What Science Can Do

It is a form of cooking resulting in some of the most recipes desired by customers like pastas, noodles and other extruded products like extruded breakfast cereals. In the process, materials like starch and proteins...

We have heard of printing words. But, printing food is a rather amusing and unthinkable idea. This idea has been realized in the recent years. Nowadays, it is the latest trend to print foods like...

The definition of “bioactive compound” knows dynamism, because the scientific research on the bioactivity potential is booming nowadays. Even if vague definitions and repeated use of the operative word “bioactive” almost integrated the term into...

Soxhlet extraction, also known as continuous extraction, Soxhlet extraction is a technique for extracting chemicals from solids. For the determination of crude fat content, a Soxhlet extraction is used. Fat can be found in large...

Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. Because foodstuffs contain a range of components with varying qualities, interactions between these components are bound to occur, impacting food quality. The interplay between plant proteins/enzymes...

Pulsed electric fields PEF is a non-thermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal detrimental effect on food quality attributes. PEF technology aims to offer consumers high-quality foods. PEF technology is better to...

Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. Due...

Omega-3 fatty acids are essential fats that have numerous health benefits. However, not all omega-3s are created equal. ALA, EPA, and DHA are the three most important of the 11 kinds. Plants are high in ALA,...