Search Results - "Journal of food engineering"

Gelatin-based composite films and their application in food packaging: A review by Luo, Qingying, Hossen, Md Alomgir, Zeng, Yuanbo, Dai, Jianwu, Li, Suqing, Qin, Wen, Liu, Yaowen

“…Gelatin is an important biopolymer that is extracted from collagen and is extensively used in the food industry because of its excellent functional properties…”
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Applicability of protein and fiber-rich food materials in extrusion-based 3D printing by Lille, Martina, Nurmela, Asta, Nordlund, Emilia, Metsä-Kortelainen, Sini, Sozer, Nesli

“…In this study, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a…”
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Impact of rheological properties of mashed potatoes on 3D printing by Liu, Zhenbin, Zhang, Min, Bhandari, Bhesh, Yang, Chaohui

“…Rheological properties of the mashed potatoes (MP) with addition of potato starch (PS) and their 3D printing behavior were investigated. Both flow ramp and…”
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Investigation on fish surimi gel as promising food material for 3D printing by Wang, Lin, Zhang, Min, Bhandari, Bhesh, Yang, Chaohui

“…This paper presents the development of a new 3D printing food constructs based on fish surimi gel system. This study investigated the influence of NaCl…”
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Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation by Schreuders, Floor K.G., Dekkers, Birgit L., Bodnár, Igor, Erni, Philipp, Boom, Remko M., van der Goot, Atze Jan

“…Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating. Results…”
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3d printing technologies applied for food design: Status and prospects by Godoi, Fernanda C., Prakash, Sangeeta, Bhandari, Bhesh R.

“…The use of 3-Dimensional (3D) printing, also known as additive manufacturing (AM), technology in food sector has a great potential to fabricate 3D constructs…”
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On line detection of defective apples using computer vision system combined with deep learning methods by Fan, Shuxiang, Li, Jiangbo, Zhang, Yunhe, Tian, Xi, Wang, Qingyan, He, Xin, Zhang, Chi, Huang, Wenqian

“…A deep-learning architecture based on Convolutional Neural Networks (CNN) and a cost-effective computer vision module were used to detect defective apples on a…”
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Extrusion-based food printing for digitalized food design and nutrition control by Sun, Jie, Zhou, Weibiao, Yan, Liangkun, Huang, Dejian, Lin, Lien-ya

“…Differentiated from food extrusion cooking, extrusion-based food printing is a digitally-controlled extrusion process to build up complex 3D food products…”
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Structuring the meat analogue by using plant-based derived composites by Yuliarti, Oni, Kiat Kovis, Tay Jun, Yi, Ng Jun

“…This study investigated different plant-based composites to develop plant-based meat alternatives that have unique texture profiles using an innovative process…”
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Techniques for extraction of bioactive compounds from plant materials: A review by Azmir, J., Zaidul, I.S.M., Rahman, M.M., Sharif, K.M., Mohamed, A., Sahena, F., Jahurul, M.H.A., Ghafoor, K., Norulaini, N.A.N., Omar, A.K.M.

“…► Bioactive compounds of plant materials. ► Necessity of proper extraction methods for extracting bioactive compounds from plants for further processing. ►…”
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Quantitative detection of apple watercore and soluble solids content by near infrared transmittance spectroscopy by Guo, Zhiming, Wang, MingMing, Agyekum, Akwasi Akomeah, Wu, Jingzhu, Chen, Quansheng, Zuo, Min, El-Seedi, Hesham R., Tao, Feifei, Shi, Jiyong, Ouyang, Qin, Zou, Xiaobo

“…Near-infrared (NIR) spectroscopy as an emerging analytical technique was used for the first time to quantitatively detect the watercore degree and soluble…”
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Electronic noses for food quality: A review by Loutfi, Amy, Coradeschi, Silvia, Mani, Ganesh Kumar, Shankar, Prabakaran, Rayappan, John Bosco Balaguru

“…•A review of the most recent work in electronic noses used in the food industry.•Focus is placed on the applications within food quality monitoring especially…”
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Food quality 4.0: From traditional approaches to digitalized automated analysis by Hassoun, Abdo, Jagtap, Sandeep, Garcia-Garcia, Guillermo, Trollman, Hana, Pateiro, Mirian, Lorenzo, José M., Trif, Monica, Rusu, Alexandru Vasile, Aadil, Rana Muhammad, Šimat, Vida, Cropotova, Janna, Câmara, José S.

“…Food quality has recently received considerable attention from governments, researchers, and consumers due to the increasing demand for healthier and more…”
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Cold plasma in food processing: Design, mechanisms, and application by Laroque, Denise Adamoli, Seó, Sandra Tiemi, Valencia, Germán Ayala, Laurindo, João Borges, Carciofi, Bruno Augusto Mattar

“…Cold plasma (CP) is an emerging technology for food processing at low temperatures and short time. CP parameters voltage, frequency, treatment time, electrodes…”
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Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors by Chen, Huan, Xie, Fengwei, Chen, Ling, Zheng, Bo

“…In this study, the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D…”
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Application of 3D printing for customized food. A case on the development of a fruit-based snack for children by Derossi, A., Caporizzi, R., Azzollini, D., Severini, C.

“…3D Food printing is an emerging technology able to manufacture food with desired shapes and structure. We investigated the effect of two printing variables,…”
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Effects of drying and grinding in production of fruit and vegetable powders: A review by Karam, Marie Céleste, Petit, Jeremy, Zimmer, David, Baudelaire Djantou, Elie, Scher, Joël

“…In recent years, fruits and vegetables have received considerable attention, as these materials have been reported to contain a wide array of phytochemicals,…”
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Effect of 3D printing on the structure and textural properties of processed cheese by Le Tohic, Camille, O'Sullivan, Jonathan J., Drapala, Kamil P., Chartrin, Valentin, Chan, Tony, Morrison, Alan P., Kerry, Joseph P., Kelly, Alan L.

“…Three-dimensional (3D) printing is a process whereby complex three-dimensional objects are generated. In this study, 3D printing was investigated for food…”
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Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing by Chen, Jingwang, Mu, Taihua, Goffin, Dorothée, Blecker, Christophe, Richard, Gaëtan, Richel, Aurore, Haubruge, Eric

“…Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were…”
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Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review by Di Rosa, Ambra Rita, Leone, Francesco, Cheli, Federica, Chiofalo, Vincenzo

“…Electronic nose, electronic tongue and computer vision systems, designed to artificially perceive flavour and appearance, have been increasingly used in the…”
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