FSTDESK

Food Science Topic

Food Processing food science articles

Food processing articles cover emerging and conventional technologies that influence quality, yield, safety, and nutrition. This topic page groups relevant FSTDESK article pages so readers and crawlers can follow a clear research route.

Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans visual cover Article 000009 Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans The post-harvest processing of coffee beans leads to a wide range of reactions involving proteins. The formation of crosslinks between proteins Progress in Multisensory Synergistic Salt Reduction visual cover Article 000011 Progress in Multisensory Synergistic Salt Reduction Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with... Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts visual cover Article 000032 Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts Supercritical fluid extraction (SFE) techniques have garnered significant attention as green and sustainable methods for obtaining biologically active... Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing visual cover Article 000044 Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing The plant-based food market is rapidly growing, offering innovative options to meet consumer expectations. However, a comprehensive analysis of the... Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber visual cover Article 000055 Recent Trends in the Pre-Drying, Drying, and Post-Drying Processes for Cassava Tuber Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high... Several Feature Extraction Methods Combined with Near-Infrared Spectroscopy for Identifying the Geographical Origins of Milk visual cover Article 000056 Several Feature Extraction Methods Combined with Near-Infrared Spectroscopy for Identifying the Geographical Origins of Milk Milk is a kind of dairy product with high nutritive value. Tracing the origin of milk can uphold the interests of consumers as well as the stability of... Sustainable Extraction Protocols for the Recovery of Bioactive Compounds from By-Products of Pomegranate Fruit Processing visual cover Article 000060 Sustainable Extraction Protocols for the Recovery of Bioactive Compounds from By-Products of Pomegranate Fruit Processing This study investigates sustainable extraction protocols for the recovery of bioactive com- pounds from by-products of various pomegranate (Punica... Integrating Image Analysis and Machine Learning for Moisture Prediction and Appearance Quality Evaluation: A Case Study of Kiwifruit Drying Pretreatment visual cover Article 000062 Integrating Image Analysis and Machine Learning for Moisture Prediction and Appearance Quality Evaluation: A Case Study of Kiwifruit Drying Pretreatment The appearance of dried fruit clearly influences the consumer’s perception of the quality of the product but is a subtle and nuanced characteristic that... Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin visual cover Article 000066 Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin This study investigated the impact of different preheat treatments on the emulsifying and gel textural properties of soy protein with varying 11S/7S... Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community visual cover Article 000068 Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community Preserving microbial ecosystems obtained from traditional cheese-making processes is crucial to safeguarding the biodiversity of microbial cheese... Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn visual cover Article 000077 Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has... Compositional Consequences of Ultrafiltration Treatment of White and Red Wines visual cover Article 000082 Compositional Consequences of Ultrafiltration Treatment of White and Red Wines Clarification and stabilisation processes are routinely performed post-fermentation to finish wines, but traditional methods are slow and energy... Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy visual cover Article 000087 Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy The tomato industry is a relevant socio-economic activity in the European Union, while it generates a large variety of residues. Tomatoes unfit for... Enhanced Frying Efficiency at Low Temperatures Utilizing a Novel Planetary Fryer visual cover Article 000093 Enhanced Frying Efficiency at Low Temperatures Utilizing a Novel Planetary Fryer This study aims to optimize the frying process of natural porous materials (like potatoes) by enhancing heat and mass transfer phenomena through... Antioxidant and antibacterial activity of nutgrass tuber on extraction with different solvent polarity and particle sizes visual cover Article 000094 Antioxidant and antibacterial activity of nutgrass tuber on extraction with different solvent polarity and particle sizes Nutgrass tuber is a wild weed often used as traditional medicine locally, having potential as an antioxidant and antibacterial. This study aimed to... The application of FTIR spectra coupled with chemometrics for analysis of lard in food products for halal authentication visual cover Article 000104 The application of FTIR spectra coupled with chemometrics for analysis of lard in food products for halal authentication Lard obtained from fat’s extraction of adipose tissue of swine is a good component to be used in food and pharmaceutical products to provide specific... Production of foam-mat dried chili shrimp paste and its properties visual cover Article 000121 Production of foam-mat dried chili shrimp paste and its properties Chili shrimp paste powder was developed by foam mat drying technique using egg albumen (100 g) as a foaming agent and carboxymethylcellulose (CMC) as a... Application of direct PCR technique using specified mitochondrial DNA- encoded ND4 and D-Loop genes on detecting pork DNA in processed meat products visual cover Article 000129 Application of direct PCR technique using specified mitochondrial DNA- encoded ND4 and D-Loop genes on detecting pork DNA in processed meat products Adulteration or counterfeiting of food products raises public concerns about the halal issue. Many issues related to food products such as meatballs... High purity glucomannan after ultrasonic-assisted extraction and α-amylase liquefaction of porang flour visual cover Article 000130 High purity glucomannan after ultrasonic-assisted extraction and α-amylase liquefaction of porang flour Glucomannan extracted from the porang plant (Amorphophallus oncophyllus) is encapsulated by starch impurities. The main objectives of this study were to... Physicochemical properties of Capsicum annum and Capsicum frutescens seed powder visual cover Article 000131 Physicochemical properties of Capsicum annum and Capsicum frutescens seed powder Capsicum annuum and Capsicum frutescens are the most widely cultivated species in Malaysia. Vegetable processing wastes, such as seeds, have been used... Physicochemical and antibacterial properties of chitosan extracted from swimming crab shells and wooden grasshoppers using different extraction methods visual cover Article 000151 Physicochemical and antibacterial properties of chitosan extracted from swimming crab shells and wooden grasshoppers using different extraction methods Marine by-products and insects are among the sources of chitin used in chitosan production and increase the value of the product that may be used in the... Kinetics studies on the ascorbic acid extraction from roselle calyces visual cover Article 000156 Kinetics studies on the ascorbic acid extraction from roselle calyces The effect of processing conditions of roselle calyces on the vitamin C content of the extracts was studied to develop models that best describe the... Comparison of heavy metal residue in selected processed canned tomato paste and bottled tomato sauce using atomic absorption spectrometry visual cover Article 000161 Comparison of heavy metal residue in selected processed canned tomato paste and bottled tomato sauce using atomic absorption spectrometry Heavy metals are used to manufacture various types of packaging materials such as cans and glass bottle containers. Determination of heavy metal... Effects of Radiation Technologies on Food Nutritional Quality visual cover Article 000170 Effects of Radiation Technologies on Food Nutritional Quality Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many...