Foods, Volume 12, Issue 21

The increase in consumer demand for safe, convenient, and fresh food with an extended shelf life is accompanied by an interest in the environmental impacts caused by the food industry [...]

Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra...

The consumption patterns of university students hold the power to significantly influence market trends. This study illuminates the escalating emphasis on animal welfare in these students’ purchasing choices, specifically concerning milk produc...

Health-related metabolic risk factors, such as elevated blood pressure, hyperglycemia, obesity, and dyslipidemia, can lead to metabolic syndrome and increased risk of cardiovascular disease, stroke, and death [...]

This research investigated the impact of air plasma and high-pressure plasma treatments on corn starch. The resulting samples were characterized by particle morphology, molecular polymerization degree, molecular functional groups, and crystallinity....

White tea, known for its high polyphenol content, boasts impressive antioxidant properties, but its practical applications remain promising. In this study, we successfully developed a liquid polyphenolic preparation (wtofLPP) using white tea and osma...

The development of thermal treatments based on the precepts proposed by Nicolas Appert at the beginning of the 19th century is one of the main milestones achieved to prolong the conservation of food and guarantee its supply to the population even if...

Alginate lyase has been demonstrated as an efficient tool in the preparation of functional oligosaccharides (AOS) from alginate. The high viscosity resulting from the high concentration of alginate poses a limiting factor affecting enzymatic hydrolys...

Knowledge and use of technologies can transform waste into sustainable solutions [...]

The presence of acrylamide, a known human carcinogen, in various heated foods raises significant concerns among consumers. Therefore, the development of a good analytical method is of paramount interest to the scientific community. Keeping this in vi...