The food industry is continually evolving, driven by the demand for innovative processing technologies capable of preserving the nutritional and functional properties while ensuring food safety and quality. Traditional thermal processing frequently r...
Despite the high nutritional value of fish, it is often under-consumed due to its characteristic odor and laborious cleaning process. This sensory barrier significantly diminishes the appeal of fish, particularly in regions or cultures where individu...
The demand for sustainable food packaging methods has increased because of rising ecological issues and customer demand for eco-friendly products. Improving food safety and extending shelf life are essential targets for the food industry, which requi...
Journal of the science of food and agriculture
Sep 11, 2025
BACKGROUND: Three-dimensional (3D) food printing enables precise customization and intricate shapes of food materials. The influence of printer control parameters on the printing performance of millet-based dough is still underexplored. OBJECTIVE: Th...
The quality of the onion slices was statistically evaluated based on the variables of drying conditions, considering the following characteristics: drying time, color, shrinkage, water activity, and rehydration ratio, critical parameters in evaluatin...
Crispy tilapia has become a popular aquatic product due to its unique texture and high market demand. However, fillets at different stages of crispness vary significantly in nutritional value and taste, directly affecting product quality and consumer...
Traditional cloudy goji berry beverages (CGBs) preparation methods often cause irreversible phase separation during sterilization and require high homogenization pressures. However, combined ultrasound and homogenization (US-HPH) technology achieves ...
Ultrasonication (US) is a promising non-thermal technique widely applied in the food sector for improving the extraction process and preserving nutrients. Kinnow fruits have yields of 40-60% juice; the rest of the parts are discarded as waste. The st...
Food research international (Ottawa, Ont.)
Feb 10, 2025
In this study, fourier transform infrared spectroscopy (FT-IR) analysis was combined with machine learning, while various analytical techniques such as colorimetry, low-field nuclear magnetic resonance spectroscopy, scanning electron microscope, two-...
Food research international (Ottawa, Ont.)
Jan 30, 2025
Fixation is a critical step in green tea processing, and the moisture content of the leaves after fixation is a key indicator of the fixation quality. Near-infrared spectroscopy (NIRS)-based moisture detection technology is often applied in the tea p...
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