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A new tool to thwart deadly pathogens in commercial dry food processing plants may soon pick up steam – superheated, dry steam – to keep consumers safe.
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (T...
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
The colors of the foods and beverages contribute not only to their appearance but also to their agreeableness, which linked to both taste and flavor. Polyphenols, particularly flavonoids, are importan...

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