A number of recent outbreaks related to pathogens in low‐moisture foods have created
urgency for studies to understand the possible causes and identify potential treatments to …

This article discusses the possibilities to study relevant quality aspects of food, such as color,
nutrient content, and safety, in a quantitative way via mathematical models. These quality …

The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

Magnetic freezing is nowadays established as a commercial reality mainly oriented towards
the food market. According to advertisements, magnetic freezing is able to generate tiny ice …

Supercooling can preserve food in its original fresh state below its ice point temperature
without freezing. However, the supercooled state is unstable in thermodynamics, state …

The objective of the study was to obtain a new biodegradable graft polymer by performing
two chemical processes: first, a transesterification reaction between carboxylic acid's salt …

Many food materials exist in a disordered amorphous solid state due to processing.
Therefore, understanding the concept of amorphous state, its important phase transition (ie …

In the 1950s the concept of water activity was proposed for determining food stability. This
concept is now being used although it has some limitations. Indeed, these limitations mean …

The aim of this study was to determine the changes in freezing-induced egg yolk gelation
behaviour and mechanism. The rheological properties, particle size, moisture distribution …