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Thermal Properties of Biopolymer Films: Insights for Sustainable Food Packaging Applications
Poor thermal stability of packaging materials represents a significant obstacle impeding their applications as alternatives to non-biodegradable...
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Food Safety and Quality Control in Food Industry
Food safety and quality control ensure the food is safe for human consumption. Proper food supply chain management benefits both the manufacturers...
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Power-to-chemicals: sustainable liquefaction of food waste with plasma-electrolysis
The increasing amount of food waste from various industrial, agricultural, and household sources is an environmental burden if managed...
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Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
The fermented foods have been a part of the human diet in both traditional and modern cultures. Fermented food products are those produced through...
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Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D
Food printing using 3D, 4D, and 5D printing processes has received a lot of interest as a result of rising living standards and increased customer...
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Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia
Elderly individuals commonly experience the risk of dysphagia or difficulties in eating and swallowing food safely. Three-dimensional (3D) food...
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Effect of Process Temperature on the Physical State of Beef Meat Constituents – Implications on Diffusion Kinetics during Osmotic Dehydration
Changes in the physical state of muscle cell membranes, induced by low temperatures, can affect the efficiency of osmotic dehydration of meat. The...
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Heat and Mass Transfer in a Dense Layer during Dehydration of Colloidal and Sorption Capillary-Porous Materials under Conditions of Unsteady Radiation-Convective Energy Supply
AbstractThe results of numerical simulation and experimental study of heat and mass transfer in a stationary blown layer of colloidal...
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Citrus Based Food Products and Their Shelf Life
Citrus fruits represent the one of the most consumable fruit genus globally. The genus includes sweet orange (Citrus sinensis), lime (Citrus...
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Biofilms on Food Contact Surfaces: Current Interventions and Emerging Technologies
The surfaces that come in contact with all food-related activities are referred to as Food Contact Surfaces (FCS). FCS is very important in all...
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Application of computational fluid dynamics simulations in food industry
Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve...
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Solid-State Fermentation as Strategy for Food Waste Transformation
An excessive amount of food waste is generated daily globally, which has a rich composition of diverse compounds, making its use desirable. There are...
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Challenging treatment of food wastes for cleaner production after the African swine fever outbreak in South Korea
Food waste is a growing global concern, necessitating effective treatment solutions. South Korea stands out with over 90% of its food waste being...
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Application of Osmotic Dehydration and Ultrasound to Enhance Hazelnut Oil Extraction
Hazelnut oil is a valuable product which can be used in various applications not limited to food processing, cosmetic product, and pharmaceutical...
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Advancements in eco-friendly food packaging through nanocomposites: a review
Presently, the food industry continues to be major contributor of plastic waste across the globe. The food industry is in great demand of sustainable...
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Enhanced Mechanical and Barrier Properties of PVACINKS Cross-Linked Films for Antibacterial Food Packaging
AbstractThis study employed polyvinyl alcohol (PVA), cinnamaldehyde (CIN), and potassium sorbate (KS) as raw materials for the production of...
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Advanced freezing point insights into regulatory role of antifreeze proteins, their fundamentals, and obstacles in food preservation
Freezing, a technique extensively employed within the food industry, is considered to be among the most prevalent preservation methods. Conventional...
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Progress of Curcumin in Food Packaging: A Review
The overuse of traditional petroleum-based packaging materials is one of the major factors aggravating environmental pollution. Therefore, it is an...
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In Vitro Genotoxicity/Mutagenicity Testing of Food Packaging
To ensure the safe use of packaging materials and food contact materials, genotoxicity assessment is one of the requirements of regulatory agencies...
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Effect of Thermal Treatments on the Properties of Natural Food Additives
Thermal processing of food is one of the most common practices in food production and its benefits are more than evident, such as shelf-life...