Drying is a key processing step for plant‐based foods. The quality of dried products,
including the physical, nutritional, microbiological, and sensory attributes, is influenced by …

Drying is the main technical means of fruit and vegetable processing and storage; freeze
drying is one of the best dehydration processes for fruit and vegetables, and the quality of …

The pulsed electric field (PEF) is a non-thermal food processing technology that induces
electroporation of the cell membrane, thus improving mass transfer through the cell …

The phase change of water occurs in biological samples during freezing and introduces
significant changes to the processed materials. The phase change phenomenon includes …

The effectiveness of static magnetic fields (SMFs) in improving food freezing is a topic that,
nowadays, raises substantial controversy among the scientific community. To shed light on …

In this study, the combined effect of gelatin hydrolysate (GH) and cellulose nanofibers (CNF)
on the quality parameters of frozen potatoes with and without temperature fluctuation was …

当前食品工业加工方法主要依赖于传统的热处理与化学方法, 这些方法往往会对食品质量和安全
性产生负面影响, 且存在高成本, 环境不友好等弊端, 开发高效, 绿色的食品加工方法已成为食品 …

Among many existing microalgae, Haematococcus pluvialis has been known as the
potential source of natural astaxanthin which have remarkable antioxidant properties and …

The increasing consumer demand for minimally processed and ready-to-cook food products
has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory …

Frozen fruit and vegetables are types of natural foods without any additives, they are
becoming more and more popular because of the seasonal supply of fresh fruit and …