Looking back at 2020, we would like to share with you some of the great research that has been published in RSC Advances over the year. We are proud to present a selection of the most popular 2020 food chemistry papers, reviews and HOT articles published so far.
We hope you enjoy reading these articles and as always, all our articles are open access – free to read and accessible to everyone.
| RSC Advances in the news |
3D printing of milk-based product
Cheng Pau Lee, Rahul Karyappa and Michinao Hashimoto, DOI: 10.1039/D0RA05035K
Michinao Hashimoto and colleauges have developed a method to 3D print milk that preserves nutrients and prevents proteins from denaturating. By changing the rheological properties of the printing ink, they 3D printed milk at room temperature through a cold extrusion process.
The study was published in August and was covered in several news outlets, including Chemical & Engineering News: Food for thought: Milk prints and veggie options.
| Most popular 2020 articles |
Reviews
New insights into red plant pigments: more than just natural colorants
José A. Fernández-López, José M. Angosto et al., DOI: 10.1039/D0RA03514A
Advances in nanotechnology and antibacterial properties of biodegradable food packaging materials
Heba Mohamed Fahmy, Ahmed Esmail Shalan et al., DOI: 10.1039/D0RA02922J
Papers
Biorefinery of turmeric (Curcuma longa L.) using non-thermal and clean emerging technologies: an update on the curcumin recovery step
Maria Isabel Landim Neves, M. Angela A. Meireles et al., DOI: 10.1039/C9RA08265D
Analysis of 17 elements in cow, goat, buffalo, yak, and camel milk by inductively coupled plasma mass spectrometry (ICP-MS)
Lu Chen, Ligang Deng et al., DOI: 10.1039/D0RA00390E
Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp
Sabrina Laís Alves Garcia, Flávia Carolina Alonso Buriti et al., DOI: 10.1039/C9RA08311A
Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage
Yanfang Pan, Xihong Li et al., DOI: 10.1039/C9RA06418D
Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient
Athira Mohanan, Supratim Ghosh et al., DOI: 10.1039/C9RA07614J
Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods
Bei Hu, Xia Zhang et al., DOI: 10.1039/D0RA01440K
Production of flavorful alcohols from woods and possible applications for wood brews and liquors
Yuichiro Otsuka, Naoyuki Matsui et al., DOI: 10.1039/D0RA06807A
Active biodegradable packaging films modified with grape seeds lignin
Pavel Vostrejs, Adriana Kovalcik et al., DOI: 10.1039/D0RA04074F
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