This review article introduces nutrition and functional food ingredients, explaining the widely
cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these …

The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …

This review presents innovative food processing techniques and their role in promoting
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …

Background The past decade has seen an increased interest in the application of non-
equilibrium plasma for food processing. An important aspect of the interaction of chemical …

Proteins or peptides are essential nutrients required by the human body because some
essential amino acids cannot be biosynthesized. In this context, food industry is urged to find …

Thermal processing is a common processing method for tilapia which has an important
impact on the quality and characteristics of fish meat. This study aimed to investigate …

During the last 25years, consumer demands for more convenient and varied food products
have grown exponentially, together with the need for faster production rates, improved …

Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

Polyphenoloxidase (PPO) and peroxidase (POD) are enzymes that need to be inactivated or
inhibited in order to avoid undesirable browning reactions and the loss of sensorial or …

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …