Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

Background Despite their continued popularity and wide consumption, high-fat content of
traditional dairy products can pose serious health concerns for consumers. It is becoming …

The most crucial component of every food product is its color, which increases its
acceptability and attractiveness. Synthetic colorants have gradually been replaced with …

Consumers are becoming increasingly aware of the impact of their dietary choices on the
environment, animal welfare, and health, which is causing many of them to adopt more plant …

Plant mucilage is a renewable and cost-effective source of plant-based compounds that are
biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly …

Betalains are natural nitrogenous water-soluble pigments found in species belonging to the
Caryophyllales order and in mushrooms. Betalains can be considered multifunctional …

Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is
widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing …

Yogurt is one of the most popular consumed fermented dairy products in the world due to its
high nutritional content and considerable benefits to human health. Polysaccharides are a …

Fermenting yogurt with plant-based ingredients for nutritional and health benefits is an
emerging trend. The growth kinetics, metabolomics changes, and antioxidant activity of …

The application of petroleum polymers and plastics in food packaging is exhibiting an
increasing trend, due to low price and desirable characteristics. Nevertheless, these …