nowadays, consumers demand safe and minimally processed foodstuffs without additives and with extended shelf life. as high-pressure processing is used increasingly for the treatment of packed products, different packagings has been investigated with respect to their structural behaviour and stability under high-pressure processing. various defects may ocuure due to high pressure processing such...

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4...

The food industry, academia, technologists, and consumers have become more interested in using faba bean seeds the formulation of new products because their nutritional content, accessibility, low costs, environmental advantages, beneficial impacts on health. In this review, a systematic up-to-date report seeds’ antinutrients bioactive processing techniques is comprehensively presented. chemica...

phenolic resins have been widely used for selective high technology applications due to their excellent ablative properties, structural integrity and thermal stability that make them appropriate for thermal insulation materials, wood products industry, coatings, moulding compounds and composite materials. polymer layered silicate nanocomposites based on montmorillonite (mmt) have attracted a gr...

The objective of this research consisted of developing the two following thermal food processing software: “F-CALC” is software developed to carry out thermal process calculations based on the wellknown Ball's formula method, and “OPT-PROx” is software for thermal food processing optimization based on variable retort temperature processing and global optimization technique. Time-temperature dat...

Thermal and non-thermal technologies are both used in the processing and preservation of foods. Recently, awareness about good nutrition coupled with the increasing demand for fresher tasting food have paved theway for new food processing technologies.These include thermalprocessingmethods such asmicrowave (MW), radiofrequency (RF), infrared (IR) heating, pressure-assisted thermal sterilization...

Black garlic is a processed food product obtained by subjecting whole raw garlic to thermal processing that causes chemical reactions, such as the Maillard reaction, which change the composition of the garlic. In this paper, we report a nuclear magnetic resonance (NMR)-based comprehensive analysis of raw garlic and black garlic extracts to determine the compositional changes resulting from ther...

The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phe...