期刊： FOOD ENGINEERING REVIEWS, 2022; 14 (1)
Berries are delicious and nutritious, making them among the popular fruits. There are various types of berries, the most common ones include blueberri......
期刊： FOOD ENGINEERING REVIEWS, 2022; 14 (1)
Based on the design of printing models, three-dimensional (3D) and four-dimensional (4D) printing technologies have shown extensive and promising appl......
期刊： FOOD ENGINEERING REVIEWS, 2022; 14 (3)
As consumers increasingly prefer all-natural and healthy foods, there has been increasing demand for non-toxic, residual-free, and environmentally fri......
期刊： FOOD ENGINEERING REVIEWS, 2022; 14 (4)
Food quality and safety are the essential hot issues of social concern. In recent years, there has been a growing demand for real-time food informatio......
期刊： FOOD ENGINEERING REVIEWS, 2022; 14 (2)
The weight loss and spoilage of post-harvest fruits and vegetables (FVS) occur as a result of physiological and biological processes, the rates of whi......
期刊： FOOD ENGINEERING REVIEWS, ; ()
Electrolyzed oxidizing water (EOW) is one of the promising novel antimicrobial agents that have recently been proposed as the alternative to conventio......
期刊： FOOD ENGINEERING REVIEWS, ; ()
The walnut varieties in China are rich, the planting area in the country is wide, and the yield ranks at the forefront of the world. Walnut kernel is ......
期刊： FOOD ENGINEERING REVIEWS, 2020; 12 (2)
Near-infrared (NIR) spectroscopy as a low-cost technique with its non-destructive fast nature, precision, control, accuracy, repeatability, and reprod......
期刊： FOOD ENGINEERING REVIEWS, 2020; 12 (1)
Nutraceuticals are an emerging food category defined as food or parts of food that provide medical or health benefits, including the prevention and tr......
期刊： FOOD ENGINEERING REVIEWS, 2020; 12 (2)
Instantly sensing the food quality attributes is a prerequisite to regulate the drying process for final product quality improvement. Novel sensing te......
期刊： FOOD ENGINEERING REVIEWS, 2020; 12 (3)
Global food production sustainability and the demand for fresh and nutritious food necessitate the development of novel technologies to provide food w......
期刊： FOOD ENGINEERING REVIEWS, 2020; 12 (3)
The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutr......
期刊： FOOD ENGINEERING REVIEWS, 2019; 11 (1)
Fresh foods, such as vegetables, fruits, and aquatic products, have high water activity and are highly heat-sensitive. Thermal processing of fresh foo......
期刊： FOOD ENGINEERING REVIEWS, 2019; 11 (2)
Fresh berries containing in bioactive compounds are perishable under natural conditions. Drying is one of the most effective processing techniques to ......
期刊： FOOD ENGINEERING REVIEWS, 2019; 11 (4)
Emulsion gels are widely used in food products, and they have the characteristics of both emulsions and biopolymer gels. When distributed in gels, fun......
