Modern consumers are increasingly eating meals away from home and are concerned
about food quality, taste, and health aspects. Food engineering (FE) has traditionally been …

Background The complexity of food structure is such as to hinder its inclusion in
mathematical models predicting food properties and transformations, although a …

This review deals with the use of Nuclear Magnetic Resonance techniques to monitor the
behavior of starch as well as the migration and distribution of water during the processing or …

Modern consumers increasingly derive their foods from away-from-home sources. Rising
incomes, the emergence of chefs as innovative actors in the food scene, and the growing …

Convenience food products tend to alter their quality and texture while stored. Texture‐
giving food components are often starch‐rich ingredients, such as pasta or rice. Starch …

Whole wheat pasta offers improved nutritional value compared with regular pasta but lacks
appeal to many consumers owing to its negative organoleptic properties, such as texture …

Food is an essential class of materials for animal and human beings and deserves closer
scientific attention. In the context of magnetic resonance imaging (MRI) and diffusion …

Pasta industry has introduced in the market new pasta formulations to respond to
consumers' nutritional/health needs. The resulting macromolecular, mesoscopic, and …

An in-depth understanding of food structural breakdown during gastric digestion is
paramount for development of health-promoting foods. This study presents a novel …

The changes in water status and water distribution in model systems of wheat noodles as a
function of formulation and processing were studied. The composition was considered by …