At a moment when the population is increasingly aware and involved in what it eats, both
consumers and the food sector are showing more interest in natural foods. This review work …

Fresh fruits and vegetable products are easily perishable during postharvest handling due to
enzymatic browning reactions. This phenomenon has contributed to a significant loss of food …

Background As a sugar substitute, stevia has attracted increasing attention because of
reduced calories and natural origin. Recent studies have showed that stevia has numerous …

For health and safety concerns, traditional high‐calorie sweeteners and artificial sweeteners
are gradually replaced in food industries by natural and low‐calorie sweeteners. As a …

Background Packed ready-to drink non-alcoholic beverages are grouped mainly as
carbonated soft drinks, still drinks, juices and bottled waters. This industry has a …

Sugar, as an essential component of beverages, not only provides sweetness in beverages
but also plays a significant role in their flavor, texture, and preservation. In recent years …

Stevia (Stevia rebaudiana) has been employee for developing food products as a substitute
for sucrose, low caloric, and natural sweetener. Different studies have evaluated the effect of …

Bioactive compounds are frequently incorporated into polysaccharides (eg, starch) to form
active biodegradable films for food packaging, but some of them are water insoluble (eg …

A novel coronavirus strain (COVID-19) caused severe illness and mortality worldwide from
31 December 2019 to 21 March 2023. As of this writing, 761,071,826 million cases have …

It is important to optimize the drying process, along with the concentration of drying aid and
the inlet air temperature, in order to obtain products with better physicochemical properties …