European hazelnut (Corylus avellana L.) is a major species of interest for nutritional use
within the Betulaceae family and its nuts are widely used throughout the world in the …

The labels currently used on food and beverage products only provide consumers with a
rough guide to their expected shelf lives because they assume that a product only …

Most conventional organic solvents are toxic and offer high risks to human health. In this
context, green solvents, such as deep eutectic solvents (DES), have been developed as a …

A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …

The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …

The solid–liquid extraction of phenolic compounds from different vintage marcs with 60%
ethanol was studied and experimental data were elaborated according to the different …

Colour changes during storage are an important quality defect of fruit-based products.
Therefore, this work investigated the effect of storage time, storage temperature and oxygen …

Packaging requirements for fresh bakery goods are often minimal as many of the products
are for immediate consumption. However, packaging can be an important factor in extending …

Discoveries and applications of 3D food printing (3DFP) keep growing with a large set of
outcomes, such as the development and optimization of novel edible inks and post-printing …

The low stability of anthocyanins is a constraint in the food industry. The present work has
been carried out to overcome this low stability by encapsulating fruit concentrate of …