A study highlights how, in a complex matrix such as pesto, a phenolic extract derived from vegetation water serves as a viable alternative to conventional additives
A study highlights how, in a complex matrix such as pesto, a phenolic extract derived from vegetation water serves as a viable alternative to conventional additives
An increase in saturation time improves the final volume until a plateau is reached, whereas an increase in maximum pressure does so in a linear fashion
NIR spectroscopy is capable of detecting subtle chemical characteristics associated with various post-harvest processing techniques, offering a scalable tool for quality control, fraud prevention, and traceability within global coffee supply chains
The authors of a study found that products developed from citrus peels offer genuine functional value, providing consumers with natural antioxidants that may have health benefits
To evaluate it, a study used a deep-learning algorithm as a non-destructive method, by simply analyzing images
The results of a study highlight a significant reduction in microbial load—specifically mesophilic counts and Enterobacteriaceae—while moisture, chlorophyll content, and colorimetric parameters remained unchanged. Furthermore, the polyphenol content increased during storage.
The authors of a study highlight the complexity of striking a balance between technological advancement and sensory appeal in the development of innovative food products
In a recent study, a group of US researchers applied image processing and computational modeling techniques to analyze variations in the microstructural properties of wheat-flour-based biscuits during baking
DPCD treatment can be usefully employed as a non-thermal method for stabilizing guava puree, as an alternative to conventional thermal pasteurization
A comparison of different technologies highlights how innovative methods prove to be more sustainable and high-performing in utilizing rice bran as a source of new food ingredients
The potential of DBD plasma thawing as a rapid, energy-efficient, and safe alternative to traditional methods
A group of researchers conducted a study to identify innovative processes and quality indicators for pasta, using its aroma as a key indicator
