The past few decades have witnessed commendable shifts in food processing technologies based on the requirements of consumers towards healthier, safer, and minimally processed food products. The current paper is a review article about the recent advances in thermal and non-therma...
Open access
Research Article10.9734/ejnfs/2026/v18i62077
One of the main agricultural products grown in tropical nations is sugarcane. An estimated 1.6 billion tons of sugarcane are produced worldwide each year, and from that, 279 million metric tons (MMT) of biomass residues—bagasse and leaves—are produced. Sugarcane residues have bee...
Open access
Research Article10.9734/acri/2024/v24i121014
Direct effects of agrochemicals on soil and belowground diversity are through indiscriminate application in the agricultural field, but through run off the chemical compounds contaminate the soil. The chemical fertilizers contain many hazardous compounds that may cause severe eco...
Open access
Research Article10.9734/ARRB/2017/36657
Polymeric food-contact materials are now an essential part of food packaging because they help protect food, extend shelf life, improve handling, and support safe storage and distribution. However, these materials are not chemically inert. They are complex formulated systems that...
Open access
Research Article10.9734/air/2026/v27i41665
Food processing industries are considered to be rapidly expanding sectors due to the increase in the need for food to prevent hunger and the need for nourishing food to support the development of a healthy country. Nowadays, around one-third of the fresh crop is squandered during...
Open access
Research Article10.9734/ejnfs/2024/v16i111594