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Developmental Formulation Principles of Food Preservatives by Nanoencapsulation—Fundamentals, Application, and Challenges
The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by...
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Effects of high voltage electrostatic field and weak magnetic field assisted refrigeration on preservation of spinach
With the improvement of food safety requirements, it is very important to find a safer and more effective physical method to replace the traditional...
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Microgreens and novel non-thermal seed germination techniques for sustainable food systems: a review
There are a number of cutting-edge techniques implemented in the germination process, including high pressure processing, ultrasonic, ultraviolet,...
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Isochoric Freezing and Its Emerging Applications in Food Preservation
The preservation of foods at low temperatures is a well-established concept. While conventional methods of food freezing rely on the isobaric...
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Hyphaene thebaica (Areceaeae) as a Promising Functional Food: Extraction, Analytical Techniques, Bioactivity, Food, and Industrial Applications
Hyphaene thebaica , also known as doum, is a wild plant growing in Egypt, Sudan, and other African countries. It is usually used to prepare nutritive...
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Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ)...
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Effect of Magnetic Field on Frozen Food Quality Characteristics
Freezing is a widely used technology for food processing that not only lowers the temperature of food below its freezing point but also inhibits...
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Food Forensic Investigation
This chapter provides an introduction to the craft of food forensic investigation, which is described as a logical process for the investigation of...
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Antibacterial Activity of Active Food Packaging Materials
Active food packaging materials with antimicrobial properties have stood out from other technological products for food preservation due to its...
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A review on bio-based polymer polylactic acid potential on sustainable food packaging
Poly(lactic acid) (PLA) stands as a compelling alternative to conventional plastic-based packaging, signifying a notable shift toward sustainable...
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Microbial Food Safety Through Emerging Technologies Based on Ultraviolet Light for Liquid Food Processing
While aiming to end hunger, food safety is essential to food security. This should be sought at the different levels of the food processing chain to...
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A review on metal/metal oxide nanoparticles in food processing and packaging
Consuming hygienic and secure food has become challenging for everyone. The preservation of excess food without negatively affecting its nutritional...
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Optimization of high-phenolic European cranberrybush juice powder production using hybrid microwave hot air-drying: a novel approach for enhanced preservation and efficiency in food processing
Viburnum opulus L., (European cranberrybush) also known as gilaburu, cramp bark, snowball tree or water elder, a nutritious berry found in nature,...
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Berries: effects on health, preservation methods, and uses in functional foods: a review
Berries are widely consumed in different forms (fruits, juice, jams, dried and candied berries), and contain high amounts of phenolic compounds...
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Revisiting the Sustainable Non-thermal Food Processing Technologies and Their Effects on Microbial Decontamination
Due to the increase in knowledge about the benefits of non-thermal food processing techniques on the nutritional composition and functional potential...
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Food Biopackaging for Human Benefits: Status and Perspectives
Food products are usually obtained from plant and animal origin, hel** humans to provide essential nutrients. Every living organism’s cell responds...
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The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying
Food unit operations refer to the engineering processes involved in transforming raw materials into desirable food products, taking into account the...
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Using food to color food: photostability of canistel pulp and its application as a food dye
The use of foods to color other foods ( coloring food ) should be considered in food production. In this study, freeze-dried canistel ( Pouteria...
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Indigenous Food System for Sustainability: South Pacific Study
Local produce is a key component of the Indigenous Food System, which has kept the South Pacific region’s population independent for many years. The...
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Applications of Microbially Synthesized Nanoparticles to Food Science
Food plays a major role in the life of plants, animals, and human beings. When a man has become stationary and started farming, storage of food has...