This review article introduces nutrition and functional food ingredients, explaining the widely
cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these …

Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics
have a highly important function in preserving food quality and safety, ensuring adequate …

Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Background Oat has long been recognized as a good candidate for both human foods and
animal feeds. However, the significance of oat, as well as its contribution to the food industry …

Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

Abstract Background Every year, almost 1.6 billion tonnes of food are wasted, with 54%
going to waste during production and 46% going to waste during post-market operations …

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 …

Food protein-derived bioactive peptides are recognized as valuable ingredients of functional
foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases …