The present review paper focuses on the chemistry of oxidative stress mitigation by
antioxidants. Oxidative stress is understood as a lack of balance between the pro-oxidant …

The design of functional foods has grown recently as an answer to rising consumers'
concerns and demands for natural, nutritional and healthy food products …

Currently, non-renewable resources are heavily consumed, leading to increased global
warming resulting from the production of carbon dioxide etc., phase change materials …

Nanotechnology has several applications in food industry and it significantly helps in
characterization, fabrication, and manipulation of nanostructures. The nanostructures …

Anthocyanins are a bioactive compound belonging to the flavonoid classthatis present in
human nutrition through plant-based foods. Due to their antioxidant properties, several …

There is an increasing demand for alternative and sustainable protein sources, such as
vegetables, insects and microorganisms, that can meet the nutritional and sensory …

Food packaging is designed to protect foods, to provide required information about the food,
and to make food handling convenient for distribution to consumers. Packaging has a crucial …

Abstract oxidative stress is caused by an abundant generation of reactive oxygen species,
associated to a diminished capacity of the endogenous systems of the organism to …

Essential oils (EOs) contain a complex mixture of volatile and non-volatile molecules with
diverse biological activities, including flavoring, antioxidant, antimicrobial, and nutraceutical …

Flavonoids, which are a class of polyphenols widely existing in food and medicine, have
enormous pharmacological effects. The functional properties of flavonoids are mainly …