Abstract In 2019, the International Scientific Association for Probiotics and Prebiotics
(ISAPP) convened a panel of experts specializing in nutrition, microbial physiology …

Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

Abstract “Food processing 4.0” concept denotes processing food in the current digital era by
harnessing fourth industrial revolution (called Industry 4.0) technologies to improve quality …

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 …

This study provides an important insight into the response of food safety systems during the
first months of the pandemic, elevating the perspective of preventing Covid-19 within …

With the introduction of Industry 4.0, and smart factories accordingly, there are new
opportunities to implement elements of industry 4.0 in nonthermal processing. Moreover …

Sažetak The dairy industry produces large amounts of whey as a by-or co-product, which
has led to considerable environmental problems due to its high organic matter content. Over …

Mycotoxins are toxic secondary metabolites produced by certain fungi, which can
contaminate various food commodities, including fruits and their derived products. Patulin …

The modern food supply faces many challenges. The global population continues to grow
and people are becoming wealthier, so the food production system must respond by …

Traditional and novel food processing methods has been employed to reduce the anti-
nutritional factors (ANFs) such as phytic acid, trypsin inhibitors, tannins, saponins and …