Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

Newer processing technologies like infrared, microwave processing are being harnessed to
optimize the processes to ensure minimum loss of the vital nutrients in processed foods …

The kinetics of peroxidase thermal inactivation, total phenolic content degradation, and
colour (CIE L∗ a∗ b∗) and texture changes were studied in a temperature range of 70–90° …

Chlorophyll is found in almost every green part of plants, ie leaves and stem, within the
chloroplast, the main organelle which contains the highest amount. Chlorophylls have been …

The effects of blanching treatment on peroxidase inactivation, colour and texture of pumpkin
(Cucurbita maxima L.) were studied in the temperature range of 75–95° C. Peroxidase …

The degradation kinetics of both the beta-carotene and visual color of pumpkin puree
(blanched for 2min in 1% NaCl solution) were determined at a temperature range of 60 …