Background Determination of the changes in cellular-level structural, mechanical,
rheological and transport properties during the processing of plant-based food materials …

Hard to cook phenomenon results from inadequate post-harvest storage of the bean
associated with the microstructure and changes in seed color and texture. The aim of this …

Hard to cook is a textural defect that affects the nutritional quality of beans stored under
adverse temperature and humidity conditions. This defect is related to intrinsic …

The possible persistence of genetically modified (GM) crop-to-wild hybrid seeds in the soil
seed bank is a major concern in risk assessment and is closely related to seed …

Highlights•An elastoplastic model for rapeseed was established by Hertz contact
mechanics.•The evolution equation of compression damage for rapeseed was …

In the present work a comprehensive characterization of the hierarchical architecture of the
walnut shell (Juglans regia L.) was carried out using scanning electron microscopy (SEM) …

Vanilla is one flavoring of worldwide importance, its production demands time from sowing
and also an economic investment, thus resulting the processed vanilla obtained as extracts …

Quantitative changes at different length scales (molecular, microscopic, and macroscopic
levels) during cooking were evaluated to better understand the cooking behavior of common …

The cooking process is fundamental for bean consumption and to increase the
bioavailability of its nutritional components. The study aimed to determine the effect of …

The objective of this study was to evaluate the effect of the presence of calcium oxalate
(CaOx) crystals on the micromechanical properties of sclerenchyma tissue from the pecan …