Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review
N Mahmood, B Muhoza, A Kothakot… - … Reviews in Food …, 2024 - Wiley Online Library
Emerging nonthermal and thermal food processing technologies are a better alternative to
conventional thermal processing techniques because they offer high‐quality, minimally …
conventional thermal processing techniques because they offer high‐quality, minimally …
[HTML][HTML] Development of drying and roasting processes for the production of plant-based pro-healthy snacks in the light of nutritional trends and sustainable …
M Chobot, M Kozłowska, A Ignaczak… - Trends in Food Science & …, 2024 - Elsevier
Background Snacks constitute a huge share of the food market. In recent years there has
been a global change involving the implementation of sustainable food production …
been a global change involving the implementation of sustainable food production …
Innovative high power short time microwave finish drying cum decontamination method for producing hot curry spice mix (Garam Masala) with enhanced quality …
C Leishangthem, PP Sutar - Drying Technology, 2024 - Taylor & Francis
Garam Masala is a mixture of ground spices commonly used in Indian and some Asian
cuisines. Garam Masala risks microbial contamination due to poor hygienic conditions …
cuisines. Garam Masala risks microbial contamination due to poor hygienic conditions …
Conveyor belt catalytic infrared radiation as a novel apparatus for dried tofu baking: Focus on evaluation of physicochemical qualities
W Chen, C Shen, Q Jiang, H Ma - Innovative Food Science & Emerging …, 2024 - Elsevier
In this study, effects of conveyor belt catalytic infrared radiation (BCIR) baking on sensory,
surface color, texture, microbial sterilization, soy isoflavone, and water distribution were …
surface color, texture, microbial sterilization, soy isoflavone, and water distribution were …
[PDF][PDF] Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial …
A Morshedi, T Mohammadi-Moghaddam… - J Food Chem …, 2023 - researchgate.net
This aim of this research was to model the moisture loss kinetic of four pistachio kernels
cultivars (Akbari, Ahmadaghaei, Kaleghouchi, and Fandoghi) during the IR (Infrared) …
cultivars (Akbari, Ahmadaghaei, Kaleghouchi, and Fandoghi) during the IR (Infrared) …
Улучшение технологических свойств продовольственного зерна за счет использования современных технологий: Обзор предметного поля
ЛЧ Бурак, АН Сапач - Health, Food & Biotechnology, 2024 - hfb-mgupp.com
Аннотация Введение. За последние десятилетия значительно вырос интерес научного
сообщества к современным технологиям термической и нетермической обработки …
сообщества к современным технологиям термической и нетермической обработки …