The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

Background The food industry is heavily dependent on fossil fuels and significantly
contributes to GHG emissions. The global population is also growing and food demand is …

The total emission mitigation potential achievable by the year 2030, calculated based on
sectoral assessments, is sufficient to reduce global greenhouse gas emissions to half of the …

Abstract High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used
for pasteurization with minimum heat input. They also alter physico-chemical properties of …

The food system plays a significant role in anthropogenic greenhouse gas (GHG) emissions,
contributing to over one-third of these emissions. However, there has been limited attention …

Background In recent years, researchers have focused on functional ingredients, functional
foods, and nutraceuticals due to the rapidly increasing interest in bioactive components …

Innovative and sustainable food preservation techniques are vital for enhancing food quality,
safety, and reducing environmental impact. In this review, the methods aligned with …

Dairy processing provides acceptable safety and shelf-life to final products, and improves
their bioactivity. The present study evaluated the potential of different milk processing …

The use of natural antimicrobials in the food industry is being proposed as an eco-friendly
postharvest technology to preserve fruit-derived foods. In this context, this systematic review …

The increasing global demand for food, places significant sustainability pressures on food
manufacturing systems. Given the finite nature of traditional energy supply resources …