Microbes are the biggest shareholder for the quantitative and qualitative deterioration of
food commodities at different stages of production, transportation, and storage, along with …

The consumption of red fruits is growing worldwide due to their sensory characteristics and
bioactive compounds. The main compounds responsible for the color of red fruits and their …

Tamarindus indica is one of the tropical medicinal plants that has been attributed curative
potential of numerous diseases by many rural dwellers. This study was designed to evaluate …

Declining tree health status due to pollutant impacts and nutrient imbalance is widespread in
urban forests; however, chemical fertilizer use is increasingly avoided to reduce …

The present study deals with encapsulation of Myristica fragrans essential oil (MFEO) into
chitosan nano-matrix, their characterization and assessment of antimicrobial activity …

Rose and nasturtium are common ornamental edible flowers rich in phytochemicals whose
application as food is not widely explored. The gastrointestinal environment can modify …

The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong,
black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of …

Catechins belong to the group of flavonoids. Numerous studies show that consuming foods
rich in catechins such as vegetables, fruits and especially teas may decrease the risk of …

Bacterial cellulose (BC) is a biomaterial produced by Gluconacetobacter xylinus, with wide
applicability in different areas, such as biomedical, pharmaceutical, and food. BC production …

Jabuticaba is a fruit originally from the Atlantic Forest, and it is found in different Brazilian
states. The fruit adapts to the humid tropical and subtropical climate in regions with low …