FOOD
Naturally Ella
MUNCHIESMUNCHIES
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The Kitchn | Inspiring cooks, nourishing homes
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ScienceDirect Publication: Journal of Food Engineering
- Separation and purification of phenolic compounds from pomegranate juice by ultrafiltration and nanofiltration membranes
- Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution
- Distribution of juice heater surface for optimum performance of evaporation process in raw sugar manufacturing
- Scale-down failed – Dissimilarities between high-pressure homogenizers of different scales due to failed mechanistic matching
- Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties
- Selecting food process designs from a supply chain perspective
- Rheological measurements for characterizing sticky point temperature of selected fruit powders: An experimental investigation
- Stability of oil-in-water emulsions produced by membrane emulsification with microporous ceramic membranes
- Protein recovery from potato processing water: Pre-treatment and membrane fouling minimization
- Behavior and rejection mechanisms of fruit juice phenolic compounds in model solution during nanofiltration
- Diffusion of tocopherols, phospholipids and sugars during oil extraction from sunflower collets using ethanol as solvent
- Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.)
- Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread
- Extraction of edible avocado oil using supercritical CO2 and a CO2/ethanol mixture as solvents
- Drying characteristics and some properties of spouted bed dried semi-refined carrageenan
- Effect of mechanical curing treatments on particle distribution to simulate non-motile bacteria migration in cured raw ham
- Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process
- Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage
- Adhesion and cleanability of surfaces in the baker's trade
- Emulsifier free emulsion: Comparative study between a new high frequency ultrasound process and standard emulsification processes
- Novel trends in numerical modelling of plant food tissues and their morphological changes during drying – A review
- Post-harvest processing technology for cashew apple – A review
- Editorial Board
- Influence of processing conditions on the formation of whey protein-citrus pectin conjugates in extrusion
- Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices
- Novel, smart and RFID assisted critical temperature indicator for supply chain monitoring
- Assessment of intramuscular fat content of pork using NIR hyperspectral images of rib end
- Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study
- Pasteurization of shell eggs using radio frequency heating
- Estimating freshness of carp based on EIS morphological characteristic
- Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA)
- Industrial viability of the hyperbaric method to store perishable foods at room temperature
- Application of Vis/NIR spectroscopy for predicting sweetness and flavour parameters of ‘Valencia’ orange (Citrus sinensis) and ‘Star Ruby’ grapefruit (Citrus x paradisi Macfad)
- Convective drying of fruit: Role and impact of moisture transport properties in modelling
- Editorial Board
- Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy
- Encapsulation of Lactobacillus acidophilus in moist-heat-resistant multilayered microcapsules
- The effects of fluidised bed and high shear mixer granulation processes on water adsorption and flow properties of milk protein isolate powder
- Bidimensional modeling applied to oil extraction kinetics of microwave-pretreated canola seeds
- Analysis of mass transfer equations during solid-liquid extraction and its application for vanilla extraction kinetics modeling
- Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties
- Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process
- Dynamic modelling of pectin extraction describing yield and functional characteristics
- Enhancing the productivity of batch deodorizers for edible oils
- Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation
- Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method
- Verification of radio frequency pasteurization process for in-shell almonds
- Development of a mathematical model for apple juice compounds rejection in a spiral-wound reverse osmosis process
- Use of phase change materials to develop electrospun coatings of interest in food packaging applications
- Optical properties of fluids and UV sensitivity of target micro-organisms