Essential oils (EO) are highly concentrated chemicals extracted from leaves, stems,seeds, roots, flowers, resins, and barks. It has been illustrated that essential oils derived from clove, lemon, fennel, eucalyptus, teatree, lavender, peppermint, rosemary have preventive effects...
Open access
Research Article10.9734/cjast/2024/v43i64385
Osmotic dehydration (OD) is one of the oldest but still evolving food preservatiuon techniques, develouped to prolong the shelf life of perishable foods while preserving nutritional and sensory characteristics. Salt nad sugar solutions have been used to preserve foods. Osmotic de...
Open access
Research Article10.9734/ejnfs/2025/v17i51720
Everyone having access to or not to a sufficient supply of processed, safe, fresh, nutritional and in pocket-friendly food is a significant worldwide issue. By 2050, it could pose a major challenge for feeding 9 billion people, for which increasing food production technologies ne...
Open access
Research Article10.9734/acri/2025/v25i51214
Fruits and vegetables are vital for human health, environmental sustainability, and the resilience of food systems. While their benefits, such as high concentrations of vitamins, minerals, fiber, and bioactive compounds, are well-known, global consumption remains below recommende...
Open access
Research Article10.9734/ejnfs/2025/v17i51705
Microbial polysaccharides, including exopolysaccharides (EPS)’ plays significant roles in various industries due to their functional properties. This review discusses the extraction and purification techniques of microbial polysaccharides from bacteria, emphasizing centrifugation...
Open access
Research Article10.9734/cjast/2024/v43i114453
All living creatures need food to survive. Food has a limited period to keep it safe for consumption and fresh. To keep the food product safe to consume for an extended period of time, and maintain the quality in terms of its taste and odor. Preservatives are incorporated in the...
Open access
Research Article10.9734/cjast/2023/v42i474312
Packaging of food plays a crucial role in the enhancement of shelf-life of the food products, by acting as a barrier between the food inside the packaging and the outside environmental conditions. This provides unfavourable conditions for the microbes to grow and thus food remain...
Open access
Research Article10.9734/jsrr/2025/v31i53004
Dietary fibre is one of the most important ingredients in fruits & vegetables, it aids digestion and metabolism. It’s an indigestible material that reaches your small intestine and ferments in your colon, promoting a healthy microbiome. There are three types of fibre: soluble...
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Research Article10.9734/ejnfs/2025/v17i41696
Innovations for the bakery market are for healthier and functional foods (e.g., Peas, lentils and other fibers like psyllium) which are driven by taste and rethinks of the health of the product. Conventional baked goods are predominantly dependent on refined wheat flour, which is...
Open access
Research Article10.9734/ejnfs/2025/v17i41695
Spray drying is an unprecedented technique in the food industry which involves conversion of liquid foods into stable powdered form, allowing enhanced transportability, solubility and stability of temperature-sensitive bioactives. It involves atomization of liquid feed into fine...
Open access
Research Article10.9734/ejnfs/2025/v17i41693
Population growth, changes in diets and sustainability issues support the global demand for protein. Animal-based protein sources are responsible for substantial amounts of greenhouse gas emissions, deforestation and water wastage, urging the assessment of sustainable alternative...
Open access
Research Article10.9734/ejnfs/2025/v17i41691
Enzymes are very important in the food industry because they naturally speed up and improve various processes. They are used in many areas, including baking, dairy, brewing, and the processing of fruits and vegetables. Enzymes help make food products better in quality, longer-las...
Open access
Research Article10.9734/ejnfs/2024/v16i111593
To ensure food security and quality of seafood products: As demand for quality food is increasing with the increase in population accurate identification of microorganisms causing spoilage of food becomes significant which is easily possible with the help of omics technology. Omi...
Open access
Research Article10.9734/ejnfs/2024/v16i111588
The Fortification of food products with micronutrients to address their deficiencies is a concept which has been introduced over a hundred years from now. Yet the problem of malnutrition still persists in the 21st century. Micronutrient deficiencies are a problem which disproport...
Open access
Research Article10.9734/cjast/2023/v42i474317
Fermentation is an age-old chemical process which plays a vital role in various aspects of food processing all over the world and helps in enhancing flavour, and value addition and provides many health benefits to the consumer. Fermentation has a multi-directional role and signif...
Open access
Research Article10.9734/cjast/2023/v42i474313
The processing of food is a common method that converts raw materials into edible items that are safer, simpler to prepare and frequently more appealing to customers this change however has implications for the nutritional composition of meals It is used to describe the effects o...
Open access
Research Article10.9734/cjast/2023/v42i464292
The increasing consumption of processed foods, including snacks, confectionery, and sugar-sweetened beverages, has contributed significantly to rising obesity rates and associated health risks. This review examines the impact of food processing on dietary patterns, nutritional qu...
Open access
Research Article10.9734/ejnfs/2025/v17i41702
A tampered food, Food is any substance made up of carbohydrates, water, fats, and proteins that is consumed by humans and other animals to survive. It holds great significance for us. Nonetheless, it is not uncommon for food products to be tampered with, and dangerous situations...
Open access
Research Article10.9734/jsrr/2024/v30i112607