Background Agro-food production processes generate a significant amount of waste,
causing a serious environmental burden and a loss of revenue for industry. However, plant …

Micronization is a mechanical and high shearing operation to downsize the particles of food
material to the micron range. Conventionally micronization techniques were employed in …

Recently, fortifying yogurt with dietary fiber has attracted considerable interest. Since
fermentation by lactic acid bacteria might alter the fiber composition and structure, adding …

Cereals have been one of the major food resources for human diets and animal feed for
thousands of years, and a large quantity of by-products is generated throughout the entire …

Background Over the past decades, dynamic high pressure microfluidization (DHPM) has
been widely used in modification of biological macromolecules to overcome some inherent …

Plant food wastes generated through the food chain have attracted increasing attention over
the last few years not only due to critical environmental and economic issues but also as an …

Microfluidizer is one of the emerging processing technologies which has brought
tremendous and desirable changes in food matrix. By generating high cavitation, shear …

Microfluidization is a unique high-pressure homogenization technique combining various
forces such as high-velocity impact, high-frequency vibration, instantaneous pressure drop …

Whole mango juice (WMJ) was prepared by the innovatively designed industry-scale
microfluidizer system (ISMS). The effects of processing pressure (0–120 MPa) on physical …

Microfluidization, as one of the homogenization and emulsification techniques, has been
widely applied in the pharmaceutical and cosmetic industries over the past decades …