Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous
biologically active compounds called “phytoconstituents” that consist of phenolics, minerals …

Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at all …

Lignocelluloses' pretreatment is targeted for the improvement of hydrolysis of their
carbohydrates, ie, cellulose and hemicelluloses. Modification of the hardheaded structure of …

During the last decades, many novel techniques of food processing have been developed in
response to growing demand for safe and high quality food products. Nowadays, consumers …

Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

In recent years, the recovery of valuable compounds from food waste like grape pomace is
an emerging issue in the food sector. Grape pomace or marc can be considered as an …

The food industry is dynamic. The needs and necessities of the consumer keep changing,
and it becomes inevitable for the industry to fulfil those needs and eventually grow with …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …