Humans need food processing assuring food safety, quality, and functionality to sustain their
life. The ongoing debates regarding food processing require rational and scientific data …

Ultrasound has the potential to be broadly applied in the field of agricultural food processing
due to advantages such as environmental friendliness, low energy costs, no need for …

The magnetic field is an emerging physical method used for food preservation,
characterized by its high penetrability in food materials. The effect of a static magnetic field …

In addition to excessive use of chemical and physical antiseptics in food, any harmful
microorganisms present in food are potentially the cause of food safety issues and even …

The effects of different intensities of low-frequency alternating magnetic fields (LF-AMF)
modification on gel characteristics, rheology, water distribution, secondary structure and …

This work aimed to investigate the impact of low-frequency (30–300 kHz) alternating
magnetic field (LF-AMF) on enhancing submerged fermentation of Antrodia camphorata (A …

This study was to investigate the protective effect of magnetic field (MF) on frozen dough
processing quality. The texture, microstructure, rheological and physicochemical properties …

The effects of magnetic field-assisted immersion freezing (MF) with different intensities (20,
40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus …

Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively
affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans …

Strawberries are prone to rapid quality deterioration after harvest. Research has confirmed
that a magnetic field can improve fruit quality during postharvest storage. However, how the …