Lignocellulosic biomass is a potential sustainable feedstock to replace fossil fuels. However,
the complex structure of biomass makes it difficult to convert into high-value products …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh‐like'characteristics while still being safe and a long shelf‐life. These requirements are …

There is an increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …

The market demand for new meat and fish products with enhanced physicochemical and
nutritional properties attracted the interest of the food industry and academia to investigate …

Structured Abstract Background Since prehistoric times, eggs have been used as a food
source by human beings. Eggs are not only a good source of nutrition, but their shells also …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

Innovative food processing technologies have been widely investigated in food processing
research in recent years. These technologies offer key advantages for advancing the …

The consumption of pomegranate juice (PJ) has increased substantially since scientific
literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial …

Background Saffron is an enriched pool of bioactives including crocins, crocetin, safranal,
picrocrocins, essential oils, minerals and trace amounts of B1 and B2 vitamins. Obtaining …

In the whole food production chain, from the farm to the fork, food manufacturing steps have
a large environmental impact. Despite significant efforts made to optimize heat recovery or …