Vol 102 (2023)
"Food engineering research community is proceeding in creating a sustainability vision of food production for addressing the future and is finding effective ways to involve stakeholders in their research and have an impact on society."
Guest Editors: Laura Piazza, Mauro Moresi, Francesco Donsì
Copyright © 2023, AIDIC Servizi S.r.l.
ISBN 979-12-81206-01-4; ISSN 2283-9216

Research Articles

Functional Properties of Legume Protein and Their Application in the Development of a Plant-based Hollandaise Sauce
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Fresh Versus Dry Pasta: What is the Difference in Their Environmental Impact?
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Effect of Acidity Reduction and Anticaking Use on the Hygroscopic Behavior of Tamarind Pulp Powder
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Structured Vegetable Lipids as Ice Cream Fat Source
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Alternative Protein and Fiber-based Cheese and Hamburger Analogues: Meeting Consumer Demand for Differentiated Plant-based Products
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Use of Vegetable Proteins for Stabilization of Hazelnut Paste
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Increasing Plant Protein Attractivity to Develop the Offer to Consumers
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Development of High Protein Tomato Soup Using Milk Protein Concentrate and Pea Protein Isolate
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Physicochemical Properties of Grain and Starch from Kanihua (chenopodium Pallidicaule) Compared with Quinoa (chenopodium Quinoa) Originated from Peru
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Polyphenols Extraction from Hazelnut Skin Using Water as Solvent: Equilibrium Studies and Quantification of the Total Extractable Polyphenols
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Real-time Continuous IoT-TT Spectrum as a Predictor of Plant Health and Fruit Quality in 'Soreli' Kiwifruit
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The Systems Engineering Approach as a Modelling Paradigm of the Agri-food Supply-chain
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In Vitro Analysis of the Anti-inflammatory Activity in Dairy Products Containing Salicornia Europaea
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Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition
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Active Coated PLA-PHB Film with Formulations Containing a Commercial Olive Leaf Extract to Improve Quality Preservation of Fresh Pork Burgers
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Coextrusion Film Blowing of PHB, PLA and PBAT-based Blends for the Production of Biodegradable Food Packages
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Development of Biodegradable PBS/PVOH-based Films and Evaluation of Performance for Food Packaging Applications
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Purification and Characterisation of a Fungal ß-1,6-glucanase for the Production of Gentio-oligosaccharides from Brewer’s Spent Yeast
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Photocatalytic Activity of Composites for Ethylene Degradation Under UV-A and Visible Light
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The Role of Formulation and Working Parameters on the Rheological Properties of Semolina Doughs for the Production of Carasau Bread
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Decorticated Lentil Malt Flour: Production Process and Use
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127-132
Preparing Chemical Engineering Undergraduates for Food Production with an Elective Course
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Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability
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Scientific Research on the Production of plant-based Meat Analogs using the Wet Extrusion Process
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Supercritical CO2 Pasteurization of Solid Products: a Case Study on Fresh-cut Potatoes
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Structuring Vegetable Oils Through the Formation of Capillary Suspensions: Comparison of Wheat Middlings and Pure Cellulose Processed by High-pressure Homogenization
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Investigation of an Energy-saving System to Reduce the Energy Consumption of Decanter Machine
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Development of a Simplified System for the Continuous PEF Treatment of Olives Paste
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Honey Production with Remote Smart Monitoring System
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Recovery of Nanocellulose from Agri-food Residues Through Chemical and Physical Processes
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Upcycling Pears with Physiopathy Into Soft Solid Foods Intended for People with Swallowing Difficulties: Formulation, Rheology and Tribology Studies
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Antifungal Potential of Hibiscus Tea and Fermented Kombucha
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Study of Heat Resistance of Extra Virgin Olive Oil – Based Oleogels by Differential Scanning Calorimetry
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Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.)
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Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes During Storage
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Effect of the Seasonality of Atlantic Bonito (sarda Sarda) on Chemical, Nutritional and Sensory Characteristics
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In Vitro Microbial Susceptibility to Celery Acetic Extract Powder and the Sensory Impact When Applied to Fresh Chicken Sausage
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Governance Structures and Corporate Governance in Production of Aguaymanto Collective
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Obtaining a Vodka-like Distillate from a Native Colombian Yam (Dioscorea Spp.)
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Andean Products in the Formulation and Preparation of Fortified Food for Children
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Impact of Ozone on the Rheological and Morphological Properties of Quinoa Starch
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Impact of Emulsification Time and Concentration of Modified Starch Nanoparticles on Pickering Stability
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Non-intrusive Experimental Monitoring of Gluten-free Dough Mixing in 1L Scale Mixer Using Electrical Resistance Tomography
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Electrohydrodynamic Drying Technology for Heat Sensitive Foods
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Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves
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Exploring Spherification with Some Foods of the Mediterranean Diet
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Image Analysis Assessment of the Shelf Life of Fresh Strawberries
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Machine Learning Aided Molecular Modelling of Taste to Identify Food Fingerprints
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Mathematical Modeling of the Kinetics of Released Antioxidant Compounds During Solid-liquid Extraction for a Nutraceutical Beverage from Ilex Guayusa, Vernonanthura Patens, and Cocoa Husk Plants
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Oil Extraction from Spent Coffee Grounds: Experimental Studies and Exergoeconomic Analysis
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Dynamic Modelling of the Effects of Assimilable Nitrogen Addition on Aroma Synthesis During Wine Fermentation
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307-312
Improving the Distillate Production of a Solar-driven Membrane Distillation Unit by Combining with a Heat Pump
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Modeling of Chemical Oxygen Demand and Total Suspended Solids Removal Using the Fenton Process
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Biomechanical Recycling of Plastic Waste Using Tenebrio Molitor Larvae
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Influences of Spray Drying Conditions on the Physiochemical Properties of Karanda Fruit
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Optimizing Design Parameters for Maximizing Mass Discharge Rates in Silos for Soybeans Using Dem Simulations
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A Bioenergetic Carbon Capture and Storage (BECCS) Approach in the Secondary Montane Humid Forest-Oxapampa, Peru
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Cooking and Nutritional Characteristics of Malted Chickpeas
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Some Aspects of Mathematical Modeling of the Geometric Structure of Porous Vermiculite Adsorbents Used in the Refining of Vegetable Oils
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