Infrared Drying of Food Materials: Recent Advances
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DOI: 10.1007/s12393-020-09237-w
Abstract: Infrared (IR) radiations are an important source of energy used in the food industry for a wide range of applications such as drying, roasting, pasteurization, blanching, peeling, and removal of antinutrients from legumes. IR drying… read more here.
Keywords: materials recent; recent advances; infrared drying; drying food ... See more keywords
Progress in understanding of supplemented state diagrams of hydrophilic food materials
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DOI: 10.1016/j.cofs.2018.05.006
Abstract: Since decades food scientists have been using supplemented state diagrams for finding the storage conditions for food stability, and for the design of food structuring processes involving phase transitions such as baking. Only, recently thermodynamic… read more here.
Keywords: state; supplemented state; state diagrams; glass transitions ... See more keywords
Development of a simple and rapid microwave-assisted extraction method using very dilute solutions of perchloric acid and hydrogen peroxide for the multi-elemental analysis of food materials by ICP-OES: A green analytical method
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DOI: 10.1016/j.microc.2019.02.006
Abstract: Abstract A simple and rapid microwave-assisted extraction (MAE) method for the quantitative determination of various elements by inductively coupled plasma optical emission spectrometry (ICP-OES) has been developed. A single-step MAE procedure employing very dilute solutions… read more here.
Keywords: microwave; icp oes; food materials; method ... See more keywords
Prediction of porosity of food materials during drying: Current challenges and directions
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DOI: 10.1080/10408398.2017.1345852
Abstract: ABSTRACT Pore formation in food samples is a common physical phenomenon observed during dehydration processes. The pore evolution during drying significantly affects the physical properties and quality of dried foods. Therefore, it should be taken… read more here.
Keywords: porosity; materials drying; food; pore formation ... See more keywords
A Fluidics-Based Biosensor to Detect and Characterize Inhibition Patterns of Organophosphate to Acetylcholinesterase in Food Materials
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DOI: 10.3390/mi12040397
Abstract: A chip-based electrochemical biosensor is developed herein for the detection of organophosphate (OP) in food materials. The principle of the sensing platform is based on the inhibition of dimethoate (DMT), a typical OP that specifically… read more here.
Keywords: fluidics based; based biosensor; biosensor; inhibition ... See more keywords