Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …

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

The kinetics of colour changes of kiwifruits, due to drying by hot air, microwave (MW) and hot
air–MW finish drying, were studied. Kinetic parameters for the colour change were …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

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 …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

The high contents of bioactive compounds make the pumpkin fruit an important crop for the
development of novel functional foods for improving food security, nutrition and health. This …

The effect of freezing rate on the final moisture and ascorbic acid content, water solubility,
wettability and color of freeze dried soursop fruit pulp treated with maltodextrin was studied …

Springer's Food Engineering Series is essential to the Food Engineering profession,
providing exceptional texts in areas that are necessary for the understanding and …

This study determined the total phenolic and flavonoid contents, ascorbic acid and phenolic
composition and evaluated antioxidant properties and metal chelating activity of five peach …