From Oleogels to 3D-Printed Fat: The Technologies Reshaping Low-Fat Food
A new review maps protein, carbohydrate, and synthetic fat replacers alongside oleogelation, microencapsulation, and 3D printing as the leading technologies ...
Tag: food processing
Gluten Components Reshape Wheat Flour Dough and Fresh Wet Noodle Quality
Enriching wheat flour with glutenin or whole gluten strengthens the gluten network, reduces free sulfhydryl groups, and enhances fresh wet ...
Processing methods can tame antinutritional factors in millets, review finds
A new review in Discover Food surveys conventional and advanced processing methods, from leaching and thermal denaturation to cold plasma ...
Cold plasma can boost or destroy the nutrients in your food
A new review finds that cold plasma treatment can either enhance or degrade polyphenols, carotenoids, vitamin C, and natural pigments ...
Drug Residues Linger in Cooked Meat and Milk, Review Warns
A new review argues that veterinary drug residues persist through cooking and fermentation, while emerging detection technologies remain too immature ...
Ohmic heating could make dried foods faster, greener and more nutritious
A review in Discover Chemical Engineering examines how ohmic heating used before drying can speed moisture removal, cut energy use ...
Ethiopian Faba Bean Varieties Show Distinct Traits for Food Processing
A study of ten Ethiopian faba bean varieties found significant differences in bulk density, protein, viscosity, and anti-nutritional factors relevant ...
Generalized Model Predicts Rice Bran Pellet Drying as Well as Machine Learning
A generalized Midilli drying model matched or outperformed machine learning benchmarks for predicting moisture removal from rice bran pellets under ...
Rotating Tempering Reshapes Rice Starch Structure in Rice-Type-Dependent Ways
Low-speed rotational thermostatic tempering of intact rice kernels increased structural order in indica, japonica, and waxy starches, but thermal, pasting, ...
Mild Ultrasound Turns Fragile Meat Protein–Polysaccharide Complexes Into Stable Matrices
Researchers found that 5% Lycium barbarum polysaccharide dampened ultrasound to a mild, optimal intensity that improved the colloidal stability of ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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