Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications. [PDF]
Foods, 2022 The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the ...
Mu R, Bu N, Pang J, Wang L, Zhang Y.
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Solanum lycopersicum, a Model Plant for the Studies in Developmental Biology, Stress Biology and Food Science. [PDF]
Foods, 2022 Fruits, vegetables and other plant-derived foods contribute important ingredients for human diets, and are thus favored by consumers worldwide. Among these horticultural crops, tomato belongs to the Solanaceae family, ranks only secondary to potato (S ...
Liu W +7 more
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(Bio)nanotechnology in Food Science-Food Packaging. [PDF]
Nanomaterials (Basel), 2021 Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging.
Primožič M, Knez Ž, Leitgeb M.
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The Versatility of Antioxidant Assays in Food Science and Safety-Chemistry, Applications, Strengths, and Limitations. [PDF]
Antioxidants (Basel), 2020 Currently, there is a growing interest in screening and quantifying antioxidants from biological samples in the quest for natural and effective antioxidants to combat free radical-related pathological complications. Antioxidant assays play a crucial role
Bibi Sadeer N +4 more
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Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives. [PDF]
Nanomicro Lett, 2020 Different nanotechnologies and nanomaterials with their efficient applications in functional food development are summarized. Nanotechnologies boosted the food, medicine, and biotechnology sector through enhanced food bioavailability, food processing ...
Nile SH +5 more
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Emerging applications of metabolomics in food science and future trends. [PDF]
Food Chem X, 2022 Wu W +6 more
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Use of Nanomaterials in Food Science [PDF]
Biogenic Nano-Particles and their Use in Agro-ecosystems, 2020 The current global population is nearly 6 billion; due to this rapid population growth, there is a need to produce food in a more efficient, safe, and sustainable way, and it should be safe from the adverse effects of pathogenic organisms.
Ameta S +4 more
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Application of Ultrasound in Food Science and Technology: A Perspective. [PDF]
Foods, 2018 Ultrasound is composed of mechanical sound waves that originate from molecular movements that oscillate in a propagation medium. The waves have a very high frequency, equal to approximately 20 kHz, are divided into two categories (i.e., low-intensity and
Gallo M, Ferrara L, Naviglio D.
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Culinary fluid mechanics and other currents in food science [PDF]
Reviews of Modern Physics, 2022 Innovations in fluid mechanics are leading to better food since ancient history, while creativity in cooking inspires applied and fundamental science. Here, we review how recent advances in hydrodynamics are changing food science, and we highlight how ...
A. Mathijssen +3 more
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