Market demand for affordable frozen foods has grown due to changes in consumer lifestyle.
The quality of frozen food must be maintained throughout production, storage, transport, and …

Understanding of the amorphous glassy state of food systems is often crucial in determining
physicochemical characteristics and predicting stability of dehydrated and frozen foods. At …

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 …

Sorption-based atmospheric water harvesting (SBAWH) is a highly promising approach for
extracting water from the atmosphere thanks to its sustainability, exceptional energy …

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 paper we analyse the phase and state transitions of starch and other glucose
homopolymers and oligomers using the free volume extension of the Flory–Huggins theory …

The moisture adsorption isotherms of tiger nuts were determined by a gravimetric static
method at 15, 25, 35° C within the water activity varying from 0.113 to 0.979. Ten …

Background The french-fry manufacturing process via frozen partially-prepared fries
involves a series of heat treatments in which the structural properties of a potato (starch …

A state diagram of bovine gelatin was developed by measuring the freezing curve, glass
transition, unfolding, solids-melting lines, and ultimate maximum-freeze-concentration …

Spray Drying (SD) was used to obtain Aloe vera powder from fresh plants. The powder was
reconstituted in an aqueous medium and its rheological properties, particle size distribution …