Recent scientific studies have established a relationship between the consumption of
phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins …

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 …

The increased consumers' interest in high quality foods with fresh-like sensory and additive
free attributes led to the development of non-thermal food processing technologies as …

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 …

High pressure processing (HPP) has emerged as a commercially viable food manufacturing
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …

Both fresh and processed foods make up vital parts of the food supply. Processed food
contributes to both food security (ensuring that sufficient food is available) and nutrition …

Traditional pasteurization method usually has negative impacts on color, flavor, and
bioactive compounds of fresh fruit juice. Therefore, it is critically important to develop novel …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

While most current applications of high pressure (HP) are for inactivating deleterious
enzymes, there is evidence that high pressure can induce stabilization and activation of …

The third edition of this successful title presents current research and commercial uses of
controlled atmosphere storage and modified atmosphere packaging of fresh fruit and …