Food Science and Nutrition

Nowadays, there are dominant scientific breakthroughs to advance the packaging industry to identify ..

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Worldwide consumption and production — a driving force of the global economy — rest on the use of th..

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But thes..

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The commercial developments in dairy functional foods and ingredients were discussed. Functional foo..

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Cereal-based foods are the major staples around the world. These foods are mostly made from a variet..

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Consumer interest in food products has gradually shifted from a request for sensory satisfying produ..

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Adhesion, the physical phenomenon by which two materials are sticking together, is of primary import..

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Food and beverage manufacturers have a responsibility to identify allergens that are contained in th..

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Natural products such as complex carbohydrates, proteins, and specialty lipids as well as minor bioa..

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Microbial Food Safety is an essential public health issue of all countries and technology, food-born..

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Bioprocess Technology is dedicated to the developments in biotechnology and its applications in agro..

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When food is loss or wasted, all the resources that were used to produce this food -, including wate..

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Antioxidant foods and ingredients are an important component of the food industry. Antioxidants can ..

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Globally, significant amounts of agro-food residues are generated, most of which are burned as waste..

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Emerging food processing technologies, such as physical, chemical, and biological methods, have been..

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