High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology
which has already been applied in the food industries. Besides maintaining the food safety …

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 …

Nowadays, the increasing prevalence of food allergy has become a public concern related
to human health worldwide. Thus, it is imperative and necessary to provide some efficient …

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 …

Background Plant proteins possess promising technological-functional properties that can
be used for the development of innovative protein systems. Following the global …

Background Probiotic foods containing beneficial microorganisms have been in demand
due to improved digestion and gut environment upon consumption. Since thermal …

Lactic acid bacteria (LAB) have a long history of applications in the food industry for
fermentation and preservation. This feature is due to their metabolic products that can …

Sustainable food supply has gained considerable consumer concern due to the high
percentage of spoilage microorganisms. Food industries need to expand advanced …

Growing demands for green and sustainable processing that eliminates the utilization of
toxic chemicals and increases efficiency has encouraged the application of novel extraction …

Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a
trending topic in the scientific community. Their potential as antidiabetic agents, by …