Consumption of functional foods suggests a strategy to reduce the incidence of chronic
health disorders. This message has resonated with consumers and driven market growth …

Green tea, the least processed tea product, is scientifically known for its rich antioxidant
content originating from polyphenols, especially catechins. The most potent green tea …

Clean-label foods have gained a lot of attention since it meets consumers' interests in
minimally processed food having a minimal number of ingredients and free from artificial …

The impact of low-oxygen spiral-filter press technology combined with thermal
pasteurization (TP), pulsed electric field (PEF) and high pressure processing (HPP) on …

An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December
2019. COVID-19 has already affected more than 180 million people causing~ 3.91 million …

In recent years, researchers' concern for the applications of nanotechnologies in the food
industry has grown exponentially. This has led to a major change in both consumer and …

Recent social, economic, and technological evolutions have impacted consumption habits.
The new consumer is more rational, more connected and demanding with products, more …

Cashew nut production generates large amounts of cashew apple as residue. In Colombia,
cashew cultivation is increasing together with the concerns on residue management. The …

The current relevance of a healthy diet in well-being has led to a surging interest in
designing novel functional food products enriched by biologically active molecules. As …

Growing interest in the development of innovative functional products as ideal carriers for
synbiotics, eg, nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the …