Considering the well-being cognizance of masses, the microgreens have emerged as the
potential therapeutic functional foods for improving the overall health by dietary …

The reductionist approach has been predominant to date in human nutrition research and
has unraveled some of the fundamental mechanisms at the basis of food nutrients (eg, those …

Natural aldehydes, such as cinnamaldehyde, can be used to modify the properties of
chitosan-based materials by covalent cross-linking the chitosan molecules. Due to the non …

Thermal, structural and physico-chemical properties of different composite edible films
based on alginate and pectin with the addition of citral essential oil (citral EO) as an agent to …

Spore-forming bacteria are ubiquitous in nature. The resistance properties of bacterial
spores lie at the heart of their widespread occurrence in food ingredients and foods. The …

Pulsed electric field (PEF) treatment, a novel technology which has an electroporation effect
on cells, has a wide range of practical applications, especially in the food industry. Because …

The antifungal, antibacterial, and antioxidant activity of four commercial essential oils
(EOs)(thyme, clove, rosemary, and tea tree) from Romanian production were studied in …

Over the past decades, consumers want fresh like foods with their natural nutritive values
and sensory attributes, such as flavor, odor, texture and taste (Huxley et al. 2004). Fresh …

Muscle food products play a vital role in human nutrition due to their sensory quality and
high nutritional value. One well-known challenge of such products is the high perishability …

Urbanisation and changing food habits in India have resulted in a shift in consumption from
cereals to protein-based foods. Women play a major role in India in all activities related to …