Background Pesticide residues (PR) present in food are potentially toxic components to
humans and can be the cause of severe health problems, depending on the means and …

Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz),
whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic …

Deep-frying is the century-old and the most common cooking process which is still being
used to prepare a variety of food products in industrial and domestic scales. Compared to …

Ultrasound and microwave both have numerous applications in food processing. Ultrasound
can be used in food to accelerate mass transfer, improve texture, increase nutritional value …

The presence of pesticide residues in vegetables is a worldwide issue regarding food safety.
This study explores the efficacy of a novel advanced oxidation process (AOP), namely the …

Microwave-assisted vacuum frying (MVF) was reported to improve the processing efficiency
with the microwave heating method, while the oil uptake of products also needs to be …

Frozen storage is one of the main storage methods for meat products. Freezing and thawing
processes are important factors affecting the quality of stored foods. Deterioration of texture …

Traditional food processing techniques can no longer meet the ever increasing demand for
high quality food across the globe due to its low process efficiency, high energy …

Frying is one of the most common units in food processing and catering worldwide, which
involves simultaneous physicochemical and structural changes. However, the problems of …

The original vivid red color of fresh grapefruit slices had faded considerably after freeze-
drying, affecting visual enjoyment. The purpose of the study was to inquire the effect of high …