This review presents innovative food processing techniques and their role in promoting
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …

The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

The present article describes the second part of a study investigating the effect of adding
vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread …

Anthocyanin-rich black rice powder was incorporated into bread, and the stability of two
specific anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside, during baking was …

Biopolymers are molecules that are present in nature and they are chain-like molecules
made up of repeating chemical block. The main components of raw materials used to …

In an industrial continuous bread-baking oven, dough/bread is travelling inside the oven
chamber on its top and bottom tracks connected by a U-turn. The temperature profile of …

Advancement in technology and changing lifestyle demand reduction in baking time with
good quality product. One of the ways to reduce the baking time is by introducing rapid …

The application of computational fluid dynamics (CFD) for controlling quality boundaries in
light of temperature and moisture profiling is detailed in this review. For the mapping of …

A mathematical model of coupled heat and mass transfer of a contact baking process is
developed. In the current model formulation, a local evaporation of water is described with a …

To simulate the dynamics of an industrial continuous baking process where dough was
conveyed continuously into the oven chamber as a first-in-first-out system, a three …