Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years,
young consumers have shown a preference for prefabricated food due to its convenience …

This review delves into the concept of nutrition by design, exploring the relationship between
poultry production, the utilization of dietary by-products to create functional foods, and their …

Chickpea protein (CPI) is a promising dietary protein and potential substitute for soy protein
in food product development due to its high protein content and low allergenicity. However …

Food safety and sustainability have recently emerged as the key drivers of fresh horticultural
produce supply and consumption. Despite the food safety preventative controls to manage …

Mycotoxins are common in many agricultural products and may harm both animals and
humans. Dietary mycotoxins are reduced via physical, chemical, and thermal …

Emerging nonthermal and thermal food processing technologies are a better alternative to
conventional thermal processing techniques because they offer high‐quality, minimally …

We investigated the characteristics of a rollable dielectric barrier discharge (RDBD) and
evaluate its effects on seed germination rate and water uptake. The RDBD source was …

Atmospheric cold plasma (ACP) is a potential green preservation technology, but its
preservation mechanism is still unclear, and the effects of different plasma intensities on …

The food and agricultural industries have numerous practical advantages to be gained from
the use of cold plasma technology. This paper attempts to showcase the possible uses of …

Sustainable food practices within the food industry are pertinent to allow efficient food supply
while not negatively impacting the environment. Alternative proteins have gained the …