Introduction Resistant starch is a type of starch that is not fully broken down and absorbed in the small intestine, instead passing through to the large intestine where it can have beneficial effects on gut…
Read MoreIntroduction Enzymatic browning is a common issue that occurs in fresh-cut fruits when they are exposed to air. This process leads to the discoloration of the fruit, making it less appealing to consumers. Inhibition of…
Read MoreIntroduction Enzymatic browning is a common issue that affects the quality and shelf life of fresh-cut fruits. Browning reactions occur when enzymes such as polyphenol oxidase (PPO) and peroxidase (POD) catalyze the oxidation of phenolic…
Read MoreIntroduction Microbial transglutaminase (MTG) is a naturally occurring enzyme that has gained significant attention in the food industry due to its ability to modify and improve protein functionality. This enzyme has been used in various…
Read MoreIntroduction Lipid oxidation is a major concern in the food industry, as it leads to the deterioration of food quality, development of off-flavors, and loss of essential nutrients. Omega-3 enriched foods, which are becoming increasingly…
Read MoreIntroduction Microwave-assisted extraction (MAE) is a novel and efficient extraction technique that has gained significant attention in recent years for the extraction of bioactive compounds from various plant materials. This technique utilizes microwave energy to…
Read MoreIntroduction Plant-based cheeses have gained popularity in recent years as more people are turning towards plant-based diets for health, environmental, and ethical reasons. However, one of the main challenges in developing plant-based cheeses is achieving…
Read MoreIntroduction: Plant-based cheeses have gained popularity in recent years as more people are opting for dairy-free alternatives due to health, ethical, and environmental reasons. However, one of the challenges faced by manufacturers of plant-based cheeses…
Read MoreIntroduction Foodborne pathogens pose a significant threat to public health, causing illnesses and even deaths worldwide. Rapid detection methods for foodborne pathogens are crucial in ensuring the safety of food products and preventing outbreaks of…
Read MoreIntroduction Controlled release of flavors in food matrices is a crucial aspect of food science and technology that has gained significant attention in recent years. The ability to control the release of flavors in food…
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