Emerging thermal and non-thermal technologies and their integrations to innovate Maillard reactions in sustainable food processing: Comparative analysis, challenges, and research needs

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: June 2026

Source: Trends in Food Science & Technology, Volume 172

Author(s): Nareekan Chaiwong, Yuthana Phimolsiripol, Mohsen Gavahian

​Publication date: June 2026Source: Trends in Food Science & Technology, Volume 172Author(s): Nareekan Chaiwong, Yuthana Phimolsiripol, Mohsen Gavahian Read More

Related posts:

Default ThumbnailThe unseen risks of dairyborne disease: Disease burden, economic impact, and regulatory trends in raw milk and cheese in the US, 2000-2020 Default ThumbnailApplications and advances of deep learning in food microbiology: From data to intelligent analysis Default ThumbnailIndices for food classification systems: A perspective from food technology, nutrition, and beyond Default ThumbnailElectric-field-driven ultra-fine fibres (EDF): A sustainable and intelligent platform for future food packaging Default ThumbnailOdorant-binding proteins: from olfactory roles to intelligent biomaterials for food flavor regulation Default ThumbnailCellular agriculture in Asia: Exploring its status, scope and challenges in a diverse multi-ethno-religious context