This review presents innovative extraction techniques and their role in promoting
sustainable ingredients for the food, cosmetic and pharmaceutical industries. These …

Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

The increasing concern of consumers about food quality and safety and their rejection of
chemical additives has promoted the breakthrough of the biopreservation field and the …

The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have
numerous useful applications in cured meats and a vital component in giving cured meats …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh‐like'characteristics while still being safe and a long shelf‐life. These requirements are …

Probiotics are live microorganisms that confer health benefits on the host. However, in
recent years, several concerns on their use have been raised. In particular, industrial …

Recently many review papers regarding antioxidants from different sources and different
extraction and quantification procedures have been published. However none of them has …

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection
technologies have been developed. This review comprehensively examines the working …

High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …