The increasingly fierce competition in food trends requires producers to innovate and
develop new foods to be accepted and to avoid neophobia by consumers at the same time …

Background Polysaccharides as biologically essential macromolecules widely exist in
plants, animals, and microorganisms. In food industries, they are often used to change …

Background Thermal processing is the most common decontamination method used in the
dairy industry to ensure food safety and extend shelf life. However, due to the increased …

Abstract “Food processing 4.0” concept denotes processing food in the current digital era by
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …

Background Pulsed electric field (PEF) is an attractive and efficient non-thermal technology
that can advance functionality, extractability, and retrieval of nutritionally beneficial …

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

Aflatoxins are toxic secondary metabolites mainly produced by Aspergillus fungi, posing
high carcinogenic potency in humans and animals. Dietary exposure to aflatoxins is a global …

This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …

Background Food processing has been used to convert raw agricultural produce into edible,
safe, healthy and nutritious food products and to preserve foods. Emerging non-thermal …

Granule size is a critical parameter affecting starch processing properties. Ultrasound
treatments of up to 22 h were applied on two starches differing in granule size (quinoa starch …