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Reformulation and characterization of mediterranean ingredients by novel techno...
Ates, Elif Gokçen; Bal, Murad; Karasu, Melis Cetin; Cifte, Neriman Ezgi; Erdem, Furkan; Gul, Muhammed Rasim; Tas, Ozan; Karsli, Gokcem TonyaliThe Mediterranean diet is known for its health benefits, mainly due to its diverse ingredients, such as fruits, vegetables, grains, nuts, legumes, and olive oil. This review examines the reformulation and characterization of these Mediterranean ingredients using several novel food processing and analytical technologies. Reformulation technologies discussed include microwave pasteurization, microwave vacuum dryi...
Recent developments in ultrasound approach for preservation of animal origin foods
Bariya, Akshay Rajendrabhai; Rathod, Nikheel Bhojraj; Patel, Ajay Sureshbhai; Nayak, Jitendra Kumar Bhogilal; Ranveer, Rahul Chudaman; Hashem, AbeerUltrasound is a contemporary non-thermal technology that is currently being extensively evaluated for its potential to preserve highly perishable foods, while also contributing positively to the economy and environment. There has been a rise in the demand for food products that have undergone minimal processing or have been subjected to non-thermal techniques. Livestock-derived food products, such as meat, milk...
Cross-European initial survey on the use of mathematical models in food industry
Djekic, Ilija; Mujčinović, Alen; Nikolić, Aleksandra; Jambrak, Anet Režek; Papademas, Photis; Feyissa, Aberham Hailu; Kansou, KamalMathematical modelling plays an important role in food engineering having various mathematical models tailored for different food topics. However, mathematical models are followed by limited information on their application in food companies. This paper aims to discuss the extent and the conditions surrounding the usage of mathematical models in the context of European food and drinks industry. It investigates ...