Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

The increasing of drug-resistant bacteria and the scanty availability of novel effective
antibacterial agents represent alarming problems of the modern society, which stimulated …

Novel starch-based packaging films with sustained antibacterial activity were successfully
made by incorporating polyurethane-encapsulated essential-oil microcapsules (EOs@ PU) …

Cheese consumption is increasing as well as the consumer preference for artisanal
cheeses. The unique flavour and smell characteristics reported by the consumers are …

Carvacrol is an antimicrobial agent that shows potential for eliminating microorganisms in
vegetables, increasing food safety. However, intense odor and low water solubility of …

Todays, nanoliposomes (NLPs) are considered as one of the most efficient nanocarriers to
deal with bacteria, practically in food products. These nanodelivery systems are able to be …

Food-borne pathogenic bacteria are a major public health concern globally. Traditional
control methods using antibiotics have limitations, leading to the exploration of alternative …

Ripened foods of animal origin comprise meat products and dairy products, being
transformed by the wild microbiota which populates the raw materials, generating highly …

Starch is a natural, abundant, renewable and biodegradable plant-based polymer that
exhibits a variety of functional properties, including the ability to thicken or gel solutions, form …

Cloves, a commonly used spice, are a significant source of bioactive compounds such as
flavonoids, hydroxybenzoic acids, hydroxycinnamic acids, and others. The major phenolic …