According to existing food processing classification systems, plant-based protein-rich (PBPR) foods are often considered ‘ultra-processed’—and therefore perceived as unhealthy—despite their ability to ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

What is the NOVA method of food classification? Food processing ensures safety and shelf life by transforming raw components into new products. In the last several decades, this has changed in ...

Cold plasma is an emerging food processing technology which has been shown to effectively inactivate pathogenic bacteria, viruses, parasites, and fungi. The process uses high-voltage electricity to ...

Fish and seafood play a fundamental role in global food security, providing high-quality protein, essential fatty acids, ...

SDG 2- Zero Hunger, SDG 12- Responsible consumption and production and SDG 13- Climate action. This Collection welcomes original research on food processing, including research on refining and ...

In the vast and interesting industry of food production, the right food processing equipment can form the plinth on which the pillars of efficiency, safety, and innovation are constructed. As ...

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