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22 articles

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Hypothesis and Theory

Published on 07 Oct 2022

ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis

in Food Process Design and Engineering

Tyler W. LeBaron
Randy Sharpe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1007001

12,820 views
11 citations

Original Research

Published on 05 Oct 2022

Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method

in Food Process Design and Engineering

Atefeh Dasht Peyma
Zahra Piravi Vanak
Mehrdad Ghavami

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.962529

1,809 views
2 citations

Brief Research Report

Published on 31 Aug 2022

Determination of dielectric properties and predictive modeling for designing radio-frequency heating of ground beef

in Food Process Design and Engineering

Anuj Purohit
Ankanksha Kumari
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.960471

2,418 views
2 citations

Original Research

Published on 09 Aug 2022

A benefit-cost analysis approach for determining the optimal processing of micronutrient-enriched cowpea leaf soup mixes

in Food Process Design and Engineering

Joshua Ombaka Owade
George Ooko Abong’
Michael Wandayi Okoth
Agnes Wakesho Mwang’ombe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.874557

3,097 views

Original Research

Published on 22 Jul 2022

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

in Food Process Design and Engineering

Xuan Yang
Haoyue Ding
Sijia Luo
Xiaojun Sun
Niu Wang
Yongtao Wang

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.911283

2,102 views
3 citations

Specialty Grand Challenge

Published on 04 Nov 2021

Frontiers: Current Challenges in Food Process Design and Engineering

in Food Process Design and Engineering

Tatiana Koutchma
Hamid Ezzatpanah

Frontiers in Food Science and Technology

doi 10.3389/frfst.2021.780013

10,052 views
4 citations