FoodExecutive - Applied Research

Published in Applied Research
Friday, 30 September 2022 05:10

Counteracting blue discoloration on mozzarella cheese under cold storage

In a work published in Food Packaging and Shelf Life journal, Italian Researchers tested a new technological solution to extend the shelf-life of Mozzarella cheese using a salicylate-functionalized PET…

Published in Applied Research
Monday, 26 September 2022 04:30

The quality of fresh fruits and vegetables in mixed cargo exported by sea

Global agricultural exports are expected to increase in the future. Sea transportation facilitates the carrying of an incomparably large amount of cargo for a much lower cost than by…

Published in Applied Research
Wednesday, 31 August 2022 05:14

Development of a new essential oil-based technology to maintain fruit quality in tomato

In a study published in Horticulturae journal, a new technology was tested by Spanish Researchers for its efficacy in the conservation of tomato fruits. An initial experiment was conducted…

Published in Applied Research
Friday, 26 August 2022 05:06

Aloe vera by-products as potential functional ingredients

Aloe is widely used as a cosmetic and medicinal plant. Numerous studies have reported that aloe gel extract has antioxidant, anticancer, antidiabetic, immunity, and skin antiaging properties. However, few…

Published in Applied Research
Wednesday, 24 August 2022 04:01

Cocoa bean shell powder as a substitute for wheat flour

The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient in the food industry has been studied. A work published in Food…

Published in Applied Research
Friday, 19 August 2022 04:01

Performance evaluation of the double screw conveyor in radio frequency systems

Non-uniform heating is a major challenge for commercial applications of radio frequency (RF) technology in the food industry. To improve the RF heating uniformity of granular foods, a double…

Published in Applied Research
Wednesday, 17 August 2022 04:01

Use of oleogels to replace margarine in steamed and baked buns

Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In…

Published in Applied Research
Tuesday, 16 August 2022 04:01

Pineapple by-products as novel ingredients for functional foods

Pineapple (Ananas comosus L.) is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of…

Published in Applied Research
Wednesday, 10 August 2022 04:00

Genome-edited Saccharomyces cerevisiae strains for improving fermented foods

While Cas9-based genome editing enabled precise and sophisticated genetic perturbations in conventional and non-conventional yeast strains, its applications for food fermentations have been extremely limited. In order to improve…

Published in Applied Research
Friday, 01 July 2022 04:58

Application of oleogel and conventional fats for obtaining vegan creams

Polish Researchers published in the Journal of Oleo Science a study with the aim to determine the impact of the fat system type (milk fat - MF, palm oil…