FOOD
Serious Eats
Naturally Ella
Green Kitchen Stories
Food Research International
Journal of Food Science
ScienceDirect Publication: Journal of Food Engineering
- Novel 2D and 3D imaging of internal aerated structure of ultrasonically treated foams and cakes using X-ray tomography and X-ray microtomography
- In silico modelling of mass transfer & absorption in the human gut
- Virtualization of food supply chains with the internet of things
- Processing of barley grains in a continuous vibrating conveyor
- Swelling and hydration studies on egg yolk samples via scanning fluid dynamic gauge and gravimetric tests
- Comparison of batch and continuous ultrasonic emulsification processes
- Production of milk foams by steam injection: The effects of steam pressure and nozzle design
- Process optimisation of rotating membrane emulsification through the study of surfactant dispersions
- Measurement of freezing point of tilapia fish burger using differential scanning calorimetry (DSC) and cooling curve method
- Concentration of aroma compounds from an industrial solution of soluble coffee by pervaporation process
- Foam mat drying of yacon juice: Experimental analysis and computer simulation
- Development of a single droplet freezing apparatus for studying crystallisation in cocoa butter droplets
- Evaluation of permeation of macauba oil and n-hexane mixtures through polymeric commercial membranes subjected to different pre-treatments
- Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production
- A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds
- Confocal imaging to reveal the microstructure of soybean processing materials
- Comparison of the influence of citric acid and acetic acid as simulant for acidic food on the release of alloy constituents from stainless steel AISI 201
- Estimation of thermo-physical properties of products with cylindrical shape during drying: The coupling between mass and heat
- Water adsorption in rosemary essential oil microparticles: Kinetics, thermodynamics and storage conditions
- Effect of calcium on the osmotic dehydration kinetics and quality of pineapple
- Production of phenolic-rich extracts from Brazilian plants using supercritical and subcritical fluid extraction: Experimental data and economic evaluation
- Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling
- Texture profile and correlation between sensory and instrumental analyses on extruded snacks
- Microfiltration of passion fruit juice using hollow fibre membranes and evaluation of fouling mechanisms
- Scale-up of the production of cassava starch based films using tape-casting
- Determining the effective diffusion coefficient of water in banana (Prata variety) during osmotic dehydration and its use in predictive models
- Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis)
- Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes
- Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose
- Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking
- Application of biospeckle laser technique for determining biological phenomena related to beef aging
- Adsorption of carotenes and phosphorus from palm oil onto acid activated bleaching earth: Equilibrium, kinetics and thermodynamics
- Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
- Effect of dielectric microwave heating on the color and antiradical capacity of betanin
- Study of alcoholic and aqueous extraction of pequi (Caryocar brasiliense Camb.) natural antioxidants and extracts concentration by nanofiltration
- Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses
- Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate
- Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions
- Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
- The inactivation of Bacillus subtilis spores at low concentrations of hydrogen peroxide vapour
- Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule
- A new method for predicting sorption isotherms at different temperatures using the BET model
- Nanoreinforced alginate–acerola puree coatings on acerola fruits
- Effect of enzymatic treatment on the cross-flow microfiltration of açaí pulp: Analysis of the fouling and recovery of phytochemicals
- Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model
- Functional properties of gelatin-based films containing Yucca schidigera extract produced via casting, extrusion and blown extrusion processes: A preliminary study
- Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
- Hsu model analysis considering grain volume variation during soybean hydration
- Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality
- Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization