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A comprehensive review on the recent advances in membrane-based processes for fruit juice concentration Food Bioprod. Process. (IF 4.6) Pub Date : 2024-03-06 Zhun Ma, Indira Inastiti Noor, Xiaomeng Wang, Yangguang Ren, Jian Wang, Qun Wang, Jun Gao, Xueli Gao, Hongbo Liu
Fruit juices can undergo concentration through traditional means, such as multi-stage vacuum evaporation. However, this method often leads to color degradation, loss of fresh juice flavor, and an undesirable "overcooked" taste due to the thermal process involved. Preserving the nutritional components and delicate sensory properties of fruit juice during the concentration process has proven to be a
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Development of a soft sensor for fouling prediction in pipe fittings using the example of particulate deposition from suspension flow Food Bioprod. Process. (IF 4.6) Pub Date : 2024-03-02 Niklas Jarmatz, Wolfgang Augustin, Stefan Scholl, Alberto Tonda, Guillaume Delaplace
Fouling is the unwanted accumulation of material on a processing surface which is an especially problematic issue in the food industry. Characterizing or predicting fouling through traditional methods or models is a challenge due to the complexity of fouling mechanisms. Machine Learning techniques can overcome this challenge by creating models for prediction directly from experimental data. Unfortunately
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Investigating the cleaning mechanism of film-like soils using fully convolutional networks Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-28 Christian Golla, Ludwig Boddin, Manuel Helbig, Hannes Köhler, Frank Rüdiger, Jochen Fröhlich
When dealing with modeling and simulation of surface cleaning processes knowledge of the specific cleaning mechanism at hand is necessary to apply the correct cleaning model. This paper presents an approach for the identification of cleaning mechanism based on fully convolutional networks. An efficient labelling strategy based on gradient filters is developed, allowing fast and efficient labelling
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Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-26 Matilde Rodrigues, Ana Rosa, André Almeida, Rui Martins, T.ânia Ribeiro, Manuela Pintado, Raquel F.S. Gonçalves, Ana C. Pinheiro, António J.M. Fonseca, Margarida R.G. Maia, Ana R.J. Cabrita, Lillian Barros, Cristina Caleja
Omega-3 fatty acids (O3FA) are essential nutrients that play a crucial role in maintaining human and animal health. They are known for their numerous health claims, including cardiovascular benefits, contributing to both the prevention and treatment of immunological, neurological, reproductive, and cardiovascular complications, and supporting overall well-being. Fish, especially oily fish, comprise
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Mechanisms of the increase triterpenoids content of Morchella eximia induced by salicylic acid and magnetic field Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-25 Lei Xie, Yongle Zhu, Mengxiang Gao, Suo Chen, Li Li, Yingbao Liu, Tong Gu, Jialan Zhang
This study investigated the potential benefits of utilizing salicylic acid (SA) and magnetic field (MF) as elicitors to increase mycelia mass and triterpenoids content in the liquid fermentation of , an abundant edible and medicinal fungus. The results showed that SA and MF could increase mycelia mass and triterpenoids content and the combination of the two (MF intensity 2.5 mT, SA concentration 200
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Attention guided approach for food type and state recognition Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-22 Saeed S. Alahmari, Michael R. Gardner, Tawfiq Salem
Advancements in computer vision have resulted in significant breakthroughs across various applications, and one notable area of progress is in the recognition of food ingredient types and states. The identification of food items, distinguishing between types like oranges or apples, and assessing their states, whether whole, peeled, sliced, or juiced, is a pivotal task with far-reaching implications
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Accelerated modelling of moisture diffusion controlled drying using coupled physics informed neural network Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-20 Jonathan E. Barnard, Y.M. John Chew, Semali Perera, Özgür Şimşek, Kamel Balquis, John Barker
A coupled physics informed neural network (CPINN) was used to simulate liquid diffusion controlled drying, an energy intensive process in the food industry. The architecture of the CPINN was designed to permit the prediction of thermo-physical properties and key source and sink terms at the solution boundaries which cause the solution to be highly coupled. The CPINN structure improves upon limitations
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Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-15 Lei Zhou, Dacheng Kang, Jingyu Wang, Jiaming Cai, Lujuan Xing, Wangang Zhang
This study was designed to illustrate the effects and the mechanism of ultrasound-assisted emulsification (UAE) treatment and carboxymethyl cellulose (CMC) addition on the rheological behavior and microstructure of myofibrillar protein (MP)-soybean oil-based emulsion gels. Our results indicated that both CMC addition and UAE treatment enhanced the apparent viscosity, Hook and Voigt elastic modulus
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Effects of processing conditions on the release of sodium chloride from fat crystal ‘shell’ stabilised water-in-oil emulsions Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-11 R.L. Watson, I.T. Norton, B.R. Linter, A. Beri, F. Spyropoulos
Over the last two decades, water-in-oil fat crystal stabilised Pickering emulsions have been increasingly studied for the controllable release of encapsulated (water-soluble) species. The stability inherent to Pickering emulsions has been shown to be enhanced by sintering to form an interfacial lipid 'shell' around the droplets, which improves the retention and prolongs the delivery of the enclosed
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The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort quality and energy consumption during wort boiling Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-08 Jiří Štěrba, Miroslav Punčochář, Tomáš Brányik
Wort boiling is one of the most energy-intensive steps in beer production because the isomerization of hop alpha-acids (AA) into iso-alpha-acids (IAA) is a time and energy-consuming process. Acceleration of this process by hydrodynamic cavitation (HC), created by a Venturi tube cavitation nozzle, at temperatures below the boiling point, has been tested on a pilot scale. The results show that HC accelerated
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Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-03 Kaiky C. Amaro, Guilherme Russo, Danielle Lu Fan, Jorge A.W. Gut, Carmen C. Tadini
This work evaluated the effect of microwave-assisted pasteurization on pectin methylesterase (PME) and ascorbic acid (AA) in orange juice (OJ) and proposed a model to predict the time-temperature profile of the process and consequent effect on inactivation and quality. Fresh OJ was pasteurized in a pilot-scale unit at four processing temperatures (70, 80, 90 and 100) °C, five holding times, using two
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Effect of multi factor-assisted extraction (pH, ultrasound, and temperature) of protein from Sacha inchi (Plukenetia volubilis) and its protein quality and functional characteristics Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-02 L. Mateo Cordero-Clavijo, Cristina Chuck-Hernandez, Johanan Espinosa-Ramírez, Marco A. Lazo-Vélez, Sergio O. Serna-Saldívar
Seeds are among the most relevant protein sources worldwide. However, the selection of optimum extraction methods is critical to optimize yields and protein quality. This study assessed the effects of ultrasound (US) (15 min, 1 cycle, 100% amplitude) to assist protein extraction of Sacha inchi (SI) at different pH (7, 9 and 11) and temperatures. Protein extracts were characterized in extraction yield
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A techno-economic study of Polybutylene adipate terephthalate (PBAT) production from molasses in an integrated sugarcane biorefinery Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-02 Brankie Karabo Ratshoshi, Somayeh Farzad, Johann F. Görgens
The feasibility of producing biobased Polybutylene adipate terephthalate (PBAT) or 1,4-butanediol (BDO) as a way for diversification of sugar production facilities, was investigated in this study. Two scenarios for biorefineries integrated into an existing sugarcane mill, were investigated: In scenario 1, the feedstock (A-molasses) was diverted to produce three different monomers, i.e., terephthalic
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Corrigendum to “A fiber-optical fluorescence sensor for in-line determination of cleanliness during CIP processes” [Food Bioprod. Process. 137 (2023) 56–63] Food Bioprod. Process. (IF 4.6) Pub Date : 2024-02-02 Vivien Behrendt, Alexander Blättermann, Albrecht Brandenburg
Abstract not available
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Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-28 Mohammad Golzarijalal, Lydia Ong, Chen R. Neoh, Dalton J.E. Harvie, Sally L. Gras
Proteolysis is a complex biochemical event during cheese storage that affects both functionality and quality, yet there are few tools that can accurately predict proteolysis for Mozzarella and Cheddar cheese across a range of parameters and storage conditions. Machine learning models were developed with input features from the literature. A gradient boosting method outperformed random forest and support
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Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-26 Miray Büyük, Ada Ata, Ahmet Yemenicioğlu
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Mechanisms underlying the effect of walnut pellicle extracts and its four representative polyphenols on in vitro digestion of walnut protein isolate Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-30 Yuzhen Wang, Shinuo Cao, Yuyan Meng, Yifan Cheng, Zeyu Han, Fengjun Wang
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Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima) Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-20 Chaima Rekik, Wafa Hajji, Hela Gliguem, Karim Allaf, Sihem Bellagha
The present study investigated the Interval Starting Accessibility Drying (ISAD) process with the main objective to optimize the main processing parameters, i.e. the active time (tON) and the tempering time (tOFF), which ranged between 5 to 30 s and 1 to 3 min, respectively. ISAD performances were compared with continuous airflow drying for several quality parameters and energy consumption. The modulation
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Integrated, multi-scale and multi-objective design of batch food processing plants. Part 2: Application to a mobile fruit and vegetable processing unit Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-15 Timoty Savoure, Martial Madoumier, Michel Rivier, Manuel Dornier, Antoine Collignan
The design of food processing plants that are plug-and-play, reconfigurable, modular, mobile and containerised is a complex task. The "Methodology for the integrated, multi-scale and multi-objective design of systems" can be used to design such systems. This was developed and the various tasks that make it up presented in a previous article by Savoure et al. (2023) (references to be specified). The
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Study of pretreatment methods for peach drying Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-18 Dimitrios Fotiou, Athanasia M. Goula
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Integrated, multi-scale and multi-objective design of batch food processing plants. Part 1: Methodology Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-15 Timoty Savoure, Martial Madoumier, Michel Rivier, Manuel Dornier, Antoine Collignan
The design of batch food processing plants is complex which requires the use of advanced simulation and optimisation methods. This paper presents how existing methods for multi-scale design and multi-objective optimisation can be combined together while carrying out the integrative design of these complex systems. To implement the Methodology for the Integrated, Multi-scale and Multi-Objective Design
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A scalable biomanufacturing platform for bacterial magnetosomes Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-17 Alfred Fernández-Castané, Hong Li, Moritz Ebeler, Matthias Franzreb, Tim W. Overton, Owen R.T. Thomas
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Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-17 Qiannan Liu, Kang Li, Lei Wu, Wei Liu, Ruixuan Zhao, Liang Zhang, Honghai Hu
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Potential use of frass from edible insect Tenebrio molitor for proteases production by solid-state fermentation Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-15 Nuno Muñoz-Seijas, Helena Fernandes, David Outeiriño, María Guadalupe Morán-Aguilar, José Manuel Domínguez, José Manuel Salgado
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Extraction and characterization of microcrystalline cellulose from wine waste Food Bioprod. Process. (IF 4.6) Pub Date : 2024-01-12 U. Harini, S. Harish, A. Harishankar, Malini Buvaneswaran, V.R. Sinija
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Impact of using high-pressure homogenization on the chemical profile, quality stability and bioactivity of hydrosol obtain from rose flower Food Bioprod. Process. (IF 4.6) Pub Date : 2023-12-25 Zhou Yang, Zhen Cao, Chuang Yu, Tao Feng, Lingyun Yao, Shiqing Song, Min Sun, Qian Liu, Huatian Wang
Hydrosol is a byproduct of plant essential oil extraction during water distillation, also known as hydrolate or aromatic water, significant bioactivity. In this study, we systematically investigated the effect of high-pressure homogenization (HPH) on the chemical composition, stability and antioxidant properties of rose hydrosols. GC-MS analysis along with Raman spectroscopy were utilized to determine
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CFD simulation analysis of fouling formation in a milk falling-film evaporator Food Bioprod. Process. (IF 4.6) Pub Date : 2023-12-19 María José Ramírez-Rivera, Christian O. Díaz-Ovalle, Erika Ramos-Ojeda, Edgar Omar Castrejón-González
The concentration of milk in falling-film evaporators suffers the risk of fouling formation that reduces the quality of the product and increases financial losses. The literature indicates the importance of this topic in the food industry and the need for further research. This study presents a computational fluid dynamic (CFD) analysis of the fouling formation during milk concentration in ANSYS FLUENT
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Hydrodynamic and thermal performance analysis of an inclined anchor impeller designed for yield stress food mixing applications Food Bioprod. Process. (IF 4.6) Pub Date : 2023-12-19 Abderrahim Mokhefi
Mechanical agitation and mixing operations are basic processes in many industrial activities, especially in food industry. Agitation of food products with a non-Newtonian yield stress fluid and/or with a high viscosity is a common operation where standard anchor impellers are usually implemented to scrape the lateral surface of the tank. The flow generated by this type of impellers is predominantly
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Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages? Food Bioprod. Process. (IF 4.6) Pub Date : 2023-12-21 Alisson Borges de Souza, Ana Augusta Odorissi Xavier, Rodrigo Stephani, Guilherme M. Tavares
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Up-scalable approaches for yeast mannan oligosaccharides (MOS) production: characterization and immunomodulatory properties Food Bioprod. Process. (IF 4.6) Pub Date : 2023-12-19 Margarida Faustino, Joana Durão, Carla F. Pereira, Ana Margarida Pereira, Ana Sofia Oliveira, Sérgio Sousa, Alessandra Braga Ribeiro, Joana Odila Pereira, Carlos M.H. Ferreira, Manuela E. Pintado, Ana P. Carvalho
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Structural changes induced by ultrasound in proteases and their consequences on the hydrolysis of pumpkin seed proteins and the multifunctional properties of hydrolysates Food Bioprod. Process. (IF 4.6) Pub Date : 2023-12-18 Ana Flávia Coelho Pacheco, Flaviana Coelho Pacheco, Gabriela Zinato Pereira, Paulo Henrique Costa Paiva, Carini Aparecida Lelis, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
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Techno-economic feasibility & environmental sustainability of producing nutritionally enhanced snack foods from agro-food byproducts using supercritical CO2-based extrusion Food Bioprod. Process. (IF 4.6) Pub Date : 2023-12-14 Mohammad Anwar-Ul-Alam, Aamir Iqbal, Abdul Fateh Hosseini, Syed S.H. Rizvi
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Improving the bioactive content in honeydew melon by impregnation with Hibiscus extract/sucrose solutions: A coupled mass transfer analysis Food Bioprod. Process. (IF 4.6) Pub Date : 2023-12-12 Martha Ramos-Morales, Mariana Aguirre-García, Orlenda Cortés-Zavaleta, Héctor Ruiz-Espinosa, Karen Hariantty Estévez-Sánchez, Carlos Enrique Ochoa-Velasco, Irving Israel Ruiz-López
This study investigated the bioactive content enrichment of honeydew melon cuts (hemispheres) immersed into Hibiscus extract/sucrose solutions (HESS). A face-centered design (FCD) was initially conducted to explore the effect of time (30–210 min), solution concentration (20–60°Bx) and temperature (40–60 °C) on water loss (WL), solids gain (SG), as well as in the increase of anthocyanins (ANT), phenolics
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Viscosity, mixing regime and power consumption analysis during enzymatic hydrolysis of fish (Sardina pilchardus) processing by-products, through development of power number and Reynolds number correlations Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-30 Kudzai Chiodza, Neill J. Goosen
The influence of processing conditions on fluid rheology and mixing regime is of considerable importance during enzymatic hydrolysis of fish processing by-products. Solids concentration ranging from 30 to 70 % (wet basis) and mixing speed from 100 to 400 rpm were investigated, with apparent viscosity, power consumption, power number (Np) and Reynolds number (Re) as response variables of interest. The
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PVDF hydrophobic hollow fiber membrane modules for partial dealcoholization of red wine by osmotic distillation as a strategy to minimize the loss of aromas Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-30 Javier Esteras-Saz, Óscar de la Iglesia, Willian Marechal, Olivier Lorain, Cristina Peña, Ana Escudero, Carlos Téllez, Joaquín Coronas
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Development of a continuous production system for Z-isomer-rich carotenoid/2-hydroxypropyl-β-cyclodextrin inclusion complexes using a flow reactor and a spray dryer Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-29 Masaki Honda, Yelin Zhang, Hakuto Kageyama, Takashi Hibino, Motonobu Goto, Yasuhiro Nishida
Recent studies have shown that Z-isomers of carotenoids have greater bioavailability and biological activity than their naturally predominant all-E-isomers; however, carotenoid Z-isomers are chemically unstable and insoluble in water, hindering their practical application. This study aimed to develop a process for producing water-soluble Z-isomer-rich carotenoid inclusion complexes using 2-hydroxy
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Recovery of polyphenols from corn cob (Zea mays L.): Optimization of different green extraction methods and efficiency comparison Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-29 Ilaria Frosi, Anna Balduzzi, Raffaella Colombo, Chiara Milanese, Adele Papetti
The present work focuses on the recovery of polyphenols from Lombard corn cob to develop a new upcycled ingredient. Three different green extraction methods were evaluated using an experimental design approach: a conventional extraction (CSE-HA) and a microwave-assisted extraction (MAE-HA) using hydroalcoholic solvents, and a more innovative MAE method using natural eutectic solvents (MAE-NaDES). From
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Evaluation of prebiotic ability of xylo-oligosaccharide fractions with different polymerization degrees from bamboo shoot shells Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-28 Xiaoxue Zhao, Qiyao Wang, Ting Wang, Yan Su, Caoxing Huang, Chenhuan Lai, Qiang Yong
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Experimental investigation, numerical simulation and RSM modelling of the freezing and thawing of Mozzarella cheese Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-23 Mohammad Golzarijalal, Lydia Ong, Dalton J.E. Harvie, Sally L. Gras
Freezing can be used to preserve functionality of Mozzarella cheese allowing export to distant markets but limited tools are available for prediction of freezing and thawing times as a function of composition and processing variables. Freezing and thawing processes were experimentally and numerically assessed for six Mozzarella samples, differing significantly in block size and composition. Numerical
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Lowering polycyclic aromatic hydrocarbon concentrations in vegetable oil deodorizer distillates and enhancing its utilization by graphene composites Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-23 Guangyi Gong, Shimin Wu
Vegetable oil deodorizer distillates (VODDs), which are the main source of natural tocopherol, are easily contaminated by polycyclic aromatic hydrocarbons (PAHs), and pose health threats to human beings. To remove 16 priority-control PAHs in VODD, three graphene (GR) composites, including TiO2-GR, sepiolite-GR and Fe3O4-GR, were prepared. PAH concentrations and removal rates were determined using gas
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An artificial neural network-based machine learning approach to correct coarse-mesh-induced error in computational fluid dynamics modeling of cell culture bioreactor Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-19 Fernando José Cantarero-Rivera, Ran Yang, Haochen Li, Hairong Qi, Jiajia Chen
Computational Fluid Dynamics (CFD) is a valuable tool for studying fluid environments within cell culture bioreactors and optimizing processing parameters, but it can be computationally expensive. This study developed an artificial neural network (ANN)-based machine learning model to predict and correct the coarse-mesh-induced errors in CFD modeling of a spinner flask bioreactor. A baseline ANN model
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Biorefinery of flavonoid aglycones using acidic natural deep eutectic solvents: Role of Bronsted acids and application in valorization of Sophora japonica buds waste Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-10 Yishu Ni, Lin Zhu, Shuhui Ye, Xiafeng Xu, Xianrui Liang, Sheng Fang
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Adsorption and desorption strategy for recovering β-carotene from crude palm oil: Kinetics, equilibrium and thermodynamics studies Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-08 Bruna Clarissa Steffens, Bibiane Nardes Segala, Eduardo Hiromitsu Tanabe, Cristiano Augusto Ballus, Daniel Assumpção Bertuol
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Effects of enzymes on protein extraction and post-extraction hydrolysis of non-animal agro-industrial wastes to obtain inputs for cultured meat Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-07 Bárbara Flaibam, Rosana Goldbeck
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Purification of bioactive peptides from spent yeast autolysates Food Bioprod. Process. (IF 4.6) Pub Date : 2023-11-03 Ana Sofia Oliveira, Ana Margarida Pereira, Carlos M.H. Ferreira, Joana Odila Pereira, Manuela Amorim, Margarida Faustino, Joana Durão, Manuela E. Pintado, Ana P. Carvalho
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Stochastic techno-economic analysis for the co-production of alternative sweeteners in sugarcane biorefineries Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-28 Bright Amanful, Eunice Sefakor Dogbe, Catharine Elizabeth Bosman, Johann Ferdinand Görgens
The global sugar industry is stagnating due to oversupply of international markets, which requires investments in product diversification. Health concerns have also been raising questions about sugar as a sweetener. This study investigated the viability of producing alternative, low-calorie sweeteners in a sugarcane-mill-annexed biorefinery, utilising A-molasses as feedstock. Single-product and multiproduct
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Convective drying of black pepper: Experimental measurements and mathematical modeling of the process Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-31 Robson Costa de Sousa, Ariany Binda Silva Costa, Marcos Daniel Martins Freitas, Maisa Tonon Bitti Perazzini, Hugo Perazzini
Black pepper (Piper nigrum L.) is an important worldwide agricultural commodity. The post-harvest moisture (65%, wet basis) needs to be reduced to ensure its conservation and commercialization. Nowadays, large-scale drying is conducted in open-air sun-drying or adapted dryers, compromising the product’s quality. A systematic and phenomenological analysis of the drying process is a required task. Thin-layer
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Efficacy of one-step-ultrasonic route to producing hydroxyapatite nanoparticles from cockle shells Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-31 Mohamad Rais Hasan, Che Azurahanim Che Abdullah, Mustapha Nor Afizah, Mohd Sabri Mohd Ghazali, Mohd Adzahan Noranizan
Seafood products have contributed significantly to the world's source of dietary protein and various nutrients. Developing an innovative seafood product (ISP) such as calcium hydroxyapatite (HAp) provides a high-nutrient ingredient for foods and seafood. Despite the potential of this ISP as an ingredient, the conventional processing approach requires multiple steps, high energy, and raw materials usage
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Improving radio frequency heating uniformity in cauliflower by changing density in different zones Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-27 Zexi Wang, Quan Li, Shuyi Jiang, Xinmei Wang, Shaojin Wang, Lixia Hou
Radio frequency (RF) treatment is one of the most promising approaches for disinfesting, drying, and pasteurizing agricultural products. However, the inhomogeneous heating of RF treatment is the primary barrier for practical applications. To improve the RF heating uniformity, a 27.12 MHz, 6 kW pilot-scale RF system was applied to heat the cauliflower by changing its density in different zones of a
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Plant protein hydrogel as a delivery system of curcumin: Characterization and in vitro release Kinetics Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-30 Sakshi Gupta, Gargi Ghoshal
In recent years, non-animal protein sources have led many consumers to eat plant-based alternatives. The Green gram protein is more biocompatible, highly sustainable and safer than animal proteins. Nutraceuticals have drawbacks such as poor water solubility, chemical instability at neutral and alkaline pH, auto-oxidation and poor absorption. Hydrogels are used to enhance the efficiency of these bioactive
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Cumin and eucalyptus essential oil standardization using fractional distillation: Data-driven optimization and techno-economic analysis Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-26 Ali Nikkhah, Hasan Nikkhah, Amir Shahbazi, Mona Kamelan Zargar Zarin, Duygu Beykal Iz, Mohammad-Taghi Ebadi, Mohammad Fakhroleslam, Burcu Beykal
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Lipid recovery from deep eutectic solvents by polar antisolvents Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-18 Calvin Lo, René H. Wijffels, Michel H.M. Eppink
Deep eutectic solvents (DES) can be a green alternative extraction technology for microalgae lipids, acting simultaneously as a pre-treatment agent and solvent. However, due to the low vapor pressure of both DES and lipid solute, the recovery of lipids and solvent regeneration remains difficult. In this study, we developed a novel strategy to separate the dissolved sunflower and model algae oil from
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Modeling lactulose and epilactose synthesis by a mutant cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-14 Addiel Crossier-Guach, Macarena Huerta, Felipe Arenas, Cecilia Guerrero, Andrés Illanes, Carlos Vera
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Aseptic microwave sterilization and validation of food containing particles Food Bioprod. Process. (IF 4.6) Pub Date : 2023-10-13 Manoj Sawale, Patnarin Benyathiar, Pablo Coronel, Ajay Rawat, Josip Simunovic, Ferhan Ozadali, Dharmendra K. Mishra
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Phenolic, tocopherol, and essential fatty acid-rich extracts from dandelion seeds: Chemical composition and biological activity Food Bioprod. Process. (IF 4.6) Pub Date : 2023-09-21 Stoja Milovanovic, Agnieszka Grzegorczyk, Łukasz Świątek, Anastazja Boguszewska, Rafał Kowalski, Katarzyna Tyśkiewicz, Marcin Konkol
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Visualization of the frequency effect of pulsed electric field on enzymatic browning of peel ground tissue Food Bioprod. Process. (IF 4.6) Pub Date : 2023-09-19 Manazza Ayub, Mustafa Fincan
The enzymatic browning behavior of a model ground tissue, banana peel, influenced by the frequency variable of pulsed electric field (PEF), has been visualized and studied. The tissue was PEF-treated with 15 µs pulse at 3.3 kV/cm using trains of 5, 15, and 30 pulses, each varying from 0.1 Hz to 10 Hz; images and electrical conductivity were recorded intermittently throughout the incubation. The degree
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Identifying the environmental hotspots of dietary fibres extraction from chickpea hull Food Bioprod. Process. (IF 4.6) Pub Date : 2023-09-15 Ricardo Rebolledo-Leiva, Leyre Sillero, Maria Teresa Moreira, Sara González-García
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Efficient production of biosurfactant surfactin by a newly isolated Bacillus subtilis (sp.) 50499 strain from oil-contaminated soil Food Bioprod. Process. (IF 4.6) Pub Date : 2023-09-07 Yulu Du, Yue Wang, Tianyou Cui, Lianpeng Ge, Fan Yu, Mengqian Zhao, Qihang Xu, Mingjie Jin, Bo Chen, Xuwei Long