The processing of insects is paramount to deliver safe and high quality raw materials,
ingredients and products for large-scale food and feed applications. Depending upon the …

Thermal processes can be very damaging to the nutritional and sensory quality of foods.
Non-thermal technologies have been applied to reduce the impact of heat on food, reducing …

Drying is an important and influential process to prolong the shelf‐life of food in the food
industry. Recent studies have shown that cold plasma (CP) as an emerging drying …

Background As electromagnetic waves of particular bands, energy-carrying infrared
radiation, microwave, and radio frequency transfer heat, which affects biological functions …

Background The macromolecules in the food system such as starch, protein and lipid are
essential components and major sources of calories in the human diet. Thermal treatment is …

Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the
human body and prevent the cell from disease-causing free radicals. Therefore, there is a …

Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal
to some consumers. Currently, the most effective treatment is to avoid ingesting TM …

The effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave
(MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and …

The effects of pretreatments using plasma functionalized water (PW), osmodehydration
(OD), and combined plasma functionalized water and osmodehydration (PO) on the drying …

A circular economy promotes a world-friendly style of economic development, and the main
aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic …