Food processing plays a crucial role in co** up with the challenges against food security
by reducing wastage and preventing spoilage. The ultrasound technology has …

Sodium chloride (NaCl) confers a unique flavor and quality in meat products, however, due
to growing concerns about the adverse effects of excessive NaCl consumption, how to …

The effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar
protein (MP) and the rheological properties and stability of the emulsion stabilized by …

Meat tenderness is an important quality trait critical to consumer acceptance, and
determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Traditional extraction techniques have lost their optimum performance because of rising
consumer demand and novel technologies. In this regard, several techniques were …

It has been an important research topic and a serious applicable issue to extend storage
time of fruits and vegetables using advanced scientific and effective technology. Among …

As a green, nonthermal, and innovative technology, ultrasonication generates acoustic
cavitation in an aqueous medium, develo** physical forces that affect the starch chemistry …

Food processing and preservation methods play a vital role in extending shelf life and
ensuring the quality of food for human consumption. Traditional thermal methods, which …

Background Phosphate additives are used in many processed foods as stabilisers and
emulsifiers. They are present in up to 65% of processed meat products. However, consumer …