A5101608118- Microbial Inactivation Methods
- Food Drying and Modeling
- Freezing and Crystallization Processes
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Edible Oils Quality and Analysis
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Potato Plant Research
- Spectroscopy and Chemometric Analyses
- Additive Manufacturing and 3D Printing Technologies
- Radiation Effects and Dosimetry
- Food composition and properties
- 3D Printing in Biomedical Research
- Ultrasound and Cavitation Phenomena
- Pesticide Residue Analysis and Safety
- Advanced Chemical Sensor Technologies
- Nanocomposite Films for Food Packaging
- Greenhouse Technology and Climate Control
- Fermentation and Sensory Analysis
- Electrospun Nanofibers in Biomedical Applications
- Magnetic and Electromagnetic Effects
- Food Science and Nutritional Studies
- Date Palm Research Studies
Goethe University Frankfurt
2025
Frankfurt University of Applied Sciences
2025
Jiangnan University
2012-2022
State Key Laboratory of Food Science and Technology
2012-2022
Jiangsu University
2019-2021
The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics strawberry slices were investigated. are single-frequency under 20, 40 kHz (SM-20, SM-40), dual-frequency 20/40 including sequential mode (SeDM) simultaneous (SiDM). dried products rehydration, hardness, color, flavor, total anthocyanins, phenols, vitamin C content, active antioxidant components (DPPH -OH) determined....
Effect of multi-frequency power ultrasound (MFPU) pretreatments on the degree hydrolysis (DH) and mechanism casein during alcalase enzymolysis was investigated. Results showed that MFPU pretreatment in tri-frequency 20/40/60 kHz mode significantly (p < 0.05) improved DH value casein. Variation intrinsic fluorescence spectrum indicated unfolding degradation occurred after pretreatment. Fourier transform infrared spectra α-helix β-sheet content pretreated decreased, while β-turn random coil...
This article presents experimental results and analysis of four drying methods, viz. hot air (AD), air-assisted radio frequency (ARFD), infrared (IRD), microwave-assisted (MAD), on color, microstructure, density, rehydration capacity, texture after stem lettuce slices (Lactuca sativa L.). The time required for these protocols was also compared. These tests were conducted at fixed temperature (60°C) velocity (1 m/s), as well identical sample load (300 g), bed depth (20 mm), the power level...
Drying uniformity, shrinkage, rehydration, and textural properties were measured to evaluate the quality of pulsed spouted microwave–vacuum-dried stem lettuce slices. was carried out in a 5-cm (od) vacuum drying chamber at 7–10 kPa microwave power level 2.4 Wg−1. Pulsed products found be more uniform compared those obtained conventional rotating turntable microwave–vacuum dryer. The mode also resulted dried slices with low discoloration high rehydration capacity as well hardness after...
Abstract Three‐dimensional (3D) food printing is a promising technology that attracted the attention of both academia and industry since it considered as major paradigm shift in fabrication intricate personalized design with choices altering nutritional profile. In this study, 3D (3DP) properties orange leather (OL) were characterized simultaneously comparative assessment was carried out while making from concentrate (OC) by adding varying proportions (15, 20, 25, 30%) wheat starch (WS)....
In this article, the effect of four drying techniques namely hot air (AD), infrared (IRD), air-assisted radio frequency (RFD), and microwave-assisted (MWD) on quality attributes dried peach (Prunus persica) leather (PL) was investigated. Drying tests were conducted at 70°C, velocity 1.0 m/s fixed power level 4 W/g for RFD, IRD, MWD. Moisture distribution, texture, rehydration ratio, color, microstructure PL The results showed that samples by MWD had shortest time (180 min) followed IRD (210...
Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. frying allows physical chemical structural changes at the macro micro levels. One of greatest concerns regarding is high oil content, excessive consumption these has been linked a range metabolic diseases, including heart ailments, obesity, cholesterol, blood pressure. Scope approach: This review paper presents comprehensive up-to-date various innovative processes, such as...
The thawing process is regarded as an essential step before the consumption of frozen foods. This study aimed to evaluate possibility ultrasound red radish and explore characteristics thawing. influence low-frequency (LFU) on efficiency cylinders in air water mediums was investigated. effects different ways thawing, including (AT), (WT), refrigeration (RT), ultrasound-assisted (UWT), microwave (MT) time quality samples studied.The results showed that decreased remarkably assisted by LFU. As...
This study aimed to investigate the regulative effects of low-intensity ultrasound on biomass, protease activity, and peptide content eight Bacillus strains upon casein as substrate. Protease expression types (constitutive inducible) were evaluated among based its hydrolysates media. During ultrasound-assisted fermentation (UAF) with varieties, B. amyloliquefaciens 20029 displayed highest increment in activity (37.33%) (21.63%). Under optimal ultrasonic parameters (frequency 40 kHz, power...
Fixed frequency ultrasound (FFU), cyclic-sweeping (CSFU), and random-sweeping (RSFU) with the identical central were constructed, their effects on enzymatic hydrolysis structural characteristics of rice protein (RP) studied. FFU RSFU enhanced degree (DH) angiotensin-I converting enzyme (ACE) inhibitory activity RP hydrolysate significantly. CSFU increased ACE but had no significant effect DH. The molecular weight distribution results showed that promoted conversion to low peptides (1000–2000...