Sustainable biosynthesis of antioxidants from Koji rice fermented with Aspergillus flavus using microwave-assisted extraction
Comparison of quality characteristics of tomato paste produced under ohmic-vacuum combination heating and conventional heating
Emergence of cold plasma and electron beam irradiation as novel technologies to counter mycotoxins in food products
Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System
Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein
Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system
The manufacture and characterization of silver diammine fluoride and silver salt crosslinked nanocrystalline cellulose films as novel antibacterial materials