Recent studies have examined the effects of non-thermal processing on phenolics, flavonoids, anthocyanins, vitamins and overall antioxidant capacity across a range of food matrices. Compared with ...

Scientists are finding ways to recover nutrients from food waste, turning discarded scraps into ingredients, supplements, and ...

Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

The Institute for the Advancement of Food & Nutrition Science publishes a list of general principles it hopes will inform any ...

In a world where the demand for healthier diets is on the rise, a new review published in Engineering explores how innovative food processing technologies can enhance the utilization of nutrients in ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...