In recent years, the rapid increase in the global population, the challenges associated with
climate change, and the emergence of new pandemics have all become major threats to …

Abstract In 2019, the International Scientific Association for Probiotics and Prebiotics
(ISAPP) convened a panel of experts specializing in nutrition, microbial physiology …

This review presents innovative extraction techniques and their role in promoting
sustainable ingredients for the food, cosmetic and pharmaceutical industries. These …

Background Thermal processing is the most common decontamination method used in the
dairy industry to ensure food safety and extend shelf life. However, due to the increased …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh-like'characteristics while still being safe and a long shelf-life. These requirements are …

Background Food irradiation is a non-thermal, energy-efficient, non-chemical and physical
method of food preservation in which the food is exposed to various ionizing and non …

The market demand for new meat and fish products with enhanced physicochemical and
nutritional properties attracted the interest of the food industry and academia to investigate …

Market interest in aromatic plants from the Mediterranean is continuously growing mainly
due to their medicinal and bioactive compounds (BACs) with other valuable constituents …

Background Thermal pasteurization and sterilization are predominantly used in the dairy
industry due to their efficacy in improving the product safety and shelf life. However, heat …

Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which
are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics …