Various potential sources of bioactive components exist in nature which are fairly
underutilized due to the lack of a scientific approach that can be sustainable as well as …

Processed food has become an indispensable part of the human food chain. It provides rich
nutrition for human health and satisfies various other requirements for food consumption …

A deep understanding upon the relation between anthocyanin extraction performance and
physicochemical properties of natural deep eutectic solvents (NADESs) was obtained, and a …

Thermal treatment is a traditional method for food processing, which can kill microorganisms
but also lead to physicochemical and sensory quality damage, especially to temperature …

Natural colorants from plant-based materials have gained increasing popularity due to
health consciousness of consumers. Among the many steps involved in the production of …

Influence of high intensity ultrasound (HIUS) on the structure and properties of ovalbumin
(OVA) were investigated. It was found that the subunits and secondary structure of OVA did …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

Background Food and nutrition security, a major global challenge, relies on the adequate
supply of safe, affordable and nutritious fresh and processed foods to all people. The …

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …

With the extensive application of enzyme-catalyzed reactions in numerous fields, improving
enzymatic efficiency has attracted wide attention for reducing operating costs and increasing …