Food And Bioprocess Technology

Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing

Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology

Application of an Alginate-Chitosan Edible Film on Figs (Ficus carica): Effect on Bioactive Compounds and Antioxidant Capacity

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil

Decoloration of Molasses by Ultrafiltration and Nanofiltration: Unraveling the Mechanisms of High Sucrose Retention

Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization

Physical Characteristics, Release Properties, and Antioxidant and Antimicrobial Activities of Whey Protein Isolate Films Incorporated with Thyme (Thymus vulgaris L.) Extract-Loaded Nanoliposomes

Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing

Improved Postharvest Quality of Cold Stored Blueberry by Edible Coating Based on Composite Gum Arabic/Roselle Extract