Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications

Figure 1: Chemical structures of omega-3 polyunsaturated fatty acids. Abbreviations: ALA, α-linolenic acid; DHA, docosahexaenoic acid; DPA, docosapentaenoic acid; EPA, eicosapentaenoic acid; SDA, stea...

Figure 2: α-Linolenic acid (ALA) content of nuts and seeds (Health Can. 2016).

Figure 3: α-Linolenic acid (ALA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) content of fish and seafood (Health Can. 2016).

Figure 4: Metabolic pathway for the synthesis of omega-3 polyunsaturated fatty acids from α-linolenic acid.

Figure 5: A schematic representation of dietary fat digestion and absorption of ethyl ester (EE) and free fatty acid (FFA) forms of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Permissi...

Figure 1: Overview of target structures and inactivation mechanisms observed in Bacillus and Geobacillus spores by different physical technologies: high pressure (HP), moderate high pressure (MHP), ul...

Figure 1: The modern food industry is using numerous technological innovations to address some of the major challenges associated with creating an abundant, resilient, healthy, and sustainable food su...

Figure 2: Photograph of a vertical farm for growing food crops under carefully controlled indoor climate conditions. Figure reproduced with permission from Aerofarms (Newark, NJ).

Figure 3: Photograph of a meat product (Southern fried chicken) produced by cellular agriculture. Figure reproduced with permission from Memphis Meats (http://www.memphismeats.com).

Figure 4: Structural design principles have been used to create plant-based foods that mimic the desirable sensory, physicochemical, and rheological properties of traditional animal-based foods, such ...

Figure 5: The deaths from diet-related diseases continue to increase globally. Data from Our World in Data (http://www.ourworldindata.org).

Figure 6: Schematic representation of fat droplets and starch granules and some of the strategies that can be used to mimic their properties in foods.

Figure 7: Examples of colloidal delivery systems that can be used to encapsulate, protect, and deliver nutraceuticals in foods and beverages. Emulsions contain fluid droplets, whereas suspensions cont...

Figure 1: Current meta-omic approaches used in microbiome research. Sequencing-based approaches include metagenetics, metagenomics, and metatranscriptomics, and other community-based methods include m...

Figure 2: Current applications of meta-omic sequencing-based approaches along the food chain. Metagenetics, metagenomics, and metatranscriptomics have been used in studies investigating the microbial ...