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• W4311584828 abstract "Journal of Texture StudiesVolume 53, Issue 6 p. 707-708 EDITORIAL Food processing and implications to the textural, structural, and rheological characteristics of food R. Pandiselvam, Corresponding Author R. Pandiselvam [email protected] [email protected] Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India Correspondence R. Pandiselvam, Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671124, Kerala, India. Email: [email protected]Search for more papers by this authorAnjineyulu Kothakota, Anjineyulu Kothakota Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, IndiaSearch for more papers by this authorM. R. Manikantan, M. R. Manikantan Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, IndiaSearch for more papers by this author R. Pandiselvam, Corresponding Author R. Pandiselvam [email protected] [email protected] Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, India Correspondence R. Pandiselvam, Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671124, Kerala, India. Email: [email protected]Search for more papers by this authorAnjineyulu Kothakota, Anjineyulu Kothakota Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, IndiaSearch for more papers by this authorM. R. Manikantan, M. R. Manikantan Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, IndiaSearch for more papers by this author First published: 08 December 2022 https://doi.org/10.1111/jtxs.12732Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. REFERENCES Aslam, R., Alam, M. S., Kaur, J., Panayampadan, A. S., Dar, O. I., Kothakota, A., & Pandiselvam, R. (2022). Understanding the effects of ultrasound processng on texture and rheological properties of food. Journal of Texture Studies, 53, 775–799. https://doi.org/10.1111/jtxs.12644 Bangar, S. P., Esua, O. J., Sharma, N., & Thirumdas, R. (2022). Ultrasound-assisted modification of gelation properties of proteins: A review. Journal of Texture Studies, 53, 763–774. https://doi.org/10.1111/jtxs.12674 Beegum, P. S., Pandiselvam, R., Ramesh, S. V., Sugatha, P., Nooh, A., Neenu, S., … Hebbar, K. B. (2022). Sensorial, textural and nutritional attributes of coconut sugar and cocoa solids based ‘bean to bar’ dark chocolate. Journal of Texture Studies, 53, 870–882. https://doi.org/10.1111/jtxs.12698 Bhati, D., Singh, B., Singh, A., Sharma, S., & Pandiselvam, R. (2022). Assessment of physicochemical, rheological, and thermal properties of Indian rice cultivars: Implications on the extrusion characteristics. Journal of Texture Studies, 53, 854–869. https://doi.org/10.1111/jtxs.12678 Chen, J., & Rosenthal, A. (2015). Food texture and structure. In J. Chen & A. Rosenthal (Eds.), Modifying food texture (pp. 3–24). Oxford, UK: Woodhead Publishing. Kadam, S. U., Tiwari, B. K., & O'Donnell, C. P. (2015). Improved thermal processing for food texture modification. In J. Chen & A. Rosenthal (Eds.), Modifying Food Texture (pp. 115–131). Oxford, UK: Woodhead Publishing. Kaur, G., Sidhu, G. K., Kaur, P., & Kaur, A. (2022). Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels. Journal of Texture Studies, 53, 908–922. https://doi.org/10.1111/jtxs.12713 Kumar, A. V., Srivastav, P. P., Mangaraj, S., Pandiselvam, R., & Hasan, M. (2022). Development of soy-based nanocomposite film: Modeling for barrier and mechanical properties and its application as cheese slice separator. Journal of Texture Studies, 53, 809–819. https://doi.org/10.1111/jtxs.12636 Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., & Kothakota, A. (2022). Impact of different microwave treatments on food texture. Journal of Texture Studies, 53, 709–736. https://doi.org/10.1111/jtxs.12635 Oey, I., Duvetter, T., Sila, D. N., Van Eylen, D., Van Loey, A., & Hendrickx, M. (2008). High pressure processing to optimise the quality of in-pack processed fruit and vegetables. In P. Richardson (Ed.), In-pack processed foods (pp. 338–357). Oxford, UK: Woodhead Publishing. Pandiselvam, R., Tak, Y., Olum, E., Sujayasree, O. J., Tekgül, Y., Çalışkan Koç, G., … Kumar, M. (2022). Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. Journal of Texture Studies, 53, 737–762. https://doi.org/10.1111/jtxs.12643 Prithviraj, V., Thangalakshmi, S., Arora, V. K., & Liu, Z. (2022). Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing. Journal of Texture Studies, 53, 895–907. https://doi.org/10.1111/jtxs.12709 Rodrigues, L. M., Guimarães, A. S., de Lima Ramos, J., de Almeida Torres Filho, R., Fontes, P. R., de Lemos Souza Ramos, A., & Ramos, E. M. (2022). Application of gamma radiation in the beef texture development during accelerated aging. Journal of Texture Studies, 53, 923–924. https://doi.org/10.1111/jtxs.12714 Volume53, Issue6Special Issue: Impact of Emerging Food Processing Technologies on Textural, Structural and Rheological Characteristics of FoodOctober 2022Pages 707-708 ReferencesRelatedInformation" @default.
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