A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …

The market demand for new meat and fish products with enhanced physicochemical and
nutritional properties attracted the interest of the food industry and academia to investigate …

Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus developing non-healthy compounds …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Innovative food processing technologies have been widely investigated in food processing
research in recent years. These technologies offer key advantages for advancing the …

Food processing and preservation methods play a vital role in extending shelf life and
ensuring the quality of food for human consumption. Traditional thermal methods, which …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

The tenderization process, which can be influenced by both pre‐and post‐slaughter
interventions, begins immediately after an animal's death and is followed with the disruption …

Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

Thyme (Thymus vulgaris L.) is widely used as a traditional spice in the cooking of goat meat
(mutton) due to its distinctive flavor and the ability to weaken the “goaty flavor”. To …