function relationships of gum acacia and natural deep eutectic solvents (NADES) through interactive effects on physical, chemical, and rheological properties....
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Revolutionizing food processing with infrared heating: New approaches to quality and efficiency
September 2025
Infrared (IR) heating technology represents a cutting-edge thermal technology in food processing, offering energy-efficient and effective solutions for various unit operations such as blanching, microbial...
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Printing the future of food: The physics perspective on 3D food printing
September 2024
The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical...
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Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine
September 2024
The traditional fermentation method for Chinese rice wine (RW) production has some limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this study, ultrasonic...
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Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten
September 2024
Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic...
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Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens
September 2024
The effect of the antimicrobial mechanism of ultrasound (US) in combination with heat (T) and potassium sorbate (PS) treatment on Pichia membranifaciens (P. membranifaciens) is investigated in this...
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Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content
September 2024
Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties...
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Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals
September 2024
The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation...
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The science behind physical field technologies for improved extraction of juices with enhanced quality attributes
September 2024
Consumer demand for high-quality, nutritious juice products is steadily increasing. Ongoing research and innovation in juice extraction technologies will likely further shape the landscape of the juice...
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Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs
September 2024
The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled...
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Prediction of physicochemical and textural properties of post-harvest ‘Hayward’ kiwifruit based on creep properties
September 2024
The main purpose of this study was to explore the feasibility of predicting the physicochemical and texture characteristics of ‘Hayward’ kiwifruit through a theoretical model. Sixteen physicochemical...
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Research progress on microbial control techniques of prepared dishes
September 2024
Prepared dishes are popular among consumers due to their convenience, but microorganisms in dishes have the potential to cause spoilage and even lead to foodborne illnesses, rendering microbial control...
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Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure
September 2024
This study investigated the effects of ultrasonication on thawing rate, physicochemical properties, water migration, distribution and microstructure of pork at different frequency combination modes...
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Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder
September 2024
The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake in pasta production...
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