Global demand for macroalgal and microalgal foods is growing, and algae are increasingly
being consumed for functional benefits beyond the traditional considerations of nutrition and …

Nowadays, many consumers prefer foods with a high content of nutraceuticals that
contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more …

The concept of food matrix has received much attention lately in reference to its effects on
food processing, nutrition and health. However, the term matrix is used vaguely by food and …

Biopolymer microgels have considerable potential for their ability to encapsulate, protect,
and release bioactive components. Biopolymer microgels are small particles (typically 100 …

Many consumers are incorporating more plant-based foods into their diets as a result of
concerns about the environmental, ethical, and health impacts of animal sourced foods like …

Various secondary plant metabolites or phytochemicals, including polyphenols and
carotenoids, have been associated with a variety of health benefits, such as reduced …

Drying is one of the foremost and important steps during the processing of agricultural crops,
medicinal plants and herbs to preserve their properties. The present review provides a …

Background In vitro digestion models show great promise in facilitating the rationale design
of foods. This paper provides a look into the current state of the art and outlines possible …

Demand for food production has increased due to population growth. The negative
environmental impact of animal agriculture necessitates the search for alternatives to animal …

Background Bioactive factors in functional foods play a crucial role in performing their
specific functions. These factors have their own specific physical and chemical properties …