The food sector includes several large industries such as canned food, pasta, flour, frozen
products, and beverages. Those industries transform agricultural raw materials into added …

Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

A growing number of consumers opt for plant-based milk substitutes for medical reasons,
like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant …

Background The use of vegetable proteins is one of the key elements of vegetarian diets.
Legumes are an alternative protein source with comparable quality as animal derived …

Strong interest of consumers in acquiring minimally processed foods that conserve the
different micronutrients has raised the need to study the effect of food processing methods …

Background Fruits and vegetables are rich in vitamins, such as vitamins C and A, as well as
in compounds like carotenoids and flavonoids, which have antioxidant properties. They are …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

The consumption of pomegranate juice (PJ) has increased substantially since scientific
literature reported its therapeutic benefits that are attributable to antioxidant, antimicrobial …

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and
extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent …

With the rapid increase in cardiovascular diseases, health-conscious consumers are
increasingly showing more interest in foods that provide health benefits beyond the …