Journal of Food Science Research

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Research Food Engineering Articles

Food innovation is a controlled endeavor to safeguard, change, make or decimate a structure that has been bestowed essentially or handling. These days food researchers and food engineers have numerous microscopy and imaging methods accessible to test into the structure of food and judiciously configuration forms that improve the nature of items. Picture examination and picture handling gives the required quantitative information to the investigation and plan of food microstructure. This article talks about how food structure is identified with sustenance, concoction and microbiological steadiness, surface and physical properties, transport properties and item designing. Water influences security, steadiness, quality and physical properties of food. The impact of water on physical properties of food is reliant on the condition of water in food. The state, communicated as water action, is quickly examined in the paper. Further, the impact of water on such physical properties as rheological, warm, mass exchange, electrical, optical and acoustic is introduced in subtleties.

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Citations : 29

Journal of Food Science Research received 29 citations as per Google Scholar report

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