Chitin is one of the most diverse and naturally occurring biopolymers, and it is mainly
present in crustaceans, insects, and fungi. Chitosan is derived from chitin by deacetylation …

This review presents innovative food processing techniques and their role in promoting
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …

Mimicking the textural properties of beef remains challenging for 3D-printable meat analogs,
owing to the limited extrusive force of 3D printers. We aimed to develop 3D-printable meat …

With the rapid development of the global economy and the continuous consumption of fossil
resources, sustainable and biodegradable natural biomass has garnered extensive …

Expansion of biopolymer matrices is the basis for the production of a wide variety of cereal
foods. A limited number of manufacturing processes provide practical solutions for the …

The effect of microwave irradiation-retrogradation (MIR) treatment on the physicochemical
properties and in vitro digestibility of corn starch (A-type crystallinity), potato starch (B-type) …

The sequential cooking–freezing–reheating (CFR) method was studied. Sardine (Sardina
pilchardus Walb) fillets were cooked by frying, oven-baking or grilling, frozen, and then …

Abstract Three-dimensional (3D) printing, as an emerging technology, is driving great
progress in the food industry. In the meat field, 3D printing is expected to replace the …

The implementation of innovative packaging solutions in the food and beverage industry is
playing an increasingly important role in driving the global transformation towards …

Hot air drying and microwave drying were applied to dry fish fillets made of grass carp
(Ctenopharyngodon idellus), and the correlative influences on nutritional and odorous …