Search
Search Results
-
Revisiting the Sustainable Non-thermal Food Processing Technologies and Their Effects on Microbial Decontamination
Due to the increase in knowledge about the benefits of non-thermal food processing techniques on the nutritional composition and functional potential...
-
Poly(lactic acid)/nanocellulose biocomposites for sustainable food packaging
Considerable interest in food packaging research has been prompted by the rising environmental impact of waste, customer awareness for readily...
-
A pH-Sensitive Intelligent Packaging Film Harnessing Anthocyanin for Food Freshness Monitoring
In recent years, there has been a growing interest in advanced packaging films made from natural polymers. These films are integrated with...
-
Halloysite Nanotube as a Functional Material for Active Food Packaging Application: A Review
Halloysite nanotubes (HNTs) are naturally occurring nanomaterials with a tubular shape and high aspect ratio, a promising functional additive for...
-
A comprehensive review of intelligent controlled release antimicrobial packaging in food preservation
Intelligent responsive packaging provides informative feedback or control the release of active substances like antimicrobial agents in response to...
-
Recent advances in protein-based coatings for food packaging: a review
The huge and increasing volume of worldwide plastic waste is receiving considerable attention nowadays due to its resistance to disintegration and...
-
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields
Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional heating because it allows fast and homogeneous...
-
Effects of dehydration and extraction techniques on the physicochemical properties and antioxidant activities of Oudemansiella radicata polysaccharides
AbstractOudemansiella radicata is a precious mushroom widely cultivated in China with mature cultivation techniques. The extraction efficiency and...
-
Mutagens in commercial food processing and its microbial transformation
Mutagens are chemical molecules that have the ability to damage DNA. Mutagens can enter into our body upon consumption of improperly cooked or...
-
Effect of blanching and dehydration on rheological, structural, functional and physicochemical properties of okra
In this study, the effect of dip blanching-DB, steam blanching-SB (2 and 4 min), and microwave blanching-MB (180, 450, and 750 W) on the...
-
Effect of Temperature on the Dehydration of the Pulp of Three Ecotypes of the Species Mauritia Flexuosa (Aguaje), on the Antioxidant Capacity, Total Polyphenols, and Anthocyanins of the Oil Extracted by Cold Pressure, Ucayali-Perú
For the extraction of oil by cold pressure, the pulp is previously dehydrated, this being a component susceptible to temperatures. The effect of...
-
Recent advances in synthesis and bioengineering of bacterial nanocellulose composite films for green, active and intelligent food packaging
Bacterial nanocellulose (BNC) has emerged as a versatile and sustainable biomaterial with unprecedented potential in various fields, particularly in...
-
Ultrasound-assisted osmotic dehydration of litchi: effect of pretreatment on mass transfer and quality attributes during frozen storage
Litchi ( Litchi chinensis Sonn.), fruits being the perishable and high amount of moisture content, are very susceptible to fruit deterioration and...
-
The potential role of flavonoids in cellulose-based biopolymeric food packaging materials for UV radiation protection
In the modern world where packaged food and beverages are becoming more and more common, the necessity to research an alternative packaging technique...
-
New Food Product Development from Citrus Fruits
Citrus is a major processed crop and famous fruit crop which are enriched with specific minerals, vitamins, and bioactive compounds. They are mostly...
-
Influence of Ionic Liquid on Transport Properties of Hybrid Membranes in the Lactic Acid Dehydration Process
AbstractMembranes have been developed for the pervaporative dehydration of lactic acid used for the production of biodegradable polymers:...
-
Oleogel classification, physicochemical characterization methods, and typical cases of application in food: a review
The harmful effects of trans and saturated fatty acids have attracted worldwide attention. Edible oleogels, which can structure liquid oils, are...
-
Application of Spray Dried Encapsulated Probiotics in Functional Food Formulations
The alteration in human micro-flora results in an increase in the population of the pathogenic bacteria, which further gives rise to the...
-
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards
The importance of addressing food safety is undeniable in today’s globalized food industry. Conventional thermal treatments negatively affect the...
-
Native bacterial cellulose films based on kombucha pellicle as a potential active food packaging
The production of kombucha involves the synthesis of a bacterial cellulose-based native film by a microbial consortium, typically regarded as a waste...
