Background Fruits and vegetables are rich sources of highly beneficial bioactive compounds
traditionally used for healing purposes. These bioactives are recently being used for large …

One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …

The use of non-thermal processing technologies has grown in response to an ever-
increasing demand for high-quality, convenient meals with natural taste and flavour that are …

Nowadays, the food industry is heavily involved in searching for green sources of valuable
compounds, to be employed as potential food ingredients, to cater to the evolving …

Ultrasonic waves can induce physical and chemical changes in liquid media via acoustic
cavitation. Various applications have benefitted from utilizing these effects, including but not …

Various potential sources of bioactive components exist in nature which are fairly
underutilized due to the lack of a scientific approach that can be sustainable as well as …

Each community has unique needs that must be met, including clothing, food and shelter.
Among these three basic needs, the need for food has the highest urgency and must be met …

In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of
different high intensity ultrasound (HIU) powers on the structure and solubility of the complex …

Hazardous pollutants in water bodies have increased global concern due to their
considerable toxicity and threat to the environmental matrices. Conventional remediation …

Background Today, food processing industries are looking for alternative technologies with
an eco-friendly character for the processing of food, beverages and agricultural crops …