Food and Bioproducts Processing

Article	Citations
Applications of process and digital twin models for production simulation and scheduling in the manufacturing of food ingredients and products	73
Grape winery waste as a promising feedstock for the production of polyhydroxyalkanoates and other value-added products	59
Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity	54
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat	49
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins	45
Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts	44
Techno-economic analysis of a grape pomace biorefinery: Production of seed oil, polyphenols, and biochar	44
Drying kinetic, quality, energy and exergy performance of hot air-rotary drum drying of green peas using adaptive neuro-fuzzy inference system	43
Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process	43
Ultrasound assisted extraction of gallic acid from Ficus auriculata leaves using green solvent	41
Isolation of pectin from kinnow peels and its characterization	40
Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction	40
Ultrasound assisted extraction of bioactive compounds in fresh and freeze-dried Vitis vinifera cv Tannat grape pomace	40
Evaluation of exergy performance and onion drying properties in a multi-stage semi-industrial continuous dryer: Artificial neural networks (ANNs) and ANFIS models	39
Recovery of bioactive components from avocado peels using microwave-assisted extraction	39
Increase the yield of bioactive compounds from elder bark and annatto seeds using ultrasound and microwave assisted extraction technologies	38
Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities	37
Optimization of pressurized liquid extraction and ultrasound methods for recovery of anthocyanins present in jambolan fruit (Syzygium cumini L.)	36
EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL	34
Effect of heating by solid-state microwave technology at fixed frequencies or by frequency sweep loops on heating profiles in model food samples	34
Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization	34
Valorization of agro-food by-products and their potential therapeutic applications	34
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating	33
Preparation and application of Mg–Al composite oxide/coconut shell carbon fiber for effective removal of phosphorus from domestic sewage	33
Recovery of phenolic compounds from agro-industrial by-products: Evaluating antiradical activities and immunomodulatory properties	32

Solid-state fermentation – assisted extraction of bioactive compounds from hass avocado seeds	30
Residues from grapevine and wine production as feedstock for a biorefinery	30
Valorization of olive oil industry subproducts: ash and olive pomace fast pyrolysis	28
Enzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modelling	28
Simultaneous separation and preliminary purification of anthocyanins from Rosa pimpinellifolia L. fruits by microwave assisted aqueous two-phase extraction	28
Xylooligosaccharides from steam-exploded barley straw: Structural features and assessment of bifidogenic properties	28
Probiotic bacteria stabilized in orally dissolving nanofibers prepared by high-speed electrospinning	27
Foam-mat drying of bacaba (Oenocarpus bacaba): Process characterization, physicochemical properties, and antioxidant activity	27
Expeditious production of concentrated glucose-rich hydrolysate from sugarcane bagasse and its fermentation to lactic acid with high productivity	27
Designing system cavity geometry and optimizing process variables for continuous flow microwave processing	27
Ultrasound-assisted natural deep eutectic solvent extraction of anthocyanin from black carrots: Optimization, cytotoxicity, in-vitro bioavailability and stability	27
Effects of maltodextrin content in double-layer emulsion for production and storage of spray-dried carotenoid-rich microcapsules	27
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves	26
Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach	26
Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut qual	25
Improving freeze–thaw stability of soy protein isolate-glucosamine emulsion by transglutaminase glycosylation	25
Assessment the influence of different drying methods and pre-storage periods on garlic (Allium Sativum L.) aroma using electronic nose	25
Assessment of uniformity of microwave-based heating profiles generated by solid-state and magnetron systems using various shapes of test samples	24
Nanoencapsulation of propolis extract by sodium caseinate-maltodextrin complexes	24
Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fi	24
From by- to bioproducts: selection of a nanofiltration membrane for biotechnological xylitol purification and process optimization	23
Designing ventilated packaging for the fresh produce cold chain	22
In-vitro and in-silico characterization of zein fiber incorporating cuminaldehyde	22
Comparative study of the production of cellulose nanofibers from agro-industrial waste streams of Salicornia ramosissima by acid and enzymatic treatment	22
Effects of high-humidity hot air impingement steaming on Gastrodia elata: steaming degree, weight loss, texture, drying kinetics, microstructure and active components	22
Bioprospecting of cyanobacterium in Chilean coastal desert, Geitlerinema sp. molecular identification and pressurized liquid extraction of bioactive compounds	21
Process development for crystalline xylitol production from corncob biomass by Pichia caribbica	21
Rapid repurposing of pulp and paper mills, biorefineries, and breweries for lignocellulosic sugar production in global food catastrophes	21
Data harmonisation as a key to enable digitalisation of the food sector: A review	21
Properties of PLA films with cinnamic acid: Effect of the processing method	21
By-products of sugar factories and wineries as feedstocks for erythritol generation	20
The influence of membrane charge and porosity upon fouling and cleaning during the ultrafiltration of orange juice	20
Development, modification and characterization of ursolic acid-loaded gelatin nanoparticles through electrospraying technique	20
Feeding value improvement of corn-ethanol co-product and soybean hull by fungal fermentation: Fiber degradation and digestibility improvement	19
Antioxidant and antimicrobial extracts obtained from agricultural by-products: Strategies for a sustainable recovery and future perspectives	19
Techno-economic feasibility analysis of microwave-assisted biorefinery of multiple products from Australian lobster shells	19
Application of an eco-friendly sodium acetate/urea deep eutectic solvent in the valorization of melon by-products	19
Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation	19
Energy utilization and heating uniformity of multiple specimens heated in a domestic microwave oven	19
Recent advances in encapsulation technologies of kenaf (Hibiscus cannabinus) leaves and seeds for cosmeceutical application	19
Integrated solid-state enzymatic hydrolysis and solid-state fermentation for producing sustainable polyhydroxyalkanoates from low-cost agro-industrial residues	19
Fouling and cleaning of plate heat exchangers: Dairy application	19
Purification of biotechnological xylitol from Candida tropicalis fermentation using activated carbon in fixed-bed adsorption columns with continuous feed	18
Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials	18
Nutrition upgrading of corn-ethanol co-product by fungal fermentation: Amino acids enrichment and anti-nutritional factors degradation	18
Enzymatic hydrolysis improves the stability of UHT treated faba bean protein emulsions	18
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study	18
A critical techno-economic analysis of coffee processing utilizing a modern fermentation system: Implications for specialty coffee production	18
NADES for food industry innovation: novel bioadditives based on olive oil byproducts	18
Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk	18

Numerical analysis of heat and mass transfers during intermittent microwave drying of Chinese jujube (Zizyphus jujuba Miller)	18
Protein production from brewer’s spent grain via wet fractionation: process optimization and techno-economic analysis	17
Reduction of environmental impacts of caffeine extraction from guarana by using ultrasound assistance	17
High throughput process development for the purification of rapeseed proteins napin and cruciferin by ion exchange chromatography	17
Sustainable polyhydroxyalkanoates production via solid-state fermentation: Influence of the operational parameters and scaling up of the process	17
Sugarcane juice concentration using a novel aquaporin hollow fiber forward osmosis membrane	17
Experimental exploration of processes for deriving multiple products from spent coffee grounds	17
Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization	17
Selective and eco-friendly recovery of glucosinolates from mustard seeds (Brassica juncea) using process optimization and innovative pretreatment (high voltage electrical discharges)	16
Drying kinetics and effect of drying conditions on selected physicochemical properties of foam from yellow-fleshed and white-fleshed cassava (Manihot esculenta) varieties	16
A cell-factory model of Saccharomyces cerevisiae based on bacterial cellulose without GMO for consolidated bioprocessing of starch	16
Berry by-products obtained from a decoction process are a rich source of low- and high-molecular weight extractable and non-extractable polyphenols	16
Nexus on animal proteins and the climate change: The plant-based proteins are part of the solution?	16
High-value compounds obtained from grape canes (Vitis vinifera L.) by steam pressure alkali extraction	16
Bio-based succinic acid recovery by ion exchange resins integrated with nanofiltration/reverse osmosis preceded crystallization	16
Modeling and CFD-simulation of cleaning process for adhesively detaching film-like soils with respect to industrial application	16
Recovery of saccharides from lignocellulosic hydrolysates using nanofiltration membranes: A review	16
From tuna viscera to added-value products: A circular approach for fish-waste recovery by green enzymatic hydrolysis	16
Influence of O/W emulsion interfacial ionic membranes on the encapsulation efficiency and storage stability of powder microencapsulated astaxanthin	16
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery	16
How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?	15
Wet milling characteristics of corn mutants using modified processes and improving starch yields from high amylose corn	15
Improvement of vitamin E microencapsulation and release using different biopolymers as encapsulating agents	15
From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility	15
How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates?	15
Fuzzy Mamdani based user-friendly interface for food preservatives determination	15
Enhanced surfactin fermentation via advanced repeated fed-batch fermentation with increased cell density stimulated by EDTA–Fe (II)	15
Recovery of antioxidant protein hydrolysates from shellfish waste streams using subcritical water extraction	15
Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil	15
Divalent cations are antagonistic to survivability of freeze-dried probiotics encapsulated in cross-linked alginate	15
Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition	14
Thermal processing of raspberry pulp: Effect on the color and bioactive compounds	14
Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species	14
Dehydration mechanisms in electrohydrodynamic drying of plant-based foods	14
Use of probiotic strains to produce beers by axenic or semi-separated co-culture system	14
Development of a low-cost digital image processing system for oranges selection using hopfield networks	14
A single model to monitor multistep craft beer manufacturing using near infrared spectroscopy and chemometrics	14
Grape pomace as an energy source for the food industry: A thermochemical and kinetic analysis	14
Effects of pulsed electric fields and preliminary vacuum drying on freezing assisted processes in potato tissue	13
Formulation of a low-protein rice drink fortified with caseinomacropeptide concentrate	13
Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package	13
Penicillium brevicompactum as a novel source of natural pigments with potential for food applications	13
A preliminary assessment of anaerobic co-digestion potential of mango and microalgal residue biomass using a design of experiments approach: Effect of thermal, physical and biological pretreatments	13
Isolation, characterization, and applications of holocellulose nanofibers from apple and rhubarb pomace using eco-friendly approach	13
Enzymatic approach for the extraction of bioactive fractions from red, green and brown seaweeds	13
Study of Galactooligosaccharides production from dairy waste by FTIR and chemometrics as Process Analytical Technology	13
Formulating multiobjective optimization of 0.1 μm microfiltration of skim milk	12
Recovery of ellagic acid from mexican rambutan peel by solid-state fermentation-assisted extraction	12
Activity enhancement of Trametes versicolor aflatoxin B1-degrading enzyme (TV-AFB1D) by molecular docking and site-directed mutagenesis techniques	12
An investigation of the relative impact of process and shape factor variables on milk powder quality	12
Energy-related and microbiological evaluation of the effects of bulking agents on the brewery hot trub biodrying	12
Application of analytical pyrolysis to gain insights into proteins of condensed corn distillers solubles from selective milling technology	12
Maximizing the freeze-dried extract yield by considering the solvent retention index: Extraction kinetics and characterization of Moringa oleifera leaves extracts	12
Cholinium chloride as a weak salting-out agent to tune the biomolecules partition behavior in polymer-salt aqueous two-phase systems	12
Freeze-dried extract from onion (Allium cepa cv. Horcal) skin wastes: Extraction intensification and flavonoids identification	12
Investigation of mechanisms and approaches for improving hydrophobicity of molded pulp biocomposites produced from apple pomace	12
Towards a biorefinery processing waste from plantain agro–Industry: process development for the production of an isomalto–oligosaccharide syrup from rejected unripe plantain fruits	12
Multi-objective optimization of sustainable red prickly pear (Opuntia streptacantha) peel drying and biocompounds extraction using a hybrid stochastic algorithm	12
Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth	11
Detection and prediction of foam evolution during the bottling of noncarbonated beverages using artificial neural networks	11
Role of dispersing and dispersed phases in the viscoelastic properties and the flow behavior of fruit juices during concentration operation: Case of orange juice	11
From saffron residues to natural safranal: Valorization of waste through a β-glucosidase	11
Development of an ecodesign framework for food manufacturing including process flowsheeting and multiple-criteria decision-making: Application to milk evaporation	11
Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio	11
Sequential extraction of almond hull biomass with pulsed electric fields (PEF) and supercritical CO2 for the recovery of lipids, carbohydrates and antioxidants	11
Influence of fat substitution by inulin on fermentation process and physical properties of set yoghurt evaluated by an optical sensor	11
Development of a quartz crystal sensor system to monitor local soil removal during cleaning in closed food processing lines	11
Artificial neural network modelling for cream cheese fermentation pH prediction at lab and industrial scales	11
Microwave-assisted vacuum frying of durian chips: Impact of ripening level on the drying rate, physio-chemical characteristics, and acceptability	11
Improved yield and antioxidant activity of essential oil from Alpinia zerumbet (Zingiberaceae) leaves by underwater shockwave pretreatment	11
Recombinant lactase with a cellulose binding domain permits facile immobilization onto cellulose with retained activity	11
Optimal production planning and scheduling in breweries	11
Enhanced fermentation of biosurfactant mannosylerythritol lipids on the pilot scale under efficient foam control with addition of soybean oil	11
Valorisation of multiple components from residual biomass for food and biofuel applications: A virtual biorefinery evaluation	11
Characterization of Talaromyces purpureogenus strain F extrolites and development of production medium for extracellular pigments enriched with antioxidant properties	11
Arabinoxylans: A new class of food ingredients arising from synergies with biorefining, and illustrating the nature of biorefinery engineering	10
Optimization of an indirect heating process for food fluids through the combined use of CFD and Response Surface Methodology	10
Whey protein fouling prediction in plate heat exchanger by combining dynamic modelling, dimensional analysis, and symbolic regression	10
An integrated biorefinery approach via material recycle/reuse networks for the extraction of value-added components from shrimp: Computer-aided simulation and environmental assessment	10
Influence of still design and modelling of the behaviour of volatile terpenes in an artificial model gin	10

Enzymatic cocktail production by a co-cultivation Solid-State Fermentation for detergent formulation	10
Understanding the switchable solvent extraction of phospholipids from dairy byproducts	10
Heat-induced gelation, rheology and stability of oil-in-water emulsions prepared with patatin-rich potato protein	10
Three dimensional characterization of micronized soybean seeds using X-ray microtomography	10
Economic and environmental performance of instantaneous water heating system for craft beer production	10
Growth factors arrangement enhances Thermosynechococcus sp. CL-1 carotenoid productivity during CO2 fixation	10
Evaluation of an ohmic assisted vacuum evaporation process for orange juice pulp	10
Evaluation of nitrogenous pyrolysates by Py–GC/MS for impacts of different proteolytic enzymes on corn distillers solubles	10
Improvement of butyrylcholinesterase enzyme inhibition and medicinal properties of extracts of Aristotelia serrata leaves by ultrasound extraction	10
A biorefinery for the valorization of marigold (Calendula officinalis) residues to produce biogas and phenolic compounds	10
A modeling strategy for hot drying of rough rice assisted by ultrasonic wave	10
Techno-economic and environmental impact assessment of an olive tree pruning waste multiproduct biorefinery	10
Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)	10
A particle-based modelling approach to food processing operations	10