Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Background The past decade has seen an increased interest in the application of non-
equilibrium plasma for food processing. An important aspect of the interaction of chemical …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

Oxidation is one of the deterioration reactions of proteins in food, the importance of which is
comparable to others such as Maillard, lipation, or protein‐phenol reactions. While research …

Proteins and phenolic compounds are two types of food ingredients with distinct
functionalities. In the past decade, many attempts have been made to conjugate phenolic …

Background Proteins are essential nutrients required in various body functions and normal
human life. However, in the food industry, the application of proteins especially those of …

Non-thermal processing technology has shown unparalleled advantages in improving food
quality and safety, making it develop rapidly in recent years and become a new research …

The increasing incidence of food allergy cases is a public health problem of global concern.
Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend …

Background Milk and dairy products are among the most important protein sources for
humans. During the processing of these products, applied thermal treatments often induce …

The recent trend in consumption of plant-based protein over animal protein opens up a new
avenue for sustainable agriculture practice, less environmental impact and greenhouse gas …