Carotenoids are fat-soluble natural pigments with potent antioxidant and antibacterial
properties, and their colors are sensitive to environmental pH changes (halochromic …

Improving the tolerance of crop species to abiotic stresses that limit plant growth and
productivity is essential for mitigating the emerging problems of global warming. In this …

The efficient manufacturing of food spoilage indicators based on intelligent nonwovens
represents a promising alternative to enable the application of these materials in food quality …

Hemicellulose hydrogels have garnered significant attention owing to their abundance and
exceptional properties, such as renewability and biodegradability. However, their weak …

Bacterial spoilage in fruits and vegetables has emphasised the importance of extending the
shelf life of food and ensuring a secure and dependable food supply that requires suitable …

Radio frequency (RF) is a novel food processing technology, which has the advantages of
strong penetration and uniform heating. The temperature of RF processing is typically not …

Phthalates are the synthetic chemical plasticizers with the most varied uses and are a
source of concern due to their toxicity and ubiquity, so much so that even plasticizer-free …

The use of fossil-based plastics in food packaging poses a serious environmental concern.
Pectin, a natural biodegradable polymer, offers a potential solution for environmentally …

Novel food processing technologies have been devised to cater to the specific requirements
of consumer products and tackle the challenges associated with conventional food …

This study investigated the impact of packaging methods coupled with high barrier
packaging loaded with titanium dioxide (TiO2) on the quality of chilled pork. The experiment …