Food Engineering Reviews
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Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
Food Engineering Reviews - Tập 15 - Trang 718-747 - 2023
Edible packaging plays an important role in protecting food products from physical, mechanical, chemical, and microbiological damages by creating a barrier against oxidation, water, and controlling enzymatic activation. The employment of active agents such as plant extracts, essential oils, cross-linkers, and nanomaterials in edible packaging promises to improve mechanical, physical, barrier, and ...... hiện toàn bộ
Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology
Food Engineering Reviews - Tập 13 - Trang 375-410 - 2020
Hybrid solar drying technology for food products is a clean and cost-effective replacement of highly energy intensive thermal dryers employed in agri-food processing chain. This involves the amalgamation of “only solar dryer” with various other energy harvesting systems like, biogas, heat pump, and thermal storage materials. This paper reviews the significance of hybrid solar dryers in terms of wi...... hiện toàn bộ
Potential of Electron Beams to Control Mycotoxigenic Fungi in Food
Food Engineering Reviews - Tập 7 - Trang 160-170 - 2014
Foods in general are excellent sources for growth of fungi. These microorganisms can infect food and grow whenever the ideal temperature and moisture conditions for the particular species are present, causing large losses during storage. Furthermore, some fungal species produce mycotoxins, which are compounds that are toxic to humans and animals. The use of electron beams has been shown effective ...... hiện toàn bộ
Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing
Food Engineering Reviews - Tập 1 - Trang 16-30 - 2009
Pressure-assisted thermal processing (PATP) at T < 100°C can be used when enzyme inactivation and pasteurization by high pressure processing (HPP) is not feasible due to long processing times while PATP at T > 100°C can be used when bacterial spores inactivation is necessary. In PATP, the adiabatic compression/decompression heat increases/decreases temperature almost instantaneously, and the simul...... hiện toàn bộ
Molecular Dynamics and Structure in Physical Properties and Stability of Food Systems
Food Engineering Reviews - Tập 7 - Trang 384-392 - 2015
Physical properties and stability are critical for delivering safe and healthy food to the consumers and thus is a theme that attracts food scientists for a long time. Recently, literature suggests that stability can be fully grasped only if food molecular dynamics and structure are taken into consideration, i.e. an appropriate understanding of the behaviour of food products requires knowledge of ...... hiện toàn bộ
Meta-analysis of Kinetic Parameter Uncertainty on Shelf Life Prediction in the Frozen Fruits and Vegetable Chain
Food Engineering Reviews - Tập 11 Số 1 - Trang 14-28 - 2019
UV-C treatments against Salmonella Typhimurium ATCC 14028 in Inoculated Peanuts and Almonds
Food Engineering Reviews - Tập 13 Số 3 - Trang 706-712 - 2021
Subcritical Water Extraction of Bioactive Compounds from Plants and Algae: Applications in Pharmaceutical and Food Ingredients
Food Engineering Reviews - Tập 8 - Trang 23-34 - 2015
Plants and algae are the main sources of natural bioactive compounds used in the food and pharmaceutical industries. It is very important to achieve an efficient and safe technique to recover bioactive compounds while maintaining their quality and properties. Subcritical water extraction is the most promising engineering approach that offers an environmentally friendly technique for extracting var...... hiện toàn bộ
Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging
Food Engineering Reviews - Tập 11 - Trang 78-92 - 2019
Consumer demands and requirements by regulatory agencies to use more environmentally friendly and less polluting packaging have directed researchers to consider packaging materials that are naturally derived or made from renewable resources to replace or reduce use of synthetic polymers. Biodegradable and/or edible films have the potential to reduce some traditional synthetic polymeric packaging m...... hiện toàn bộ
Separation Technologies for Whey Protein Fractionation
Food Engineering Reviews - Tập 15 - Trang 438-465 - 2023
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article p...... hiện toàn bộ
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