Food Technology and Processing Innovations

Dr. Kamble Sonali Ravindra

Zenodo (CERN European Organization for Nuclear Research)

Food processing

The improvement of food security, safety, nutrition, health, economics, and sustainability has been greatly aided by food processing. Technologies like canning, thermal processing, and refrigeration...

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2026Scientific literatureDOI

Applications of Surface Engineering Techniques in the Food Industry

Balasubramani Kuppusamy, Subash Palanisamy, Surendhar Chinnusamy +2

Food engineering

Coating, surface modification, and nanotechnology are some of the surface engineering techniques discussed in this chapter as potential ways to enhance the characteristics of processing equipment,...

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Research Library

Food Technology and Processing Innovations

Applications of Surface Engineering Techniques in the Food Industry

Application of Nanotechnology in the Food Industry

Land to brand innovation in food processing using digital technologies

Introduction to food preservation and processing

Future-Oriented Food Engineer: Construction of an Integrated Education Model of Science, Industry, and Education Driven by New Engineering Disciplines

Engineering perspectives in equipment design and facility layout for enhanced food safety and shelf-life extension

Nanotechnology in food preservation

Packaging innovations for food preservation

Microwave pulsed vacuum drying (MPVD) revolutionizes wolfberry processing: synergistic effects on drying efficiency, microstructure, nutrient preservation and metabolomics.

Microbiota of foods: a comprehensive review of diversity and potential implications.

Hydrogen bond network-driven sustained-release antibacterial films of cinnamaldehyde microcapsules for the preservation of dried tofu.

Beyond the ban: Bacterial microbiota analysis of Hermetia illucens larvae meat-fed in the context of EU regulation.

Conducting porphyrin-based multivariate impedance platform for hexanal detection in lipid-rich foods.

Rapid quality detection in colored potatoes during alternating cold and ambient storage: Utilizing absorption and scattering properties.

Application of SPI incorporated with OSA rice starch ester composite film on the preservation of chilled beef.

Sustainable starch-based cryogels enriched with phenolic compounds extracted from cashew apple bagasse by subcritical water for active food packaging applications.

A collaborative strategy of multi-technology integration for mycotoxin risk assessment and early warning in edible and medicinal plants.

Development of biodegradable chitosan-based packaging films incorporated with jackfruit sawdust liquid smoke for extending the shelf life of Yellowfin tuna.

Investigating the Readability and Quality of AI Systems to Trending Questions About Food Poisoning.

Inhibition and metabolic toxicity regulation of niacin on Staphylococcus aureus and its application in meat product preservation.

Assessment of the Microbiological Quality of Raw Milk Sold Through Vending Machines at the Farm Level in Switzerland.

Emerging Antimicrobial Resistance in Klebsiella pneumoniae: A Molecular and Antibiogram Insight From the Beef Value Chain in Bangladesh.

AI-Integrated Portable VIS-NIR Spectroscopy for On-Site Authenticity Evaluation and Quality Grading of Mutton-Veal Minced Meat.

Static magnetic field assists corn germination: Changes in nutritional composition and improvement of functional properties.

Enhancing fresh beef colour stability via low-voltage electrostatic field-assisted supercooling storage: A mechanistic study.

Determination of 125 pesticide residues in chili using a rapid multiplug filtration cleanup method with UHPLC-Q-TOF/MS.

Application of Bioactive Packaging Materials in Food Preservation: Technological Innovations and Engineering Approaches

Development and validation of an LC-HRMS method for the screening and the quantification of 45 biocidal active substances in fortified chicken muscle and their monitoring in commercial samples.

A Review of Emerging Technologies in Agricultural Post-Harvest Processing and Quality Retention

Enrichment of Wheat-Chia Bread with Hemp, and Buckwheat Flours and Cistus incanus L. Infusion: Impact on Chemical Composition, Polyphenols, Fatty Acids, Amino Acids, and Consumer Acceptance.

The Role of Problem Based Learning in Food Safety Education

Palatability changes during attenuation of flavor neophobia assessed with licking microstructure and taste reactivity.

Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits.

Next‐generation nutrition: A review of technological advances and nutritional aspects of <scp>3D</scp> food printing

Artificial Intelligence in the Food Industry

Nanotechnology in active food packaging

Barley Beyond Soup: A Grain Guide

AI-Assisted Smart Food Packaging: Current Technologies, Challenges, and Future Opportunities

Nanotechnology In Food Preservation

Integrated Food and Bioprocess Engineering

Reviewing the transition from industry 1.0 to industry 5.0 in the food processing industry

Application of Nondestructive Technologies in Food Preservation and Quality Control: A Bibliometric Analysis of Research Trends and Emerging Technologies

Non-Thermal Processing Technologies in Food Industries

Rapid and non-targeted screening of multiple antibiotic fermentation residues in single-cell protein feed using HS-GC-IMS and chemometrics.

Plasticizers and bisphenols in blood from Sicilian women: Associations with food-contact behaviors in a human biomonitoring study.

Optimizing secondary pasteurization induced gel defects of ambient-temperature-storage yogurt: Synergistic effects of low-methoxyl pectin and diffusing/focusing ultrasound.

A Pilot Study on the Prevalence and Characterization of Multidrug-Resistant Gram-Negative Bacteria in Chicken and Pork Meat Around Kathmandu District, Nepal.

Reduction of Matrix Effects in Liquid Chromatography-Tandem Mass Spectrometry by a Dilution Approach for the Analysis of 245 Pesticide Residues in Selected Vegetables.

Calcium propionate in tortillas - a likely cause of a large outbreak of acute gastrointestinal illness, Finland, 2023.