Article
Food Science & Technology
Karunrat Sakulnarmrat, Wuttichai Sittiwong, Izabela Konczak
Summary: This study encapsulated mangosteen pericarp anthocyanin-rich extract using spray drying with MD20:PEC and MD20:IN combinations, achieving high encapsulation efficiency and anthocyanin content. The encapsulated powders had a crystalline-mixed amorphous structure and demonstrated high thermal stability at temperatures suitable for Lactobacillus bulgaricus.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agronomy
Nipaporn Thammachote, Kanlaya Sripong, Apiradee Uthairatanakij, Natta Laohakunjit, Sontaya Limmatvapirat, Gang Ma, Lancui Zhang, Masaya Kato, Pongphen Jitareerat
Summary: The main problem in the postharvest period of mangosteen is fruit rot caused by Lasiodioplodia theobromae, and silver nanoparticles (AgNPs) were found to be effective in inhibiting fungal infection. In in vitro tests, 270 ppm AgNPs completely inhibited mycelium growth and spore germination in L. theobromae. In in vivo tests, treatment with AgNPs significantly decreased the disease index in mangosteen fruit, while inducing plant defense-related enzyme activities and maintaining fruit quality.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Plant Sciences
Yanfen Niu, Qiang Li, Caixia Tu, Na Li, Lihui Gao, Hua Lin, Zhenyu Wang, Zhihong Zhou, Ling Li
Summary: Hyperuricemia is a well-known risk factor for gout, hypertension, and diabetes, but there are limited drugs available for its treatment. Recent research has focused on discovering new uric acid-lowering agents from plants and foods. This study found that alpha-mangostin, extracted from the pericarp of mangosteen, effectively lowered urate levels and promoted uric acid excretion in hyperuricemic animals. The mechanism of action was found to be related to the decrease in GLUT9 protein levels in the kidneys. Alpha-mangostin shows potential as a new anti-hyperuricemic agent.
JOURNAL OF NATURAL PRODUCTS
(2023)
Article
Food Science & Technology
Xiaofang Li, Haoze Chen, Yan Jia, Jinming Peng, Chunmei Li
Summary: In this study, an efficient method for enriching polyphenols from mangosteen pericarp (MPPs) was developed, and its inhibitory effects on starch digestion were evaluated. The results showed that MPPs had inhibitory activity on alpha-amylase and could reduce blood glucose peak and glucose response AUC.
Article
Food Science & Technology
Sha Xie, Yunqi Liu, Huawei Chen, Zhenwen Zhang, Maosheng Ge
Summary: In warm climates, red wine grape Yan73 experiences substantial anthocyanin degradation at late ripening stages, especially with non-methylated anthocyanins degrading faster. Despite an increase in protocatechuic acid concentration during late ripening, there is also an upregulation in anthocyanin synthesis capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Konstantina Tsikrika, M. Adilia Lemos, Boon-Seang Chu, David H. Bremner, Graham Hungerford
Summary: This study investigated the inactivation of polyphenol oxidase (PPO) using high-frequency and low-frequency ultrasound. The high-frequency treatment followed the Weibull model, while the low-frequency treatment followed first-order kinetics. Time-resolved spectroscopy was used to study the structural changes of PPO, which were found to be consistent with the activity behavior upon sonication.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Yanqiao Zhao, Khanh Tran, Margaret Brennan, Charles Brennan
Summary: The study found that the extraction of polyphenols was most effective in the Pomace of Pinot Noir grapes, while Merlot grape pomace had the highest anthocyanin extraction efficiency. These results are significant for utilizing grape pomace or its polyphenol and anthocyanin components as a natural and inexpensive source of antioxidants.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Xuexia Su, Cuihua Bai, Xianghe Wang, Huilin Liu, Yongcong Zhu, Leping Wei, Zixiao Cui, Lixian Yao
Summary: Fruit color plays a crucial role in consumers' preference. The study found that spraying mineral nutrient salts, such as K2SO4, can improve the coloration of litchi fruit by regulating pigment composition. Cyanidin-3-glucoside was identified as a reliable indicator for fruit color preference. These findings highlight the importance of mineral salt spray in improving fruit pigmentation and enhancing its popularity.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Engineering, Chemical
Natalia Teribia, Carolien Buve, Daniel Bonerz, Julian Aschoff, Marc Hendrickx, Ann Van Loey
Summary: The study showed that hot break process during puree making may cause some degree of anthocyanin degradation, while refrigeration before pasteurization did not have a significant positive impact on the color and anthocyanin stability of the puree. Pasteurization completely inactivated PPO, leading to reduction in anthocyanins and vitamin C.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Oscar Y. Barron-Garcia, Bibiana Nava-Alvarez, Marcela Gaytan-Martinez, Eva Gonzalez-Jasso, Eduardo Morales-Sanchez
Summary: This study investigated the effects of ohmic heating blanching (OHB) at different temperatures (67-90°C) on the inactivation of polyphenol oxidase (PPO), color, and texture in Agaricus bisporus mushrooms. Results showed that OHB was able to inactivate PPO more quickly and with less impact on the color and texture of the mushrooms compared to conventional blanching. The OHB process also had a lower energy activation value.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Review
Acoustics
Kaavya Rathnakumar, Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Anto Pradeep Raja Charles, Pratishtha Verma, Sarvesh Rustagi, Sweety Bharti, Anjineyulu Kothakota, Shahida Anusha Siddiqui, Jose Manuel Lorenzo, R. Pandiselvam
Summary: Ultrasound processing is widely used in the food sector for various applications. It can effectively inactivate enzymes, such as alkaline phosphatase, lactoperoxidase, and gamma-glutamyl transpeptidase, in dairy products, as well as enzymes in fruits and vegetables. This manuscript discusses the recent advances in enzyme inactivation by ultrasound and its effects on enzyme kinetics.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Shanshan Dong, Liumin Fan, Yunfang Ma, Juan Du, Qisen Xiang
Summary: In this study, it was found that DBD plasma treatment induced significant decrease in PPO activity, disruption of its tertiary structure, unfolding and alteration of its secondary structure, as well as oxidative degradation and carbonylation. These structural changes caused by DBD plasma were responsible for the loss of enzymatic activity of PPO.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Junping Liu, Jiayan Zhang, Tao Liao, Lei Zhou, Liqiang Zou, Yafei Liu, Li Zhang, Wei Liu
Summary: The study found that PPO in kudzu exhibited higher thermostability in food systems, with different food constituents varying in their effects on PPO. Among them, pectin showed the most significant protective effect against thermal inactivation.
Article
Green & Sustainable Science & Technology
Asma Nasrullah, Amir Sada Khan, A. H. Bhat, Israf Ud Din, Abrar Inayat, Nawshad Muhammad, Esraa M. Bakhsh, Sher Bahadar Khan
Summary: The study investigates the effects of short time ball milling on activated carbon synthesized from mangosteen peels waste, and its adsorption capability for methylene blue dye. Results showed that ball milling decreases particle size of activated carbon, increases adsorption efficiency, and is influenced by pH, contact time, and temperature.
Article
Food Science & Technology
Sitesh Kumar, Sunil Pipliya, Prem Prakash Srivastav
Summary: This study examined the effect of thermal and cold plasma treatment on the inactivation of poly-phenol oxidase (PPO) and peroxidase (POD) in kiwifruit juice. The results showed that cold plasma treatment was more effective in retaining the biochemical attributes of the juice.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Biotechnology & Applied Microbiology
Nor Shariffa Yussof, Tan Chin Ping, Tan Tai Boon, Uthumporn Utra, Muhammad Ezzudin Ramli
Summary: The influence of soy lecithin, sodium caseinate, and their mixture on the physicochemical properties, stability, and bioaccessibility of lycopene nanodispersion were investigated. The results showed that nanodispersion stabilized with soy lecithin had the highest physical stability and the smallest particle size, while nanodispersion stabilized with sodium caseinate had the lowest physical stability. The combination of soy lecithin and sodium caseinate resulted in a physically stable nanodispersion with high lycopene concentration.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Agronomy
Maimunah Mohd Ali, Norhashila Hashim, Samsuzana Abd Aziz, Ola Lasekan
Summary: This study used thermal imaging and deep learning methods to determine the quality of pineapples. A multimodal data fusion framework was developed to extract features from thermal images, and three different deep learning architectures were used to classify the pineapple varieties. The fusion of multimodal data and powerful convolutional neural networks significantly improved the accuracy and performance of fruit recognition.
Article
Food Science & Technology
Danjie Wu, Le Zhang, Yan Zhang, Jiachen Shi, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu
Summary: Using lipidomics, the researchers analyzed and compared the lipid patterns of human milk (HM) and infant formulas (IFs) and found significant differences in the lipid compositions. HM was rich in unsaturated and long-chain fatty acids, while IFs mainly consisted of saturated and medium-chain fatty acids. The glycerophospholipid metabolism pathway was found to be the most significant. These findings provide valuable insights for the development of Chinese infant formulas.
Article
Chemistry, Applied
Wanjun Han, Xiuhang Chai, Farah Zaaboul, Yanwen Sun, Chin-Ping Tan, Yuanfa Liu
Summary: The effect of different types of monoglycerides combined with palm kernel stearin and beeswax on the properties of aerated emulsions was studied. The results showed that the stability of crystals and the rate of crystallization were influenced by the monoglycerides. The emulsions with these monoglycerides exhibited a higher fraction of crystals adsorbed at the oil/water interface, leading to a higher degree of partial coalescence and stable aerated networks.
Article
Chemistry, Applied
Qing Gao, Yanan Sun, Ruolan He, Jiabao Zheng, Bin Zhang, Chin Ping Tan, Xiong Fu, Qiang Huang
Summary: In this study, starch-cinnamaldehyde complexes were prepared using wet and dry methods to regulate their formation ability, release behavior, and antibacterial activities. The wet method showed higher encapsulation efficiency and antibacterial effect compared to the dry method.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Multidisciplinary
Danjie Wu, Le Zhang, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu
Summary: This study investigated the lipid profiles of breast milk at different lactation stages using comparative lipidomic analyses. Significant differences in lipid composition were found between colostrum and later lactations. Colostrum was characterized by high molecular weight triacylglycerols and specific lipid species. Differential lipid species were identified as markers for distinguishing adjacent lactations. These findings deepen our understanding of human milk lipid profiles and their dynamic changes, and contribute to the development of infant formulas suitable for Chinese babies of different age groups.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Yu Zhang, Jiachen Shi, Chinping Tan, Yuanfa Liu, Yong-Jiang Xu
Summary: Oil, as one of the three nutritious elements, has attracted increasing attention in the field of oil science and technology with the application of omics techniques. Oilomics, an important branch of foodomics, has been widely used in various aspects of oil science and technology. However, there is a lack of systematic reviews on the application of oilomics. This paper aims to critically review the advantages and value of oilomics technology compared to traditional techniques in various aspects of oil science and technology, and to provide a comprehensive overview of the current state, future challenges, and trends in oilomics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Uraiwun Phuangjit, Utai Klinkesorn, Chin Ping Tan, Wattinee Katekhong
Summary: This study investigated the effects of different extraction methods (UAE, MAE, and FTAE) on the yield, functionality, and antioxidant activities of silkworm protein. UAE and MAE processes improved protein yield and functionality, while FTAE only enhanced functional properties. All samples showed changes in protein structure, and MAE negatively affected antioxidant activities.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Jiahe Zhao, Yuanyuan Liu, Cai Shen, Oi-Ming Lai, Chin-Ping Tan, Ling-Zhi Cheong
Summary: This study aimed to design and prepare powdered-solid lipid nanoparticles (SLNs) with high algae oil load to improve storage stability and in-vitro digestibility. The results showed that palmitic acid had a significant effect on the storage stability and in-vitro digestibility of the powdered SLNs.
Article
Multidisciplinary Sciences
Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho
Summary: This study aimed to improve the stability of betacyanins in red dragon fruit drink by optimizing fermentation and adding citric acid. The results showed that the hydrocolloid mixture of xanthan gum and carboxymethyl cellulose significantly increased the viscosity and Brix degrees of the samples, while citric acid reduced the pH. The fermented red dragon fruit drink with betacyanins stabilized by the 3E formulation can be produced as an independent functional drink or used as a stable, functional ingredient (natural colorant) in the food industry.
Article
Engineering, Chemical
Sela Kong, Tongor Keang, Monyneath Bunthan, Manit Say, Yukleav Nat, Chin Ping Tan, Reasmey Tan
Summary: This study used a hydraulic cold-pressed extraction (HCPE) technique to extract Sacha inchi oil (SIO), aiming to improve oil yield while preserving its nutritional integrity. The results showed that both pressure and pressing time significantly influenced SIO yields and physicochemical properties.
Article
Agriculture, Multidisciplinary
Danjie Wu, Le Zhang, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu
Summary: In this study, comparative lipidomic analyses were used to investigate the lipid profiles of breast milk at different lactation stages. Results showed significant differences between colostrum and the remaining lactations, with colostrum having the most abundant lipid species. Specific lipid species responsible for distinguishing adjacent lactations were also identified. These findings contribute to a deeper understanding of human milk lipid composition and its dynamic changes, and can inform the development of infant formulas suitable for Chinese babies in diverse age groups.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Xiang-Ze Jia, Qing-Bo Yao, Bin Zhang, Chin-Ping Tan, Xin-An Zeng, Yan-Yan Huang, Qiang Huang, Miguel Cerqueira
Summary: Novel hierarchical metal-organic framework/chitosan aerogel composites were developed for oil bleaching. MOF-aerogel-2 showed efficient removal of carotenoids in oil and exhibited similar performance to commercial activated clay with good reusability.
Article
Chemistry, Applied
Wanjun Han, Xiuhang Chai, Farah Zaaboul, Yanwen Sun, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the impact of different chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs) on protein interactions and the surface and interfacial properties of low-fat aerated emulsions. The results show that samples with longer chain lengths have larger particle sizes, higher zeta-potential, and rougher surfaces. Under increased pressure, these samples form less viscoelastic structures. The M-7D sample exhibits stronger interaction with the protein, resulting in an unstable interfacial membrane.
Review
Food Science & Technology
O. Lasekan, N. Hashim, A. Lasekan
Summary: The quality of dehydrated fruit products is influenced by drying techniques, as different techniques have varying effects on the volatile constituents. Drying processes result in the loss of certain compounds and the production of new ones.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2022)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
