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Rheological Measurements of Food Products
Rheology plays an integral role in product development, quality control, process design, and scale-up of food products. Rheology is a science based...
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Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs
Edible insects have been part of the eating habits of several cultures over the years. They are recognized as a promising nutritional and sustainable...
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Value Added Products From Food Waste
The rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large...
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Cereal-Based Food Products
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily...
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Food Processing Techniques to Conserve Millet-Based Ethnic Food Products of India
Food is closely related with the diversity and adaptation of the people making it as a source of cultural identity and heritage. Ethnic food culture...
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Microplastics contamination in selected staple consumer food products
The use of plastics in the manufacturing of food products is of concern as microplastics (MPs, 1 µm to 5 mm) find their way into food which poses...
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Emotional Response to Food Flavor and Its Application in Food Products
Emotion research has gained renewed attention in the marketing and advertising fields as a critical tool to predict consumer choice behavior. The...
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Flavor-Associated Applications in Health and Wellness Food Products
Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the...
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Microextraction Separation and Preconcentration of Mycotoxins for Their Determination in Food Products
AbstractMycotoxins are among the most dangerous natural food contaminants. The review considers the principles of microextraction methods...
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The Role of Air and Aerosols in Contaminating Food Products During Food Processing
Foodborne illnesses are a significant public health issue. Microorganisms can spread through many points, including food, people, surfaces, and air...
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Market Overview of Health and Wellness Food Products
The health and wellness of foods and beverages is a broad subject that continues to evolve and be of increasing interest to both consumers and...
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Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products
Cold plasma processing is a nonthermal approach that maintains food quality while minimizing the effects of heat on its nutritious qualities....
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Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
The fermented foods have been a part of the human diet in both traditional and modern cultures. Fermented food products are those produced through...
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Exploitation of Seaweed Functionality for the Development of Food Products
Salubriousness, sustainability, low environmental footprint, and low production cost make seaweed an exciting food source for meeting food security...
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Role of Flavor in Health and Wellness Food Products
Health and wellness foodHealth and wellness foods products are typically designed to promote overall human well-being and a sustainable planet. The...
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Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products
Food dehydration, the process of reducing moisture in food to improve shelf life, is one of the oldest food preservation methods used by the food...
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Citrus Based Food Products and Their Shelf Life
Citrus fruits represent the one of the most consumable fruit genus globally. The genus includes sweet orange (Citrus sinensis), lime (Citrus...
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The hydrates of chlorogenic acid in its aqueous solution and in stored food products
Chlorogenic acids (CQAs), a large family of naturally occurring esters of quinic acid with one, two or even three cinnamic acids moieties and/or...
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Recent Advances in the Processing of Agri-food By-products by Subcritical Water
The improper disposal of by-products from the agri-food industry raises global economic concerns. Therefore, proper management, development, and...
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The versatility of pectin: a comprehensive review unveiling its recovery techniques and applications in innovative food products
Pectin, a complex polysaccharide present in the middle lamella of plants, may appear in different structures depending on its origin and extraction...
