Market demand for affordable frozen foods has grown due to changes in consumer lifestyle.
The quality of frozen food must be maintained throughout production, storage, transport, and …

Investigating the glass transition temperature (Tg) of fried foods helps comprehend their
physiochemical, and thermal characteristics, which are crucial in controlling their quality …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Microscopic changes that occur in plant food materials during drying significantly influence
the macroscopic properties and quality factors of the dried food materials. It is critical to study …

Freezing is a frequently used way to expand the storage life of foods with high water content.
Under suitable cooling rates, frozen systems attain a condition of maximum freeze …

Milling and subsequent air classification can be exploited for production of functional protein-
enriched fractions from legumes and grains. Fracture behaviour is of large relevance to …

The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions
were developed using glass transition line, freezing curve and maximal-freeze …

Experimental protocols aiming at the characterisation of glass transition often suffer from
ambiguity. The ambition of the present study is to describe the glass transition in a complex …

Stability of foods during processing and storage can be determined from their phase and
state diagrams. In this study, state diagram of broccoli was developed considering freezing …

The purpose of this study was to understand effect of water sorption on the glass transition
temperature (T g) and texture of deep-fried models, namely, bits of deep-fried tempura …