Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food

Q Jiang, M Zhang, AS Mujumdar - … of the Science of Food and …, 2023 - Wiley Online Library
Freezing is an effective technique to prolong the storage life of food. However, the freeze‐
thaw process also brings challenges to the quality of food, such as mechanical damage and …

Phytochemical fortification in fruit and vegetable beverages with green technologies

F Artés-Hernández, N Castillejo, L Martínez-Zamora… - Foods, 2021 - mdpi.com
Background: Phytochemical, bioactive and nutraceutical compounds are terms usually
found in the scientific literature related to natural compounds found in plants linked to health …

Radio frequency processing and recent advances on thawing and tempering of frozen food products

Y Llave, F Erdogdu - Critical Reviews in Food Science and …, 2022 - Taylor & Francis
During radio frequency (RF) thawing—tempering (defrosting) of frozen food products, some
regions, mostly along the corners and edges, heat—thaw first due to the strong interaction of …

A review on egg pasteurization and disinfection: Traditional and novel processing technologies

D Bermudez‐Aguirre, BA Niemira - Comprehensive Reviews in …, 2023 - Wiley Online Library
Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs
and egg products. Regulations about whether eggs should be pasteurized are very different …

Advances in radio frequency pasteurisation equipment for liquid foods: A review

N Soto‐Reyes, ME Sosa‐Morales… - … Journal of Food …, 2022 - Wiley Online Library
Radiofrequency (RF) heating is an alternative emerging technology to conventional thermal
methods; it has been employed for food pasteurisation, providing fast and volumetric …

Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer …

ED Khosroshahi, SH Razavi - Trends in Food Science & Technology, 2023 - Elsevier
Background Wheat germ, a major by-product of the milling industry provides concentrated
nutrients of high biological valuable components (essential amino acids, polyunsaturated …

[HTML][HTML] An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application

S Chang, Z Zhang, Q Liu, H Wu, A Dong - Foods, 2024 - mdpi.com
Microwave electrodeless ultraviolet (MWUV) technology, as an emerging food processing
technique, has garnered growing attention in the realm of food science in recent years …

[HTML][HTML] Ultrasound and microwave treatments preserved quality of a pepper-based hummus enriched in mustard sprouts

L Martínez-Zamora, N Castillejo, F Artés-Hernández - LWT, 2023 - Elsevier
Mustard sprouts were added to a red bell pepper-based hummus to enhance the content of
glucosinolates and sulforaphane. Hummus samples with 2% of mustard sprouts (M) and …

Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods

L Zhang, F Liu, Y Jin, S Wu, X Xu, N Yang - Food Engineering Reviews, 2022 - Springer
As consumers increasingly prefer “all-natural” and healthy foods, there has been increasing
demand for non-toxic, residual-free, and environmentally friendly food processing …

Agitation of liquid eggs during ohmic heating pasteurization—Experimental and computer simulation study

C Wang, Y Llave, M Fukuoka - Journal of Food Process …, 2024 - Wiley Online Library
Traditional pasteurization process of liquid eggs deals with food safety regulations; however,
detriment of functional quality properties is also promoted. In this study, an agitated ohmic …