Recent scientific studies have established a relationship between the consumption of
phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins …

The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat
and milk) and processed oil or oil products. Excessive intake of TFAs (> 1% of total energy …

Pectin is a complex versatile heteropolysaccharide of great importance to food,
pharmaceutical and cosmetic industries. It is widely used in the food industry due to its …

Plants produce a variety of high-value chemicals (eg, secondary metabolites) which have a
plethora of biological activities, which may be utilised in many facets of industry (eg …

In the previous few decades, new foreign substances of arising concern present in soil,
water and air have acquired critical consideration because of their antagonistic effect on the …

Microwave-assisted thermal sterilizsation (MATS) technology combines the energy from
microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food …

Background Rice is a staple food globally and plays a key role in the food system of many
countries in the world. However, rice is prone to contamination by mycotoxins such as …

Microwave-assisted extraction (MAE) is a well-established automated green extraction
technique, offering many advantages such as the combined reduction of the extraction time …

The food industry is quite interested in the use of (techno)-functional bioactive compounds
from byproducts to develop 'clean label'foods in a circular economy. The aim of this review is …

Lippia graveolens is a traditional crop and a rich source of bioactive compounds with
various properties (eg, antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic …