Food industries are facing a great challenge due to contamination of food products with
different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate …

The food industry has long been committed to finding alternatives of chemical preservatives
to retain the freshness of food. However, the use of chemical preservatives has raised …

Food safety and microbiological quality are major priorities in the food industry. In recent
years, there has been an increasing interest in the use of natural antimicrobials in food …

Highlights•Microencapsulation is a promising technique to stabilize functional
foods.•Encapsulation of probiotics increases its viability through gastrointestinal tract.•The …

Background Despite the diversity of Brazilian fruit production, many native species; remain
insufficiently exploited, such as Garcinia brasilienses. Scope and approach The goal of this …

Bread is a food that is commonly recognized as a very convenient type of food, but it is also
easily prone to microbial attack. As a result of bread spoilage, a significant economic loss …

Spray drying is one of the oldest, most common, and economical techniques typically
employed for producing dry powders from flowable feeds which can be a solution …

Encapsulation protects sensitive food ingredients against oxygen, heat, moisture, pH and it
masks the unwanted taste of nutrients. The objective of the study was to encapsulate the …

Rosmarinic acid (RA) is a naturally occurring phenolic compound with antioxidant, anti-
carcinogenic and anti-inflammatory activities, amongst others, and is therefore a compound …

Four essential oils were evaluated for antifungal activities against ten isolates of Aspergillus
flavus. All strains, except A. flavus PSRDC-2, were strongly inhibited by clove (Syzygium …