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3D Food Printing
The technology of the future, 3D food printing, can create attractive 3D food products that are inventive, unique, and complex. It is an additive...
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Food Preservation
Food preservation can be defined as the science that deals with the process of prevention of decay or spoilage of food and helps it to be stored in a...
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Food Safety and Sanitation
Food safety is a concern at every stage of the Agri-food industry. This chapter considers the topic of food safety, which refers to any activity,...
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Climate Change's Impact on Agricultural Food Production
Climate change is also quantified in terms of food insecurity. Due to changing climate, a large proportion of soil is declared as saline soil or...
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TS-1 Molecular Sieves Facilitated Aldehyde Stable Production from Gas-Glycerol Dehydration: Using Liquid Feed of Glycerol-Methanol Solution
TS-1 with different Ti/Si molar ratios (0.02 for TS-1a, 0.025 for TS-1b, 0.03 for TS-1c), and Ti–K (TiO 2 -SiO 2 ) catalysts were prepared through a...
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Use of Microbe Free Contact Surfaces to Control Food Spoilage: A Step Towards New Food Technologies
The surfaces in contact with food and food products during manufacturing, processing, and packing are collectively referred to as food contact...
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Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)
Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and enrich it with functional compounds. The high mass transfer...
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Green immobilization and efficient proliferation of Escherichia coli cells in polyvinyl alcohol hydrogel membranes by unidirectional nanopore dehydration
BackgroundThe immobilized technology for microbial or cells has the advantages of high microbial activity, high microbial density per unit space,...
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How alanine catalyzes melanoidin formation and dehydration during synthesis from glucose
The chemical composition of melanoidins formed from glucose (Glc) and alanine (Ala) in different molar ratios was investigated using UV/Vis, FTIR,...
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Impact of Water Contamination on Food Safety and Related Health Risks
Accessibility to safe water is a prerequisite in the food industry as water quality directly influences food safety as well as its quality. Water is...
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Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction
Aging population is a global issue that presents a significant challenge to humanity. Declining organ function with aging can lead to...
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Application of Biotechnology in the Food Industry
Biotechnology is a multidisciplinary field that majorly influences human life. Biotechnology significantly affects the supply of food, the...
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Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry
Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain...
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Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications
Food packaging materials are crucial to maintaining food quality, as they play an important role in preventing food deterioration, dehydration, and...
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Ultrasound-Assisted Osmotic Dehydration as a Method for Supplementing Potato with Unused Chokeberries Phenolics
Ultrasound-assisted osmotic dehydration was evaluated as a method for supplementing potato with unused chokeberries phenolics. Sodium chloride and...
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Predicting Bulk Density of Dehydrated Food Products: A Comparative Study of Three Machine Learning Techniques, Potential Opportunities, and Limitations of Artificial Intelligence
Bulk density is among the fundamental properties for defining quality attributes of dehydrated foods. Mathematical models offer elegant tools for...
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Improved dehydration performance of tofu protein by ionizing irradiation pretreatment
Food waste has a high utilization value, but its high moisture content brings more disadvantages to its storage, transportation and energy...
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Food Microbes, Quality and Fermentation
In this chapter, we discuss food microbiology and how the activity of microbes affect food quality and the topic of fermentation. The chapter is...
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Effect of Magnetic Field on Frozen Food Quality Characteristics
Freezing is a widely used technology for food processing that not only lowers the temperature of food below its freezing point but also inhibits...
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Food–Drug Interactions and Nutraceuticals
Nutraceuticals are products that are present in food, which apart from providing nutritive value also act as potential drugs. They bestow...