Sous-vide is a technique of cooking foods in vacuum bags under strictly controlled
temperature, offering improved taste, texture and nutritional values along with extended …

This study focused on developing nutritious 3D-printed snacks from composite flour
prepared from barnyard millet, green gram, fried gram, and ajwain seeds. The work …

Foods are complex systems due to their biological origin. Biological materials are soft matter
hierarchically structured on all scales from molecules to tissues. The structure reflects the …

The advantages of super-chilling storage at− 2° C for maintaining the quality of Coregonus
peled muscle were investigated using the rigor-mortis index (RM), ATP-related compounds …

Neon flying squid (OB) and jumbo squid (DG) mantles were evaluated to reveal the
similarities and differences in their physicochemical features and protein abundances …

A statistical data fitting model is a common and effective analysis method for the
classification of fish freshness by electrochemical impedance spectroscopy (EIS). However …

This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical
impedance measurements. Rigor mortis, ATP‐related components, K‐value, and hardness …

Bioimpedance is an effective analytical technique for electrochemical system, which has the
advantages of rapid, nondestructive, inexpensive, and easy to implement, and has shown a …

Electrical impedance measurements have been widely researched to monitor physiological
changes in fruits and vegetables in a nondestructive manner. Recently, the parameters of …

La espectroscopia de impedancia eléctrica (EIE) es una técnica que permite analizar las
propiedades eléctricas de materiales, incluso biológicos, al inducir señales eléctricas …