Progress in research and development of tomato green peeling technology and equipment: From laboratory to industrialisation
September 2026
Peeling is an important step in tomato processing, as it affects product quality, operational efficiency, and the environment. Conventional peeling methods (such as steam and lye) are effective but...
Biophysical processing techniques for the valorization of oilseed meals into antioxidant peptides
September 2026
The by-products of vegetable oil extraction, oilseed meals, which contain high levels of protein, are becoming attractive raw materials for the sustainable production of bioactive antioxidant peptides....
Harnessing the isochoric phenomenon: Fundamentals and applications in food processing
September 2026
Isochoric processing has gained considerable attention in recent years as an emerging technology with diverse potential applications in the food industry. Rooted in the principle of constant-volume...
Green extraction of lipids: Exploring the capabilities of subcritical fluid technology
September 2026
Conventional lipid extraction methods face three critical limitations: reliance on toxic organic solvents (hexane/chloroform), inability to process wet biomass without energy-intensive drying, and thermal...
Evaluation of 3D printing performance and multi-response optimization of process parameters of brown rice flour gel: From rheology to printed structure
September 2026
To enhance the molding accuracy and printability of brown rice flour gel (BRFG) in 3D food printing, this study systematically investigated the rheological properties of BRFG at various concentrations...
Synergistic inactivation of Aflatoxin B₁ by combined physical fields: efficacy and mechanism
September 2026
Aflatoxins (AFs) are a class of highly toxic mycotoxins characterized by a difuran ring structure. Among more than 20 known derivatives, including AFB1, AFB2, AFG1, AFG2, AFM1, and AFM2, Aflatoxin B1...
Emerging non-thermal technologies for durian processing: Enhancing bioactive retention, traditional chinese medicine properties, and waste valorization
September 2026
The bioactivity and Traditional Chinese Medicine (TCM) attributes of durian (Durio zibethinus L.) have attracted worldwide research attention. Compared to conventional thermal methods, non‑thermal technologies...
Enhancing starch leaching and structural reconfiguration of rice through spatial separation and microwave-assisted cooking
September 2026
Non-continuous rice-water contact (NRWC) cooking has emerged as a promising strategy for regulating starch leaching and improving the quality attributes of cooked rice. However, the mechanisms by which...
Evaluation of Air Dehumidification-Assisted Drying of Red Seaweed (Gracilaria verrucosa) in Biomass-Fueled Fixed-Bed Dryer
Available online 19 September 2026
Drying of Gracilaria verrucosa remains challenging because its high initial moisture content and moisture-binding matrix prolong drying, increase energy demand, and affect product quality. This study...
Intelligent meat quality assessment using deep learning-integrated Vis/NIR spectroscopic devices: a comprehensive review
Available online 12 September 2026
Visible and near-infrared (Vis/NIR) spectroscopy and hyperspectral imaging (HSI), combined with artificial intelligence, offer rapid and nondestructive approaches for assessing meat quality, freshness,...
Microwave-induced Reconfiguration of Structural, Morphological, and Functional Properties of Himalayan Chickpea (Cicer arietinum L.) Starch: A Comparative Study of Three Cultivars
Available online 10 September 2026
With the growing emphasis on green and rapid processing technologies, microwave-assisted modification has emerged as a promising alternative to conventional thermal treatments; however, its effects...
Development and comparative characterization of a ginger-based candy formulated with PEF-modified starch and PEF+US-treated ginger
Available online 1 September 2026
This exploratory product development study compared the final product performance of a laboratory prepared soft candy (LPS) containing separately optimized pulsed electric field (PEF) modified starch...
Non-Thermal Physical Technologies for Leafy Vegetable Processing: A Review of Cleaning, Microbial Inactivation, and Quality Preservation
Available online 21 August 2026
Leafy vegetables are an indispensable component of the global diet, yet their complex surface microstructures, including stomata, grooves, and waxy cuticles, readily entrap or retain microorganisms...
Physical field-assisted technologies for polysaccharides: A critical review on extraction enhancement, structural modification, functional improvement, and future perspectives
Available online 9 August 2026
Natural polysaccharides are increasingly valued as structure-programmable biopolymers that bridge texture design and nutritional functionality. However, conventional extraction routes relying on prolonged...
Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing
September 2025
Three-dimensional (3D)-printed fish analogs are gradually nearing the ability to mimic real fish meat in response to personal demand, supply pressure, food safety, and environmental concerns. However,...
Effect of dual modification on structural, functional and dielectric properties of cassava starch
September 2025
The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these...
Effect of particle size, probe type, position and glassware geometry on laboratory-scale ultrasonic extraction of Citrus maxima flavedo
September 2025
Laboratory-scale ultrasonic extraction efficiency can be improved by selecting appropriate substrate size, glassware type and hardware configurations. For the first time, effects of using different...
Tailoring the rice starch for the application in food sector by different processes
September 2025
Rice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins. Due to the diverse aspects...
Interaction of gum acacia and natural deep eutectic solvents: Effect on conductivity, thermal stability, compression, and stress relaxation properties
September 2025
The present study discussed the structure-function relationships of gum acacia and natural deep eutectic solvents (NADES) through interactive effects on physical, chemical, and rheological properties....
Effect of resistant starch on the physical properties and structure of wheat gel at different heating temperatures
September 2025
The physical properties of resistant starch (RS) are similar to those of dietary fiber; thus, RS is often added to food products to provide the same health benefits as dietary fiber....
Assessing the extent of charring and its impact on the whisky ageing process
September 2025
The charring of a whisky barrel is a critical step at the beginning of the whisky ageing process. The extent of barrel charring and its resultant influence on the generation of phenols and esters that...
Rice seed integrity evaluation: Developing a rapid onsite system to check seed fraud using a portable NIR spectroscopic device coupled with smartphone technology
September 2025
Rice seed integrity is critical in ensuring high yield and grain quality; however, seed fraud, particularly the misrepresentation of rice paddy (unhusked rice grain) as rice seed, is a growing concern...