A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …

The market demand for new meat and fish products with enhanced physicochemical and
nutritional properties attracted the interest of the food industry and academia to investigate …

Dairy and plant-based proteins are widely utilized in various food applications. Several
techniques have been employed to improve the techno-functional properties of these …

Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which
are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics …

Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as
phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid …

Structured Abstract Background Since prehistoric times, eggs have been used as a food
source by human beings. Eggs are not only a good source of nutrition, but their shells also …

Background The challenges encountered in the utilisation of biomacromolecules as
functional ingredients can be overcome through modification of their structural elements …

Egg and egg products are a rich source of highly bioavailable animal proteins. Several
processing technologies can affect the structural and functional properties of these proteins …

Highlights•Use of green technologies (GT) to reduce NaCl and phosphate in meat products
is reviewed.•US, HPP, and PEF can improve the functional properties of meat protein.•GT …