Innovative Food Science & Emerging Technologies

(The TQCC of Innovative Food Science & Emerging Technologies is 17. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-06-01 to 2024-06-01.)
Chitosan-based biodegradable functional films for food packaging applications342
Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction105
Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour94
Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates89
Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace78
Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste76
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein74
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study74
4D printing of lotus root powder gel: Color change induced by microwave72
Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery72
Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape71
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality70
Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging68
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing65
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies65
Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice64
The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products63
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains59
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe59
Novel and emerging technologies used by the U.S. food processing industry58
Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste58
Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)58
Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit57
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein57
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications56
Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction55
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches55
Advances in the valorization of spent brewer's yeast54
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system54
The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 °C53
Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface49
Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides49
Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs49
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications49
3D printing of gels based on xanthan/konjac gums48
Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp48
Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents: Insights of degradation kinetics and stability evaluation48
Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)48
A methodology for the selection of industrial robots in food handling47
Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality47
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value46
Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics46
A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes44
Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract44
Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying44
Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon43
Rapeseed protein concentrate as a potential ingredient for meat analogues43
Immobilizing laccase on electrospun chitosan fiber to prepare time-temperature indicator for food quality monitoring42
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties41
3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach41
Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad41
Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing41
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment41
Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality41
Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties40
Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization40
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation40
Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere39
Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate39
Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips38
Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate38
Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process38
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates38
Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas37
Process intensification technologies for the recovery of valuable compounds from cocoa by-products37
Reactive extrusion: A review of the physicochemical changes in food systems37
Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment37
Bio-refinery of insects with Pulsed electric field pre-treatment36
Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life36
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products36
Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model36
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability36
Dual-frequency sequential ultrasound thawing for improving the quality of quick-frozen small yellow croaker and its possible mechanisms36
Green emerging extraction technologies to obtain high-quality vegetable oils from nuts: A review35
Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot35
Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles34
Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato34
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips34
Integration of pressurized liquids and ultrasound in the extraction of bioactive compounds from passion fruit rinds: Impact on phenolic yield, extraction kinetics and technical-economic evaluation34
Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices34
Food and salt structure design for salt reducing33
Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization33
Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing33
Recovery and purification of potato proteins from potato starch wastewater by hollow fiber separation membrane integrated process33
Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods32
Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying32
Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality32
Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food32
Development of model mouth for food oral processing studies: Present challenges and scopes32
Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type32
Preservation treatment of fresh raspberries by e-beam irradiation32
Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour32
Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice32
Moderate electric fields and ohmic heating as promising fermentation tools32
Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion31
Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta31
Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content31
Characterization and storage stability of spray dried soy-rapeseed lecithin/trehalose liposomes loaded with a tilapia viscera hydrolysate31
Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread31
Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems31
Ultrasonic acoustic-cavitation as a novel and emerging energy efficient technique for oil extraction from kapok seeds31
The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice31
Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint30
Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava30
Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality30
Benefits of thermosonication in orange juice whey drink processing30
Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability30
Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes30
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs30
Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties30
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting30
Technological strategies to improve gelation properties of legume proteins with the focus on lupin29
Green ultra-high pressure extraction of bioactive compounds from Haematococcus pluvialis and Porphyridium cruentum microalgae29
Biological activity and sensory evaluation of cocoa by-products NADES extracts used in food fortification29
Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures29
Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds29
Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk29
Multiphysics modeling of microwave heating of solid samples in rotary lifting motion in a rectangular multi-mode cavity29
Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology29
Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis29
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration28
Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies28
Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery28
Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality28
Extraction of bioactive compounds from Curcuma longa L. using deep eutectic solvents: In vitro and in vivo biological activities28
Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes28
Efficacy of dual-frequency ultrasound and sanitizers washing treatments on quality retention of cherry tomato28
Effect of twin-xuscrew extrusion combined with cold plasma on multi-scale structure, physicochemical properties, and digestibility of potato starches28
Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil28
Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits28
Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder28
3D printing performance using radio frequency electromagnetic wave modified potato starch28
Microwave vacuum drying of foods with temperature control by power modulation27
Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying27
Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise27
Microwave and ultrasound assisted extraction of phytocompounds from black jamun pulp: Kinetic and thermodynamics characteristics27
Modulation of aroma and flavor using glow discharge plasma technology27
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state27
Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality27
Plant-based beverages: Ecofriendly technologies in the production process27
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis26
An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls26
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.)26
Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process26
Artificial intelligence-based identification of butter variations as a model study for detecting food adulteration26
Exploring the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking para26
Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content26
Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C26
Dehydration of apple slices by sequential drying pretreatments and airborne ultrasound-assisted air drying: Study on mass transfer, profiles of phenolics and organic acids and PPO activity26
Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability26
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing25
Antibacterial mechanisms of thyme essential oil nanoemulsions against Escherichia coli O157:H7 and Staphylococcus aureus: Alterations in membrane compositions and characteristics25
Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation25
Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles25
Thermal management and performance enhancement of domestic refrigerators and freezers via phase change materials: A review25
Recent developments in high gravity beer-brewing25
High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice25
Electrospinning as a novel strategy for the encapsulation of living probiotics in polyvinyl alcohol/silk fibroin25
Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea25
Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices25
Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study25
Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya L.)25
Changes in the milk serum proteome after thermal and non-thermal treatment25
Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin24
Effect of different killing methods on physicochemical traits, nutritional characteristics, in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus 24
Effect of moderate electric fields on the structural and gelation properties of pea protein isolate24
Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly24
Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization24
Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment24
Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins24
Advances and innovations associated with the use of acoustic energy in food processing: An updated review24
Heating performance of microwave ovens powered by magnetron and solid-state generators24
Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content23
Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology23
Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums23
Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white23
Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination23
Micro/nano emulsion delivery systems: Effects of potato protein/chitosan complex on the stability, oxidizability, digestibility and β - carotene release characteristics of the emulsion23
Effects of high voltage electric field on storage life and antioxidant capacity of whole pomegranate fruit23
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying23
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process23
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study23
Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes23
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages23
Inactivation and removal of Enterobacter aerogenes biofilm in a model piping system using plasma-activated water (PAW)23
Limit SO2 content of wines by applying High Hydrostatic Pressure23
A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying23
Applying ultrasound-assisted processing to obtain cellulose fibres from rice straw to be used as reinforcing agents23
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties23
Pear peeling using infrared radiation heating technology23
Assessment of plant tissue disintegration degree and its related implications in the pulsed electric field (PEF)–assisted aqueous extraction of betalains from the fresh red beetroot22
Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel22
Pressurized liquids vs. high intensity focused ultrasounds for the extraction of proteins from a pomegranate seed waste22
Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling22
Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma22
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation22
Effect of pore characteristics on oil absorption behavior during frying of potato chips22
Effects of incorporating different kinds of peptides on the foaming properties of egg white powder22
Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation: Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphen22
Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization22
Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties21
Evolution of quality parameters of high pressure processing (HPP) pretreated albacore (Thunnus alalunga) during long-term frozen storage21
Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens21
Pectin methylesterase inactivation by pulsed light21
Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect21
Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis21
Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels21
High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak21
Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake21
Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method21
Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle21
Modification of insoluble dietary fiber from rice bran with dynamic high pressure microfluidization: Cd(II) adsorption capacity and behavior21
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate21
Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality21
Advantages of using ohmic heating in Dulce de Leche manufacturing21
High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets20
Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process20
An innovative method for preventing honey crystallization20
Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation20
Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic20
Whole processing and use of rice polishings20
Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein20
Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process20
Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor20
New experimental set-up for testing microwave technology to continuously heat fouling-sensitive food products like milk concentrates20
Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin20
Non-thermal dielectric barrier discharge plasma hydrogenation for production of margarine with low trans-fatty acid formation20
Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass trans20
Beer dealcoholization by forward osmosis diafiltration20
Aqueous ozone treatment inhibited degradation of cellwall polysaccharides in fresh-cut apple during cold storage20
Effects of electron-beam generated X-ray irradiation on the postharvest storage quality of Agaricus bisporus20
PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel20
Effects of pulsed electric field pretreatment on mass transfer and quality of beef during marination process20
Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage20
Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins20
Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour20
Effect of dielectric barrier discharge atmospheric cold plasma treatment on structural, thermal and techno-functional characteristics of sodium caseinate20
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions20
Dry Sterilization of Paprika (Capsicum annuum L.) by Short Time-Intensive Microwave-Infrared Radiation: Establishment of Process Using Glass Transition, Sorption, and Quality Degradation Kinetic Param20
Extending shelf life of desalted cod by high pressure processing19
Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools19
In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing19
Chlorinated wash water and pH regulators affect chlorine gas emission and disinfection by-products19
Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries19
Reducing freeze-thaw drip loss of mixed vegetable gel by 3D printing porosity19
Advances in pullulan production from agro-based wastes by Aureobasidium pullulans and its applications19
Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking19
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative19
Three phase partitioning for simultaneous extraction of oil, protein and polysaccharide from rice bran19
Mechanism of Bacillus subtilis spore inactivation induced by moderate electric fields19