Original Research

Published on 22 Dec 2023

Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries

in Food Process Design and Engineering

Viviane De Buck
Mihaela I. Sbarciog
Jef Cras
Satyajeet S. Bhonsale
Monika Polanska
Jan F. M. Van Impe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1154305

646 views

Original Research

Published on 20 Dec 2023

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry

in Food Process Design and Engineering

Søren Espersen Schrøder
David San Martin
Giuseppe Foti
Monica Gutierrez
Bruno Iñarra Chastagnol
J. Rasmus Nielsen
Erling Larsen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258713

742 views

Original Research

Published on 23 Nov 2023

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

in Food Process Design and Engineering

Brahmaiah Pendyala
Pranav Vashisht
Fur-Chi Chen
Savannah E. Sanchez
Bob Comstock
Anders Omsland
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1251069

851 views

Original Research

Published on 09 Nov 2023

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

in Food Process Design and Engineering

Ervehe Rrucaj
Serena Carpentieri
Francesco Siano
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1273243

1,140 views
1 citation

Original Research

Published on 26 May 2023

Concentration of milk oxylipins after heat and homogenization treatments

in Food Process Design and Engineering

Caroline Thum
Amanda Cirelli
Yurika Otoki
Gulustan Ozturk
Ameer Y. Taha
Warren C. McNabb
Nicole C. Roy
Juliana Maria Leite Nobrega de Moura Bell

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1027418

1,004 views
1 citation

Original Research

Published on 25 May 2023

Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions

in Food Process Design and Engineering

Linda Hagman

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1073663

1,524 views

Original Research

Published on 12 Apr 2023

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

in Food Process Design and Engineering

Marianna Giancaterino
Henry Jaeger

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1152111

4,052 views
4 citations

Review

Published on 30 Mar 2023

Cell-based meat: The molecular aspect

in Food Process Design and Engineering

Asim Azhar
Md. Zeyaullah
Shushruta Bhunia
Santhosh Kacham
Girish Patil
Khursheed Muzammil
Mohammad Suhail Khan
Sandeep Sharma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1126455

6,446 views
1 citation

Methods

Published on 09 Mar 2023

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

in Food Process Design and Engineering

Søren Espersen Schrøder
David San Martin
Giuseppe Foti
Monica Gutierrez
Bruno Iñarra Chastagnol
J. Rasmus Nielsen
Erling Larsen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1068974

2,064 views
1 citation

Original Research

Published on 02 Mar 2023

The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder

in Food Process Design and Engineering

P. Singh
K. Krishnaswamy

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1070453

1,501 views

Original Research

Published on 25 Nov 2022

The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds

in Food Process Design and Engineering

Zhiyu Zhao
Nazimah Hamid
Liuyi Qian
Noemi Gutierrez-Maddox
Rothman Kam
Kevin Kantono
Kelvin Wang
Jun Lu
Thao T. Le

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.986868

2,216 views
1 citation

Review

Published on 24 Oct 2022

Ukraine as a food and grain hub: Impact of science and technology development on food security in the world

in Food Process Design and Engineering

Maksym Bazhal
Tatiana Koutchma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1040396

3,968 views
4 citations

Original Research

Published on 10 Oct 2022

Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions

in Food Process Design and Engineering

Essam Hebishy
Marianne Le Berre
Shane V. Crowley
James A. O’Mahony

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1032373

1,087 views

Hypothesis and Theory

Published on 07 Oct 2022

ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis

in Food Process Design and Engineering

Tyler W. LeBaron
Randy Sharpe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1007001

8,639 views
9 citations

Original Research

Published on 05 Oct 2022

Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method

in Food Process Design and Engineering

Atefeh Dasht Peyma
Zahra Piravi Vanak
Mehrdad Ghavami

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.962529

921 views

Brief Research Report

Published on 31 Aug 2022

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

in Food Process Design and Engineering

Anuj Purohit
Ankanksha Kumari
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.960471

1,639 views
2 citations

Navigation group

Articles

Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

Concentration of milk oxylipins after heat and homogenization treatments

Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Cell-based meat: The molecular aspect

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder

The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds

Ukraine as a food and grain hub: Impact of science and technology development on food security in the world

Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions

ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis

Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef