Mapping the AI Landscape in Food Science and Engineering: A Bibliometric Analysis Enhanced with Interactive Digital Tools and Company Case Studies [0.03%]
食品科学与工程中人工智能的文献计量分析及其在企业案例研究中的应用辅助互动数字工具研发
Jordan Pennells,Peter Watkins,Alexander L Bowler et al.
Jordan Pennells et al.
The proliferation of research on Artificial Intelligence (AI) in food science and engineering has made it increasingly difficult to synthesise relevant insights effectively. Although AI adoption in the food industry has grown, it lags behin...
Shimpy,Mahesh Kumar,Anil Kumar
Shimpy
Solar dryers have always been criticized for their lower performances. There are numerous ways to define the performance of a solar drying system such as thermal performance, drying kinetics, environmental aspects, economic evaluations, and...
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices [0.03%]
近年来膜技术在果浆净化及浓缩中的新进展
Rosalam Sarbatly,Jamilah Sariau,Duduku Krishnaiah
Rosalam Sarbatly
Fruit juices are traditionally processed thermally to avoid microorganisms' growth and increase their shelf-life. The concentration of juices by thermal evaporation is carried out to reduce their volume and consequently the storage and tran...
A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods [0.03%]
一种确保食品微生物安全和质量的冷等离子体技术
Ozioma Forstinus Nwabor,Helen Onyeaka,Taghi Miri et al.
Ozioma Forstinus Nwabor et al.
Changing consumers' taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry. At present, several technologies have found usefulness as choice me...
Advances in Machine Learning and Hyperspectral Imaging in the Food Supply Chain [0.03%]
食品供应链中的机器学习与高光谱成像技术进展
Zhilong Kang,Yuchen Zhao,Lei Chen et al.
Zhilong Kang et al.
Food quality and safety are the essential hot issues of social concern. In recent years, there has been a growing demand for real-time food information, and non-destructive testing is gradually replacing traditional manual sensory testing a...
Wei Rao,Yeqing Li,Harleen Dhaliwal et al.
Wei Rao et al.
Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety and food quality has focused on the decontamination technologies required for low-moisture foods...
Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea [0.03%]
茶叶中有价值的生物活性化合物提取技术的研究
Sonali Raghunath,Sravanthi Budaraju,Seyed Mohammad Taghi Gharibzahedi et al.
Sonali Raghunath et al.
Tea (Camellia sinensis) is the most widely consumed beverage in the world, with an excellent source of bioactive compounds such as catechins, caffeine, and epigallocatechin. There is an increasing trend to extract these bioactive compounds ...
Nidhi Rajesh Mavani,Jarinah Mohd Ali,Suhaili Othman et al.
Nidhi Rajesh Mavani et al.
Artificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent sys...
Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering [0.03%]
从传统方法到 flipped 的课程：工程教育与美食教学改革——以美食工程学为例
José M Aguilera,M Carolina Moreno
José M Aguilera
Understanding concepts of food engineering (FE) is fundamental for professionals in the discipline, necessary for food scientists, appealing to non-food science students, and valuable for curious cooks. The challenge of teaching FE is deliv...
Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent [0.03%]
电解氧化水及其用作消毒和清洁剂的应用
Attia Iram,Xinmiao Wang,Ali Demirci
Attia Iram
Electrolyzed oxidizing water (EOW) is one of the promising novel antimicrobial agents that have recently been proposed as the alternative to conventional decontamination methods such as heat and chemical sanitizers. Acidic EOW with pH rangi...