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Harnessing Hydrogen from the Cheese Whey Effluent in Dairy Industry: Aqueous-Phase Reforming of the Model Compound Lactose Using Pt-Ni/Cu-Al Hydrotalcite Catalyst
Cheese whey effluent (CWE) is a byproduct from cheese making industry having a high (50,000–100,000 mg/L) chemical oxygen demand (COD) which makes it...
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Value Addition and Sustainable Management of Dairy Industry Byproducts
Global demand for dairy products is increasing with the population, changing consumption patterns, and urbanization. The byproduct generation of the...
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Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review
Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals,...
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Application of Microbial Enzymes in Food Industry
Enzymes are essential for both synthesis and breakdown processes in all living organisms. The use of biocatalysts has replaced destructive chemical...
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Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties
The dairy industry has added a wide range of useful ingredients to its dairy products in response to consumers’ shifting lifestyles and desire for...
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The Food Industry
As the obesity epidemic progressed, the food we eat, and the way it is manufactured, changed markedly. The industrial processing of food is...
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A Review on the Development of Silicon and Silica Based Nano Materials in the Food Industry
Silicon and silica-based nanoparticles have been widely used in the food sector for a substantial period of time. The past few years have...
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Application of Biotechnology in the Food Industry
Biotechnology is a multidisciplinary field that majorly influences human life. Biotechnology significantly affects the supply of food, the...
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Nanofiltration (NF) Membrane Processing in the Food Industry
Nanofiltration (NF) membranes are the globally recognized membrane technology, having potential use in food industries from a consistent, economical...
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Natural food flavours: a healthier alternative for bakery industry—a review
Human beings always remained attracted towards vivid food flavours and aroma. Ever since the food industry came into existence, several brands and...
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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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Electronic nose and its application in the food industry: a review
Food is closely related to human life. With the development of the times, the human demand for food has changed dramatically. People pay closer...
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Seaweed- A Sustainable Food Source in the Food Industry
The global demand for seaweed consumption gaining immense popularity due to the presence of valuable components such as protein, essential minerals,...
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Use of Proteolytic Activity of Ficus carica in Milk Coagulation
Plant-derived proteases to coagulate milk in cheese making have gained considerable attention. This is mainly due to greater demand to diversify the...
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An overview of fermentation in the food industry - looking back from a new perspective
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary...
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Hydrocolloid and water soluble polymers used in the food industry and their functional properties: a review
Hydrocolloids in foods play a vital role in develo** food systems with enhanced rheology, quality, organoleptic properties and nutritional value in...
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Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry
This review incorporates the appraisal of fruit peels, commonly dumped agro-waste, as a potential for develo** value-added products and...
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An overview of prebiotics and their applications in the food industry
Prebiotics are bioactive compounds added to or naturally found in some foods that serve as substrates for specific host microorganisms of the...
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Water reuse in the food industry
Due to the significant growing demand for water, it is urgent to those in the food industry to consider a more rational and sustainable use of such a...