Background Demand for healthy and safe food with minimal use of synthetic inputs
(including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to …

A number of studies have established the potential of chitosan and alginate-based edible
film/coatings for preserving the quality attributes of fruits and vegetables. Findings …

Chitosan is a natural fiber, chemically cellulose-like biopolymer, which is processed from
chitin. Its use as a natural polymer is getting more attention because it is non-toxic …

The popularity and consumption of fermented milk products are growing. On the other hand,
consumers are interested in health-promoting and functional foods. Fermented milk products …

Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to
cheese milk; however, a considerable proportion (∼ 20%) of such colorant is transferred to …

Chitin and chitosan are natural biopolymers produced mainly from crustacean shells of
shrimp, crab and lobsters discarded by sea food-processing industries. Chitosan, the …

Consumers all across the world are looking for the most delectable and appealing foods,
while also demanding products that are safer, more nutritious, and healthier. Substitution of …

Norbixin is a natural plant-based pigment that can be used to replace synthetic yellow
colorants in foods and other products. It is also being explored as a nutraceutical in …

The aim of this survey is to provide an overview about what efforts have been spent during
the years by academia and industry make cheese packaging more sustainable. The …

Ohmic heating (OH), an innovative heating technology, presents potential applications in the
pasteurization of liquid foods. Therefore, the study was conducted to evaluate the effect of …