1,200 Results Found

Food processes have been requiring increasingly more accurately designed operations. Successful design results in products with high quality, in addition to offering energy and cost savings. To these ends, fundamental knowledge regarding the physical...

The increasing demand for sustainable protein sources has intensified interest in improving the processing efficiency of traditional proteins and developing novel alternatives, particularly those derived from plants and algae. Among various processin...

Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water...

Background: The aim was to investigate the effects of 12 and 24 weeks of interdisciplinary interventions on health-related physical fitness, biochemical markers, and food processing levels in overweight or obese adolescents. Methods: Thirty-one adole...

The article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets. In the recipe based on potato star...

Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutrit...

Adolescents show one of the highest rates of ultra-processed foods and drinks (UPF) consumption, and studies indicate an association between their consumption and internalizing problems. We aim to investigate whether UPF consumption associates with d...

Background/Objectives: Eating disorders (EDs) are rising among adolescents. BMI, diet, and physical activity influence ED risk, but their interactions are complex and vary by population. Considering sociocultural changes, this study investigated the...

The physical modification of starch to produce resistant starch (RS) is a viable strategy for the glycemic index (GI) lowering of foods and functionality improvement in starchy food products. RS cannot be digested in the small intestine but can be fe...

Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuti...

Aim: to describe physical activity and ultra-processed foods consumption, their changes and sociodemographic predictors among adolescents from countries in Europe (Italy and Spain) and Latin America (Brazil, Chile, and Colombia) during the SARS-CoV-2...

“Loss of control, LOC” eating is a major contributor to the development of obesity. Dietary protein is known to promote satiety, but little attention has been paid to the ability of protein, consumed in close proximity to snacking (20 min...

TiO2 coatings deposited using reactive magnetron sputtering and spray coating methods, as well as Ag- and Mo-doped TiO2 coatings were investigated as self-cleaning surfaces for beverage processing. The mechanical resistance and retention of the photo...

The Internet is an essential part of daily life with the expansion of businesses for maximizing profits. This technology has intensely altered the traditional shopping style in online shopping. Convenience, quick price comparison, saving traveling ti...

In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15–45 °Bx) and temperature (30–70 °C). Response Surface...

Quality control is an essential element of manufacturing operations that reduces product defects and provides excellent products of the right specifications to the end consumer. Industry 4.0 solutions, such as digitalisation, along with lean manufact...

Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its f...

Low-cost and user-friendly benchtop low-field nuclear magnetic resonance (NMR) spectrometers are typically used to monitor food processes in the food industry. Because of excessive spectral overlap, it is difficult to characterize food mixtures using...

This work describes a bibliometric analysis of recent articles addressing the applications of thermal processing in foods, as well as its effect on their physicochemical and rheological properties. The analysis involved utilizing the software tools V...

Cereal is a general term for cereal plants or food crops, covering a wide range of foods, including rice, wheat, millet, corn and other miscellaneous grains, and representiing the most important component of the human diet [...]

Nutritional Warning Labels (NWLs) inform consumers about processed foods that exceed critical nutrient levels activating the risk perception in consumers. However, this information is limited. The objective was to identify the dimensions of risk perc...

Extrusion is a crucial food processing technique that involves mixing, heating, shearing, molding, and other operations to modify the structures and properties of food components. As the primary energy source material, the extrusion process induces s...

The production of food is highly complex due to the various chemo-physical and biological processes that must be controlled for transforming ingredients into final products. Further, production processes must be adapted to the variability of the ingr...

Biofilms remain a major challenge in the food industry due to the increased resistance of foodborne pathogens to antimicrobial agents and food processing stresses, leading to food contamination and significant health risks. Their resistance to preser...

Production processes must allow high flexibility and adaptivity to ensure food supply. This includes reacting to disruptions in the supply of ingredients, as well as the varying quality of ingredients, e.g., seasonal fluctuations of raw material qual...

The aim of the paper was to determine the relationship between the physical activity undertaken by Polish consumers and their attitude towards organic food. The motives for the selection of organic food, the barriers that consumers face when buying i...

Bovine milk beta-lactoglobulin (BLG) is a small whey protein that is a common ingredient in many foods. Many of the properties of BLG relevant to the food industry are related to its unfolding processes induced by physical or chemical treatments. Unf...

In the context of increasing pressure regarding the sustainable utilization of food waste in a circular economy, one of the trends is their biological transformation, through anaerobic digestion, into biogas as a renewable source of energy. We presen...

Consumer acceptance of new and emerging food production technologies is tied to their understanding of costs and benefits of the product. Advances in bioengineering not only provide direct nutritional benefits to the consumer, but also environmental...

Background. Japanese dietary patterns have traditionally focused on vegetables, legumes, and fish; however, in the last few quarters of the century, the consumption of meat, processed food, and ultra-processed food has become popular. It is anticipat...

The transition to college is a decisive stage for the acquisition of eating habits that continue into adulthood. The aim of this study is to assess the consumption of healthy elements of the Mediterranean diet in a group of university students and to...

Food digestion in the gastrointestinal is a series of processes consisting of chemical and physical digestion. Recently, developing foods with controlled digestion in the stomach may attract more attention. Hydrogel foods are useful tools for designi...

Surrogate models provide virtual representations that mirror physical objects or processes, serving distinct purposes in simulations and digital transformation. This review article examines how integrating surrogate modelling with artificial intellig...

The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal...

Bacterial spores are of concern to the food industry due to their ability to survive processing and their potential to subsequently germinate and grow in food. In this paper, two strains belonging to the genus Bacillus (B. clausii DSM 8716 and B. coa...

Over the past decade, Thailand has experienced a rapid increase in its elderly population. Many unfavorable health outcomes among elderly people are associated with nutrition. Nutrition in elderly people is affected by physical, mental, and social fa...

Various types of chemical and physical protocols are used, thermal treatment in particular, to increase the quality of bulk food products (for example, dates or some sort of nuts) and extend shelf life, and combinations of methods are frequently used...

The present research aims to analyze the habits observed in the perception of the general physical health condition of Portuguese food consumers in the COVID-19 pandemic. The investigation is focused on indicators such as weight, physical activity, a...

Premature aging and degradative processes are mainly generated by unhealthy habits and an unbalanced diet. Quality of food and lifestyle are important factors in sano-genesis. Many imbalances and ailments have their origin in the adoption of an unbal...

In the era of technology development, the optimization of production processes, quality control and at the same time increasing production efficiency without wasting food, artificial intelligence is becoming an alternative tool supporting many decisi...

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the ferm...

A balanced diet and regular physical activity are essential for maintaining musculoskeletal health. Key nutrients such as calcium, vitamin D, and protein are especially important for preventing falls and fractures. While the benefits of these nutrien...

The European food sector generates about 250 million ton/year of by-products and waste, of which around 10% is from fruit and vegetable processing, with a heavy environmental burden. The agri-food residues (AFRs) contain a significant fraction of cel...

As food choices are usually processed subconsciously, both situational and food environment cues influence choice. This study developed and tested a mobile app to investigate the association between physical and digital environments on snack choices....

The food consumption of adolescents has changed nowadays, with an increase in ultra-processed food that in general shows higher calories and lower nutrients. Because of this, the objective of this study was to investigate the impacts of a 12-week mul...

According to the World Health Organization, the contamination of crops with aflatoxins poses a significant economic burden, estimated to affect 25% of global food crops. In the event that the contaminated food is processed, aflatoxins enter the gener...

The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose level...

Cold plasma (CP) technology has proven very effective as an alternative tool for food decontamination and shelf-life extension. The impact of CP on food quality is very crucial for its acceptance as an alternative food processing technology. Due to t...

Moderate electric field (MEF) technology is an electro-heating technology that involves the application of electric fields less than 1000 V cm−1, with or without the effect of heat, to induce heating and enhance mass transfer in food processing...

With the modern and accelerated way of life, frying has become an extremely common way of food preparation. In the frying process, hot oil or fat serves as a heat transfer medium. Ideal fat in all frying processes does not exist due to differences in...