Food preservation involves different food processing steps to maintain food quality at a
desired level so that maximum benefits and nutrition values can be achieved. Food …

The rapid development of additive manufacturing and advances in shape memory materials
have fueled the progress of four-dimensional (4D) printing. With the right external stimulus …

Drying is an ancient process used to preserve foods. Conventional drying (hot air) offers
dehydrated products that can have an extended life of a year. Unfortunately, the quality of a …

The aim of this work was to evaluate the influence of glycerol and corn oil on
physicochemical properties of polysaccharide-based films. The polysaccharides used were …

Phase Transitions in Foods, Second Edition, assembles the most recent research and
theories on the topic, describing the phase and state transitions that affect technological …

Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most
natural and fabricated food ingredients and products. Many of the new concepts and …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Stickiness is a major reason that limits the spray drying of various sugar-rich food products.
Higher hygrmopicity of amorphous powder, increase in solubility of sugars with temperature …

Chitosan–nanocellulose biocomposites were prepared from chitosan having molecular
weight of 600–800 kDa, nanocellulose with 20–50 nm diameters and various levels of 30 …

Dry products obtained from most of the common drying processes are predominantly in a
glassy amorphous form. The mobility of the solid matrix in this state is highly limited. For the …