2,378 results on '"Mujumdar, A. S."'
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2. Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications
3. Investigation of Nutrition and Printability of Orange Juice Sacs Applied to Heterogeneous 3D Printing: Influence of Pretreatment-Assisted Impregnation
4. Application of Portable NIR Spectroscopy for Instant Prediction of the Product Quality of Apple Slices During Hot Air–Assisted Radio Frequency Drying
5. Ozone Combined with Ultrasound Processing of High-Sugar Concentrated Orange Juice: Effects on the Antimicrobial Capacity, Antioxidant Activity, and In Vitro Bioaccessibility of Carotenoids
6. Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods
7. Functional Changes in 5D Printed Starch-Based Gel Systems Caused by Spontaneous Growth of Probiotics
8. Study on the Regulation of Browning of Concentrated Orange Juice by Ultrasonic-Vacuum Combined with High-Pressure CO2 During Storage
9. Research on Microwave-Induced Bidirectional Deformation of Coix Seed Compound Materials in 4D Printing
10. ANN-GA optimized composite color protectant combined with magnetic field assisted freezing: Effects on the quality of mushroom (Agaricus bisporus)
11. Effects of static magnetic fields freezing on starch-based prepared fried rice as staple foods
12. Blockchain-based fresh food quality traceability and dynamic monitoring: Research progress and application perspectives
13. Drying technologies of novel food resources for future foods: Progress, challenges and application prospects
14. The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing
15. A simulation system to study the types and causes of browning in concentrated orange juice during storage
16. High voltage electrostatic field and composite coating impact on the quality of Sichuan pepper
17. 3D printed curcumin-based composite film for monitoring fish freshness
18. New gas sensitive films containing anthocyanin/curcumin for real-time monitoring of strawberries quality
19. Synergistic pre-deodorization effect of lysozyme and yeast extracts with high-voltage electrostatic field on crab meatballs
20. Influence of ultrasonic-assisted osmotic dehydration pretreatment on hot air-assisted radio frequency drying of bitter gourd
21. Preparation and characterization of TiO2 photocatalyst films and their application for preservation of Agaricus bisporus in combination with blue-violet LEDs
22. Study on improving flavor and antioxidant capacity of 3D printed spinach gel system by combining modified atmosphere and ambient temperature
23. Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
24. Development of a novel continuous nanofluid ice slurry generator: Experimental and theoretical studies
25. Construction of photocatalytic coating for alleviating the shriveling of postharvest fruit cucumber after simulated transportation
26. Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating
27. Visual early warning and prediction of fresh food quality deterioration: Research progress and application in supply chain
28. Antibiotic resistant bacteria in food systems: Current status, resistance mechanisms, and mitigation strategies
29. AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions
30. Intelligent detection and control of quality deterioration of fresh aquatic products in the supply chain: A review
31. Intermittent high voltage electrostatic field and static magnetic field assisted modified atmosphere packaging alleviate mildew of postharvest strawberries after simulated transportation by activating the phenylpropanoid pathway
32. Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation
33. Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies
34. Investigation of 3D printing of toddler foods with special shape and function based on fenugreek gum and flaxseed protein
35. New drying technologies for animal/plant origin polysaccharide-based future food processing: Research progress, application prospects and challenges
36. Evaluation of antioxidant, antimicrobial and bacterial labeling capacities of four plant byproduct carbon dots
37. Investigation of 3D printing of children starch gummies with precise and special shape based on change of model parameters
38. Preparation of sodium-containing coacervates via high-voltage electrostatic field treatment: Saltiness perception of prefabricated chicken patties
39. Novel multilayer chitosan/emulsion-loaded syringic acid grafted apple pectin film with sustained control release for active food packaging
40. Effects of magnetic field-assisted liquid carbon dioxide spray freezing on the quality of honeydew melon
41. Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties
42. Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
43. Drying
44. Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR
45. Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling
46. Progress in smart labels for rapid quality detection of fruit and vegetables: A review
47. Effects of electric and magnetic field on freezing characteristics of gel model food
48. Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation
49. Influence of thermal cycling on stability and thermal conductivity of nanofluid ice slurry
50. Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
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