The advent of FLASH radiotherapy (FLASH-RT) has brought forth a paradigm shift in cancer treatment, showcasing remarkable normal cell sparing effects with ultra-high dose rates (>40 Gy/s). This review delves into the multifaceted mechanisms underp...
The physicochemical processes that occur during selective transfer in the contact area of a bronze/steel friction pair lubricated with glycerin are experimentally studied by the polarization method to observe how they influence the tribological prope...
The fermentation of acorns and sorghum is an ancient practice among the inhabitants of northeastern Algeria. This study aimed to establish the traditional fermentation processes of acorns and sorghum through a regional survey conducted in Algeria. Ad...
Phosphorus (P) discharge from anthropogenic sources, notably sewage effluent and agricultural runoff, significantly contributes to eutrophication in aquatic environments. Stringent regulations have heightened the need for effective P removal technolo...
This study investigates the impact of sewage sludge-based composts on the quality of sod-podzolic soils (Fluvisols, WRB), which are naturally acidic and low in fertility. A field experiment with eight variants was conducted, applying different doses...
Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cookin...
Combined ultrasound–microwave techniques and pre-enzymatic treatment (hemicellulase and cellulase) enhance essential oil isolation from Citrus reticulata Blanco (tangerine) leaves (CrBL). Subsequently, synergistic effects of modified amorphous...
The safety, shelf life, and quality of fresh cow milk treated using industrial High-Pressure Processing (HPP) treatment at 600 MPa for 10 min was studied to identify the novelty of this non-thermal technology in milk processing. Changes in microbiolo...
Background: Roasting conditions significantly influence the sensory profile of Hubei strip-shaped green tea (HSSGT). Methods: This study examined the effects of roast processing on the sensory attributes, color qualities, physicochemical properties,...
This study investigated the optimal extrusion conditions required to produce an isolated pea protein (IPP)-based meat analog. High-moisture extrusion cooking (HMEC) was performed. The effects of the moisture content (55 and 60%), barrel temperature (...
Hydrodynamic cavitation (HC) is increasingly investigated for juice processing, but changes in pectin methylesterase (PME), polyphenol oxidase (PPO), and peroxidase (POD) activity do not by themselves establish a technological benefit. Several mild o...
Koumiss, a traditional fermented beverage made from mare’s milk, is typically consumed by nomads. Industrialized production of koumiss has been increasingly applied recently due to the increased demand for the beverage and awareness of its pote...
For utilization of whole wheat (WW) in cooked rice products, WW was processed by four different methods (steeping (S_WW), milling (M_WW), enzymatic treatment (E_WW), and passing through a roll mill (1 mm) (R_WW)). Additionally, the physicochemical pr...
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fif...
We investigate the physico-chemical origins that determine the transistor characteristics and stabilities in sol-gel processed zinc tin oxide (ZTO) thin-film transistors (TFTs). ZTO solutions with Sn/(Sn+Zn) molar ratios from 0.3 to 0.6 were synthesi...
The frying process changes can be desirable and undesirable, involving the physicochemical, nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this context, alternative flours emerge as a strategy fo...
This study aimed to evaluate the effects of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) in combination with high-pressure processing (HPP) on the physicochemical properties and volatile compounds of beef sausage durin...
Understanding the intricate relationship between sensory perception and physicochemical properties of cacao-based products is crucial for advancing quality control and driving product innovation. However, effectively integrating these heterogeneous d...
Tenebrio molitor, the first edible insect approved as a novel food in the EU, is a promising candidate for alternative protein sources, implementing circular and sustainable production systems. This study aims to determine the microbiological quality...
Camel milk powder production is an alternative to preserve the perishable milk for later-date consumption. However, the impacts of dehydration processes on bioactive compounds in camel milk are largely unknown. Hence, the present study attempted to c...
25 October 2021
Sanitary landfills are considered one of the main sources of contamination of water resources due to the generation of leachate with a high content of dissolved organic matter (DOM), inorganic material, and toxic elements. This study aimed to determi...
The aquatic environment is a reservoir of many species that have not yet been exploited at a global level and have not been extensively investigated. The aim of the present work was to study the microbial populations, the bacterial communities and ph...
The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of Laminaria japonica were investigated. The...
Asphaltene–resin–paraffin deposits (ARPDs) represent one of the most complex flow assurance challenges in oil production, particularly under late-stage reservoir development conditions characterized by pressure depletion, temperature grad...
Melon peel is recognized as a source of healthy nutrients and oxidant compounds. Being considered a non-edible part with no profit value, large amounts of melon rinds are discharged by fruit industries. Innovative food ingredients with potential heal...
The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal...
Equilibrium thermodynamics answers the question, “by how much?” Nonequilibrium thermodynamics answers the question “how fast?” The physicochemical mechanics approach presented in this article answers both of these questions. I...
Agro-industrial wastewaters are characterized by the presence of multiple organic and inorganic contaminants of environmental concern. The high pollutant load, the large volumes produced, and the seasonal variability makes the treatment of these wast...
The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics....
This work presents, for the first time, the catalytic studies of bimetallic Ag-Ni catalysts in the oxy-steam reforming (OSR) of liquefied natural gas (LNG) to hydrogen generation. The physicochemical properties of monometallic Ni and bimetallic catal...
With the continuous expansion of industrial enterprises, a large amount of high-salt wastewater with complex components is produced. Direct discharge will cause great harm to the ecosystem and waste a large amount of potential salt resources. This pa...
The post-combustion carbon capture process with monoethanolamine/piperazine (MEA/PZ) blends encounters notable modeling and optimization challenges. These arise from strong thermodynamic–kinetic nonlinear coupling, as well as limited availabili...
High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested tha...
In this study, we investigated and compared the oil yield, physicochemical properties, fatty acid composition, nutrient content, and antioxidant ability of Xanthoceras sorbifolia Bunge (X. sorbifolia) kernel oils obtained by cold-pressing (CP), hexan...
The impact of high-pressure processing (HPP) alone and combined with sous-vide cooking (SVCOOK) on the physicochemical and sensory traits of patties from different fat and protein matrices was evaluated. Hydro-gelled and soya emulsions were tested in...
Water quality complaints related to particulate matter and discolored water can be troublesome for water utilities in terms of follow-up investigations and implementation of appropriate actions because particulate matter can enter from a variety of s...
A challenge in the development process for the new products is represented by the stability study and the determination of the shelf-life of the products that will be launched on the market. Often, these important characteristics, for success on the...
Despite being commercially available, solid oxide fuel cell (SOFC) technology requires further study to understand its physicochemical processes for diagnostics, prognostics, and quality assurance purposes. Electrochemical impedance spectroscopy (EIS...
Cocoa fermentation is a critical postharvest process that determines the physicochemical and sensory quality of cocoa beans through complex microbial and biochemical transformations. This study evaluated the effect of selected lactic acid bacteria (L...
As the principal dietary source of lipids, edible oils (notably vegetable oils) exist in crude form predominantly as triacylglycerols (about 95%), with the remainder comprising impurities and diverse minor components. Therefore, the refining processe...
Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla w...
This study aims to maximize the post-harvest quality of Moutan Cortex and reduce energy consumption. Radio frequency vacuum (RFV) technology was used to dehydrate Moutan Cortex in this study to investigate the effects of different drying temperatures...
Meat, as an important source of animal protein, plays a central role in the human diet, and its processing operations critically influence the product quality. As an emerging non-thermal physical technology, ultrasound has demonstrated considerable a...
This article aims to present the results of research on anaerobic digestion (AD) of waste wafers (WF-control) and co-substrate system—waste wafers and cheese (WFC-control), combined with digested sewage sludge. The aim of this study was to asse...
This study revealed the underlying mechanisms involved in the puffing process of dried cassava starch gel by exploring the development of the puffed structure of gel upon sand-frying, chiefly focused on the changes in the multi-scale structure and th...
This study aims to evaluate the effect of adding a chitosan/perlite (Ch/P) carrier to anaerobic digestion (AD) on the efficiency and kinetics of the process, as well as the directional changes in the bacterial microbiome. A carrier with this composit...
Immature rice is a distinctive cereal product widely consumed in Asian countries due to its natural green color, soft texture, unique flavor, and high nutritional value. However, its fragile structure and pigment sensitivity create significant proces...
This work studied the effects of centrifugal block freeze crystallization (CBFC) on physicochemical parameters, total phenolic compound content (TPCC), antioxidant activity (AA), and process parameters applied to fresh murta and arrayan juices. In th...
The impact of centrifugal-filter assisted block freeze crystallization (CFBFC) on the physicochemical parameters, total phenolic content (TPC), total anthocyanin content (TAC), and total flavonoid content (TFC), antioxidant activity (AA) and process...
The dairy industry requires effective non-thermal processing strategies capable of ensuring microbial safety while preserving the nutritional and bioactive quality of milk. This study describes a novel milk decontamination approach based on selective...
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