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
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
Anthocyanins hold great potential for producing innovative, eco-friendly materials capable of protecting food from UV-B rays and possessing antioxidant and antimicrobial properties
An electronic nose and artificial intelligence predict beer acceptability in environments simulating microgravity
From CIP optimization to water reuse: a comparison of leading global producers
The increase in productivity, together with the reduction in surface cracking and the satisfactory sensory quality, indicates that the O-MW process is potentially beneficial for the baked goods industry
The findings of a recent study can be put to good use by the industry to optimise the stabilisation processes for berry-based purées
A comparison of recycled PET and blends containing recycled material for the future of bottle-to-bottle recycling. The results of a study
A study highlights the complexity of the interactions between proteins and the polysaccharide matrix in dry-fractionated systems, and the need to optimise HPH conditions in order to enhance the value of pea proteins as a new food ingredient
