Food Engineering Archives - JoVE Visualize

June 14, 2025

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Bioprocess and biosystems engineering

A study on time-series prediction and analysis of acidity of Daqu based on multivariate data fusion and KNN-Attention-LSTM-XGBoost modeling

Haili Yang, Hao Xia, Sai Liu et al.

June 14, 2025

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Food chemistry

Metmyoglobin cryostability by low molecular weight compounds and their effect on sulfmyoglobin formation by thermal treatment

Juan C Ramírez-Suárez, Andrés Álvarez-Armenta, Alonso A López-Zavala et al.

June 14, 2025

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Food chemistry

Discovery and identification of novel color compound formed from EGCG upon heating: Integrated multispectral, sensory evaluation, metabolomics, and nuclear magnetic resonance

Zongde Jiang, Zixin Zhao, Zisheng Han et al.

June 14, 2025

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Food chemistry

Microwave treatment modifies the physicochemical properties of starch-protein composite for improved gluten-free muffin quality

Mingyo Ha, Adinda Sarah Firdhausa, Hyun-Jung Chung et al.

June 14, 2025

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Biotechnology letters

Safety evaluation and optimization of high-efficiency expression of 5hsCT in Saccharomyces cerevisiae

Yakun Zhang, Wenlu Jia, Wenli Qiu et al.

June 14, 2025

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International journal of biological macromolecules

Cinnamon essential oil pickering emulsion-gellan gum composite films: A sustainable active packaging strategy for pork preservation

Huang Xiaowei, Zhao Wanying, Zhang Ke et al.

June 13, 2025

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BMC pharmacology & toxicology

Nano-encapsulated ferulic acid in sesame protein isolate alleviates acrylamide-induced liver toxicity and genotoxicity in rats via oxidative stress and DNA damage modulation

Hend A Essa, Elham Ali, Fatma El Zahraa Abd El Hakam et al.

June 13, 2025

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Journal of dairy science

Waste ice cream is the yeast of our problems: The valorization of waste ice cream into alcohol

Amanda L Miller, John A Renye, David B Johnston et al.

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A study on time-series prediction and analysis of acidity of Daqu based on multivariate data fusion and KNN-Attention-LSTM-XGBoost modeling

Metmyoglobin cryostability by low molecular weight compounds and their effect on sulfmyoglobin formation by thermal treatment

Discovery and identification of novel color compound formed from EGCG upon heating: Integrated multispectral, sensory evaluation, metabolomics, and nuclear magnetic resonance

Microwave treatment modifies the physicochemical properties of starch-protein composite for improved gluten-free muffin quality

Safety evaluation and optimization of high-efficiency expression of 5hsCT in Saccharomyces cerevisiae

Cinnamon essential oil pickering emulsion-gellan gum composite films: A sustainable active packaging strategy for pork preservation

Nano-encapsulated ferulic acid in sesame protein isolate alleviates acrylamide-induced liver toxicity and genotoxicity in rats via oxidative stress and DNA damage modulation

Waste ice cream is the yeast of our problems: The valorization of waste ice cream into alcohol

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