Thermal treatments are extensively used in the food industry for control of pathogenic and
spoilage microorganisms and spoilage enzymes. Food quality degradation during those …

Carotenoids are well known for their nutritional properties and health promoting effects
representing attractive ingredients to develop innovative functional foods, nutraceutical and …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Atmospheric pressure cold plasma technology is an emerging nonthermal food technology
for microbiological decontamination of food and bio-materials. This study demonstrates the …

The present work evaluates the effect of different drying treatments on the color and textural
attributes of green bell peppers and pumpkin, which were dried using two different methods …

Abstract Maltodextrin (MD-21DE), gum Arabic (GA), gum Arabic–modified starch (GA–MS),
modified starch–chitosan (MS–CH) and modified starch–maltodextrin–chitosan (MS–MD …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

In this work, high-hydrostatic pressure (HHP) treatments of 650 MPa at different processing
times (3, 7, 15 and 30 min) were applied on beetroot slices (var. Red cloud) as an alternative …

For the development of healthful gluten-free soy bread acceptable to consumers, we
evaluated the effects of various processing procedures for soy flour on bread quality, in …

Dried shrimp is a high value fishery product of Thailand. Since it is known that drying and
storage conditions affect the color changes of dried shrimp, but the quantitative information …