The increasing demand for natural, safe, and sustainable food preservation methods drove
research towards the use of plant antimicrobials as an alternative to synthetic preservatives …

Abstract The World Health Organization's emphasis on the health benefits of functional
foods and beverages that has contributed to the rise in its popularity globally. Besides these …

In this study a prominent technique namely grafting of 2‑hydroxy ethyl methacrylate (known
as HEMA) monomer onto modified bleached Agave cantala leaf fibers (ACLF) to fabricate …

The concerns of food safety are rising in developing countries such as South Africa as a
result of heavy metal contamination of culinary herbs and spices. Spices and herbs are used …

Basil is a great source of phytochemicals such as polyphenols, vitamin C, anthocyanin, and
flavonoids. In this work, the biochemical compounds, antioxidant capacity, leaf color profile …

This study investigates the predictors and mediators of branded functional beverage
consumption behaviour (CB) within the Gen Z demographic group in Bulgaria. An integrated …

In this study, changes in quality parameters of rainbow trout croquettes treated with dill
extracts obtained by brewing (BDA) and distillation (DDA) methods were investigated during …

The production and consumption of organic products have been increasing in Portugal, as
well as in the European Union as a whole. The main objective of this work is to understand …

Bioactive peptides and protein hydrolysates are recently gaining importance. Being
functionally active they are used as ingredients in products like fortified fermented dairy …

Main conclusion From a value chain perspective, this paper examines the important factors
from the selection of planting areas to storage, which restrict the development of medicinal …