A5081024890- Food composition and properties
- Spectroscopy and Chemometric Analyses
- Meat and Animal Product Quality
- Proteins in Food Systems
- Edible Oils Quality and Analysis
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Date Palm Research Studies
- Food Drying and Modeling
- Polysaccharides Composition and Applications
- Microbial Inactivation Methods
- Identification and Quantification in Food
- Potato Plant Research
- Phytase and its Applications
- Insect Pheromone Research and Control
- Seed and Plant Biochemistry
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Food Chemistry and Fat Analysis
- Food Supply Chain Traceability
- GABA and Rice Research
- Cassava research and cyanide
- Freezing and Crystallization Processes
- Nuts composition and effects
University of Kentucky
2016-2025
Kansas State University
2015-2023
McGill University
2008-2017
Alexandria University
2017
University of Tehran
2017
American Society of Agricultural and Biological Engineers
2017
Memorial University of Newfoundland
2015
Ladoke Akintola University of Technology
2003-2012
Continuous high-solid pretreatment of lignocellulosic biomass using natural deep eutectic solvent mediated extrusion.
Abstract This study was conducted to evaluate the effect of different pretreatment methods (blanching, microwave, and pulsed electric field [PEF]) on drying rehydration behavior okra. Drying rates were significantly (P < 0.05) influenced by pretreatments. The control samples had lowest coefficient diffusivity while pretreated with PEF at maximum energy input (4 kV/cm, 500 nF) highest coefficient. A simple exponential model used for describing okra gave moisture values ranging between 4.56 ×...
Millet is a small-seeded cereal crop with big potential. There are many different cultivars of proso millet (
Reaction to food allergens is on the increase and so attending cost consumers, industry, society at large. According FDA, “big-eight” found in foods include wheat (gluten), peanuts, egg, shellfish, milk, tree nuts, fish, soybeans. Sesame was added list 2023, making target allergen nine instead of eight. These allergenic are major ingredients many products that can cause severe reactions those allergic them if a dose elicit reaction. Defining level contamination sensitivity work progress. The...
Food aid commodities are essential food items in global programming. Some primarily made from an extrusion of corn and soybeans. However, there concerns about the genetically modified organisms (GMOs) some these grains. Hence, is a need for alternatives to grains, like sorghum, which not GMO. It critical ensure that products this new ingredient meet quality requirements, hence profile them. An expanded formulation sorghum-soy blend (SSB), obtained cooking, was ground using hammer mill...
There is a pressing need to produce novel food ingredients from sustainable sources support growing population. Filamentous fungi can be readily cultivated low-cost agricultural byproducts functional proteins for biomanufacturing of structured products. However, there lack scientific knowledge on the gelling characteristics fungal or their potential in additive biomanufacturing. Therefore, this study investigated feasibility utilizing protein extracts and flours Aspergillus awamori,...
In order to discourage the use of chemicals in raisin processing, effect microwave and pulsed electric field (PEF) pretreatments on drying rate other quality parameters like color, total soluble solids, bulk density, appearance, market were compared with that chemically pretreated raisins dried at 65°C. The untreated samples had a statistically significant difference (P < 0.05). was highest when others. results showed PEF microwave-treated significantly high Total Soluble Solids (TSS), along...
Imaging technique or computer vision (CV) technology has received huge attention as a rapid and non-destructive throughout the world for measuring quality attributes of agricultural products including meat products. This study was conducted to test ability CV predict beef. Images were captured from longissimus dorsi muscle in beef at 24 h post-mortem. Traits evaluated color value (L*, a*, b*), pH, drip loss, cooking dry matter, moisture, crude protein, fat, ash, thiobarbituric acid reactive...
The study aimed to formulate a high protein base as dysphagia food and investigate the possibility of textural modification by applying microwave treatments. formulated mixture contained 41.7% pea (dry basis), which exhibited shear thinning behavior. application processing at 300, 500, 700 W for 60, 120, 180 s showed that higher level energy induction microwave, hardness sample gradually increased from fluid gel soft solid more rigid levels. Processing 300 500 in tested range properties...
Food and drink is the largest manufacturing sector worldwide has significant environmental impact in terms of resource use, emissions, waste. However, food manufacturers are restricted addressing these issues due to tight profit margins they operate within. The advances two industrial digital technologies, sensors machine learning, present with affordable methods collect analyse data enable enhanced, evidence-based decision making. These technologies will reduce their by making processes...
Abstract This study was designed to establish the interaction effect of various components pulsed electric field (PEF) system on drying characteristics carrot, a vegetable rich in carotenoid. Carrots were treated PEF 0.5, 1, and 1.5 kV/cm strength, 0.5 1 μF capacitance, pulse numbers 10, 30, 50. The samples subsequently dried at 70°C until reaching an acceptable moisture content level. Drying rates significantly (P < 0.05) influenced by treatment. Variation constant not but energy per pulse....
A study on batter formulation effect microstructural and physicochemical properties of deep-fat fried chicken nuggets coating was carried out. Two flour (wheat rice) mixes at 5 ratios (100:0, 70:30, 50:50, 30:70, 0:100) two carboxymethyl cellulose (0 1%) were combined. Samples 180°C for four min. Fried samples then scanned with x-ray micro-computed tomography, the obtained images analyzed. Inclusion hydrocolloid into system significantly influenced their parameters. The number pores,...