Food Engineering Reviews
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298
(FIVE YEARS 32)

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Published By Springer-Verlag

1866-7929, 1866-7910
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)

2022 ◽  
Author(s):  
Myriam Rojas ◽  
Arne Hommes ◽  
Hero Jan Heeres ◽  
Farid Chejne
Keyword(s):  
Theobroma Cacao ◽  
Theobroma Cacao L

Fractal Microstructure of Foods

2022 ◽  
Author(s):  
Evangelina García-Armenta ◽  
Gustavo F. Gutiérrez-López

Hyperbaric Storage of Food: Applications, Challenges, and Perspectives

2021 ◽  
Author(s):  
Federico Basso ◽  
Lara Manzocco ◽  
Maria Cristina Nicoli
Keyword(s):  
Food Applications

Recent Progress in Modeling 3D/4D Printing of Foods

2021 ◽  
Author(s):  
Xiaohuan Chen ◽  
Min Zhang ◽  
Xiuxiu Teng ◽  
Arun S. Mujumdar
Keyword(s):  
Recent Progress ◽  
4D Printing

Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods

2021 ◽  
Author(s):  
Gustavo V. Barbosa-Cánovas ◽  
Francesco Donsì ◽  
Semanur Yildiz ◽  
Kezban Candoğan ◽  
Prashant Raj Pokhrel ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Processing Technologies ◽  
Nonthermal Processing
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