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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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Physical action of nonthermal cold plasma technology for starch modification
September 2024
Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical...
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Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat
September 2024
In this study, four drying methods, including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD), and electric oven drying (EOD), are used to prepare dried chicken...
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Physical characterization and mass modelling of Wood apple (Aegel marmelos L.)
September 2024
Engineering properties of fruits and vegetables are useful in designing and development of agro processing machinery. In this study, the physical and mechanical properties of Wood apple were determined....
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Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing
September 2024
The objective of this research endeavor was to enhance the quality and storability of Dioscorea bulbifera through the investigation of the effects of pre-treatment (soaking) and different dehydration...
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Aqueous extraction of tomato seed oil using combination of ohmic heating and microwave heating as pretreatment
September 2024
This study aimed to investigate the effect of ohmic (OH) and microwave heating (MH) pre-treatments on the aqueous extraction of tomato seed oil. As these thermal techniques disrupt the cell structure...
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Transglutaminase mediated cross-linking of peanut and buckwheat proteins under dual-frequency ultrasound field: Functional attributes study
September 2024
Peanut protein (PP)/buckwheat protein (BWP) mixture crosslinked by transglutaminase (TGase) under dual-frequency ultrasound (DFU) field was developed and its structural and functional properties were...
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Identification of fermented soy sauce and blended soy sauce based on dielectric spectra
September 2024
A new method based on dielectric properties has been developed to distinguish blended soy sauce from fermented soy sauce. Fifty samples of pure fermented soy sauce and blended soy sauce with different...
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Effects of phosphate salts and ultrasonication on the formation and characteristics of phosphate-chitosan microparticles
September 2024
The physicochemical properties of chitosan-microparticles are related to the crosslinking salts. The effects of sodium-pyrophosphate or sodium-tripolyphosphate and ultrasonication on the formation of...
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Effect of magneto-induced electric field on the physicochemical, structural, and rheological properties of citrus pectin at different pH values
September 2024
This study examined the effect of magneto-induced electric field (MIEF) treatment under varying pH conditions on the physicochemical, structural, and rheological properties of citrus pectin (CP). The...
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Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables
September 2024
Pulsed light (PL), a relatively new non-thermal technology can be used as a possible substitute to the conventional (thermal and chemical) technology for disinfecting a wide variety of fruits and vegetables....
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Impact of cold plasma and thermal treatment on the storage stability and shelf-life of pineapple juice: A comprehensive postharvest quality assessment
September 2024
The primary concern regarding the pineapple juice processing industry is its insufficient stability. The goal of this investigation is to evaluate the storage stability and shelf life of cold plasma...
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Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects
September 2024
Nanoemulsions - colloidal dispersions of nanoscale droplets in a continuous phase, have garnered significant attention in recent years due to their versatile properties and wide-ranging applications....
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