Coloring compounds are widely applied to manufacturing foods and beverages. The
worldwide food market is replacing artificial colorants with natural alternatives, given the …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

The most crucial component of every food product is its color, which increases its
acceptability and attractiveness. Synthetic colorants have gradually been replaced with …

Betalains are plant pigments with functional properties used mainly as food dyes. However,
they have been shown to be unstable to different environmental factors. This paper provides …

Supercritical drying (SCD) has emerged as an alternative technology to conventional drying
technologies. SCD addresses the challenges faced by food markets by providing high …

Food allergies are a global food safety problem. Peanut allergies are common due, in part,
to their popular utilization in the food industry. Peanut allergy is typically an immunoglobulin …

Polysaccharides, as natural, biodegradable, biocompatible, non-allergen, and non-toxic
polymers, have been utilized as potent ingredients in various food and pharmaceutical …

Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat
treatment, which typically requires prolonged exposure to high temperatures. This technique …

In recent years, there have been significant developments in plant proteins production for
meat and fish analogues. Some of the key developments include the use of new plant …

In recent years, global warming, climate change, and carbon emissions have emerged due
to the uncontrolled use of fossil fuels and the lack of widespread use of renewable energy …