Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …

Background and objectives From 2017 to 2020, global milk production ranged from 610,724
to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon …

Background The increased demand by consumers for clean labels has encouraged industry
to search for replacements of synthetic ingredients in food products, and in particular …

Highlights•Bioactive compounds are an interesting approach to improve food
properties.•Prebiotics, carotenoids and phenolics have been used for several food …

Color additives are widely used by the food industry to enhance the appearance, as well as
the nutritional properties of a food product. However, some of these substances may pose a …

Botanical preparations present a widespread and secular history of use. In fact, natural
matrices possess a rich pool of phytochemicals, with promising biological effects. Among …

This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium
barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of …

As a current trend of fabricating healthier products, food manufacturing companies seek for
natural-based food colorant aiming to replace the synthetic ones, which apart from meeting …

Carotenoids are a family of over 1100 known natural pigments synthesized by plants, algae,
fungi and bacteria. Dietary intake of carotenoids is necessary for mammals as they cannot …

The effect of the addition of rennet from different origin (animal, plant and microbial) on the
release of potential antioxidant peptides was evaluated in hard cow milk cheese. After …