Food Engineering within Sciences of Food by Athanasios Kostaropoulos

Subjects: “…Food Engineering…”
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Sustainable Packaging Solutions: Food Engineering and Biodegradable Materials by Kai-Chao Yao, Hsi-Huang Hsieh, Kuo-Yi Li, Jing-Ran Xu, Wei-Sho Ho, Wei-Lun Huang, Shu-Hua Huang, Yu-Hsiang Liao, Ying-Ju Tseng

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Enhancing food engineering education with interactive web-based simulations by Alexandros Koulouris, Georgios Aroutidis, Dimitris Vardalis, Petros Giannoulis, Paraskevi Karakosta

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Are we doing our homework? An analysis of food engineering education in Brazil by Vivian-Lara Lara Silva, Fausto Makishi, Marcus Magossi, Izabel Cristina Freitas Moraes, Carmen Silvia Favaro Trindade, Paulo Jose do Amaral Sobral

“…What is the profile of Food Engineering education in Brazil? Are we following the contemporary professional renewal trend? …”
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A multi-criteria optimization and decision-making approach for improvement of food engineering processes by Alik Abakarov, Yuri Sushkov, Rodolfo H. Mascheroni

“…The objective of this study was to propose a multi-criteria optimization and decision-making technique to solve food engineering problems. This technique was demonstrated using experimental data obtained on osmotic dehydration of carrot cubes in a sodium chloride solution. …”
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REVIEW OF THE COLLECTIVE MONOGRAPH"IMPROVING FOOD QUALITY AND SAFETY THROUGH BIOTECHNOLOGY AND FOOD ENGINEERING" by GĂINĂ, Boris, REȘITCA, Vladislav, VLADEI, Natalia

“…The collective monograph "Improving the quality and safety of food through biotechnology and food engineering" was produced within the project code 20.80009.5107.09 "Improving the quality and safety of food through biotechnology and food engineering" within the State Program (2020-2023), Strategic Priority II "Sustainable agriculture, food security and food safety". …”
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Preliminary Design and Test of a Microwave Inline Moisture Sensor for the Carasau Bread Industry by Giacomo Muntoni, Matteo B. Lodi, Alessandro Fedeli, Andrea Melis, Claudia Maccio, Matteo Pastorino, Andrea Randazzo, Giuseppe Mazzarella, Alessandro Fanti

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Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation by Assel Dautova, Kumarbek Amirkhanov, Sholpan Baytukenova, Gulnur Nurymkhan, Zhanna Assirzhanova, Zhibek Atambayeva, Saule Baytukenova, Rysgul Ashakayeva, Aray Kambarova

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Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles by Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Asad Nawaz, Edy Subroto, Bangkit Wiguna, Endah Wulandari, Fetriyuna Fetriyuna

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Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design by Hlengiwe Mdluli, Solomon W. Kidane, T. P. Nkambule, J. S. Shelembe

Subjects: “…Agriculture and Food; Food Additives & Ingredients; Food Analysis; Food Engineering; Food Manufacturing & Related Industries…”
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Correction: Transcriptomic analysis of codon usage patterns and gene expression characteristics in leafy spurge by Zhanjun Wang, Jie Li, Xuyuan Liu, Minhui Zhu, Minhui Li, Qingfang Ye, Zihan Zhou, Yanping Yang, Jin Yu, Wan Sun, Aiqin Wang, Chunyan Jiao, Yi Zhang, Jisen Shi, Xie Zhang, Jinhui Chen

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Recent advances in detection techniques for vitamin analysis: A comprehensive review by Xiangrui Li, Huan Lv, Wencan Luo, WenJia Yang, Linghong Kong, Qiujin Zhu, Lu Zeng

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Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined pro... by Hexia Ding, Jiekai Yang, Mai Cheng, Xuanchen Li, Maodie Zeng, Wei Yang, Qian Wu, Xiaoye Luo, Juan Zhao, Xiande Li, Shuyi Qiu, Jianli Zhou

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The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers by Manoela A. Pires, Paulo E. S. Munekata, Nilda D. M. Villanueva, Fernando G. Tonin, Juliana C. Baldin, Yana J. P. Rocha, Larissa T. Carvalho, Isabela Rodrigues, Marco A. Trindade

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Triboelectric tactile sensor for pressure and temperature sensing in high-temperature applications by Yanhua Liu, Jinlong Wang, Tao Liu, Zhiting Wei, Bin Luo, Mingchao Chi, Song Zhang, Chenchen Cai, Cong Gao, Tong Zhao, Shuangfei Wang, Shuangxi Nie

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NLRP3 Inflammasome Activation Is Involved in Geniposide-Induced Hepatotoxicity by Yixuan Liu, Baoyue Liu, Mingzhu Shi, Tianxiang Ye, Huifang Li

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Application of cold atmospheric plasma for decontamination of toxigenic fungi and mycotoxins: a systematic review by Amanda Cristina Dias de Oliveira, Sher Ali, Carlos Humberto Corassin, Sana Ullah, Karina Nascimento Pereira, James Leon Walsh, Nataša Hojnik, Carlos Augusto Fernandes de Oliveira

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Impact of butyric acid modification on the structural and functional properties of rice starch by Qiaoyan Wu, Yang Yang, Yue Xu, Bing Wang, Xiaofei Liu, Yan Wang, Guang Zhang, Xin Bian, Chunmin Ma, Na Zhang

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The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process by Mixin Zhou, Yuanyuan Liu, Chun Ye, Linggao Liu, Li Chen, Lisha Lan, Shenghui Bi, Yehua Liu, Keshan Wang, Minfei Liu, Qiujin Zhu

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Geographical origin discrimination of Chenpi using machine learning and enhanced mid-level data fusion by Xin Kang Li, Li Jun Tang, Ze Ying Li, Dian Qiu, Zhuo Ling Yang, Xiao Yi Zhang, Xiang-Zhi Zhang, Jing Jing Guo, Bao Qiong Li

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