Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Background Soybeans are an essential source of low cost protein. They are widely
consumed due to their functionality and nutritive value. Recently, the consumption of …

Food processing is a major part of the modern global industry and it will certainly be an
important sector of the industry in the future. Several processes for different purposes are …

CONTENTS 26.1 Freezing in Biological Materials.............................................................................
..................... 636 26.2 Mode of Preserving Action …

Drying as an effective food preservation method, extends the shelf-life of the food and
reduces storage, packaging, and transportation costs. Each of the common drying methods …

Growing demand from the consumers for minimally processed and high-quality food
products has raised the scientific quest for foods with improved natural flavours in …

Electrohydrodynamic drying (EHD) is a promising emerging drying technology involving the
interaction of high voltage electric field-generated corona wind with dielectric food material …

This review presents an overview of the application of molecular dynamic simulation to study
food proteins. Processing of food using thermal, chemical, radiation, electromagnetic, and …

The mechanism of ionic wind and electric field of electrohydrodynamic (EHD) drying
dehydration stress on the biochemical and molecular basis of bee pollen is still unclear. In …

Electrohydrodynamic (EHD) drying is a non-thermal technology with promising perspectives
to dehydrate heat-sensitive materials such as foods. With EHD drying, corona discharge is …