Non-thermal processing techniques are an expanding field in food preservation, seeking to extend shelf life and ensure safety while maintaining nutritional and sensory qualities. Conventional heat ...

Starch is a vital component of the human diet, serving as a primary energy source. However, high-glycemic starches are linked to the increasing prevalence of chronic diseases like obesity and diabetes ...

Low-moisture foods, defined by reduced water activity, encompass products such as nuts, spices, flours and powdered ingredients. Thermal processing of these matrices is employed primarily to ...

Aquatic foods, including fish, shellfish, seaweeds, and other marine resources, are globally recognized for their exceptional nutritional value and their ...

Researchers have made significant advancements in developing health-focused food technologies by investigating non-thermal processing methods to alter starch digestibility. This cutting-edge approach ...