Background Non-biodegradable food packaging (mainly plastic) and food waste are two
major concerns that cause severe environmental and economic challenges as well as …

Owing to the environmental pollution caused by petroleum-based packaging materials,
there is an imminent need to develop novel food packaging materials. Nanocellulose, which …

Films with simultaneously excellent mechanical and anti-fog properties are of great
importance for food packaging. A novel strategy is described here to prepare long-lasting …

The demand for the functionalization of additive materials based on bacterial cellulose (BC)
is currently high due to their potential applications across various sectors. The preparation of …

Central kitchen engineering for industrial production of prepared dishes is gaining
prominence in response to urbanization, socioeconomic shifts, evolving family structures …

Recently, functional nanomaterials with unique sizes, shapes, and surface chemistry have
been fabricated for various applications in all facets of science and technology. Among …

The preservation of fresh-cut fruits and vegetables has attracted attention to the shelf-life
reduction caused by high humidity. Herein, alginate/copper ions cross-linking, in-situ growth …

The comprehensive utilisation of food waste has become a global development demand for
enhancing their added value. This study aimed to develop and utilise physiological fruit drop …

Solid fats contribute to a delicate and pleasant flavor for food, but its excessive intake
increases the risk of cardiovascular disease. Bigel is considered a promising solid fat …

Bacteria produce cellulose in the form of an extracellular matrix known for its ultrapure
existence. Due to its distinctive features, such as high crystallinity, biocompatibility …