Food packaging is a multidisciplinary area that encompasses food science and engineering,
microbiology, as well as chemistry, and ignited tremendous interest in maintaining the …

Chitosan is a natural polycationic linear polysaccharide derived from chitin. The low
solubility of chitosan in neutral and alkaline solution limits its application. Nevertheless …

Biodegradable polymers obtained from renewable resources, such as chitosan and
collagen, are sustainable alternatives to develop environmentally friendly materials. Due to …

Electrospinning has gained greater consideration in nanotechnology due to its flexible and
superior processing technique. It is considered a unique method to produce nanofibers from …

Nano-microfibrous structures of biopolymers with a wide range of compositions,
morphologies, mechanical properties and bioactivities could be developed using …

Postmortem aging is a value-adding process and has been extensively practiced by the
global meat industry for years. The rate and extent of aging impacts on meat quality …

The present review has mainly focused on the specific parameters including aging (aging
days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and …

Electrospinning and electrospraying are versatile techniques for the production of nano-to
micro-scale fibers and particles. Over the past 2 decades, significant progresses have been …

Fresh and processed meat products are staple foods worldwide. However, these products
are considered perishable foods and their deterioration depends partly on the inner and …

An increasing consumer demand for a higher quality and eating experience has led to a
revisit to the dry aging process. Therefore, research also focuses on the effects of different …