Packaging is a key tool to serve as a vehicle for communication between customers and the
food industry. The food industry is continually investigating new technologies to improve and …

Seafood is a high-value market product well known for its nutrition and easily digestible
protein. However, they are highly vulnerable to postharvest storage such as microbial …

The recycling of waste from food processing is an important industrial procedure for
obtaining protein sources with high added value. In this study, trout (Onchorynchus mykiss) …

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 …

This study aimed to fabricate electrospun zein/polyvinyl alcohol (ZN/PVA) nanofiber, as well
as ZN/PVA nanofiber containing 4% thymoquinone (TQ), and electrosprayed with ZN …

Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by
action of microorganism and oxidation. Recently, the consumer's preference is mostly …

Electrospinning is a simple and efficient nanofiber preparation technology. Due to their large
specific surface area as well as the desirable designed properties like good biocompatibility …

Pterostilbene (PTE) grapeseed oil emulsion was prepared by spray drying. The effects of
spray drying temperature (100° C–180° C) on the physical properties, encapsulation …

The combined application of nisin-loaded poly (vinyl alcohol)-based nanofibers (NP) with
polyethylene (PE) packs were presented to be a new food nanotechnology application. In …

The ricotta cheese undergoes early microbiological spoilage and high moisture loss that
leads to brittle texture. The development of edible films based on active biomaterials plays …