Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
In recent years, the rapid increase in the global population, the challenges associated with
climate change, and the emergence of new pandemics have all become major threats to …
climate change, and the emergence of new pandemics have all become major threats to …
Advances in physicochemical pretreatment strategies for lignocellulose biomass and their effectiveness in bioconversion for biofuel production
The inherent recalcitrance of lignocellulosic biomass is a significant barrier to efficient
lignocellulosic biorefinery owing to its complex structure and the presence of inhibitory …
lignocellulosic biorefinery owing to its complex structure and the presence of inhibitory …
Functional implications of bound phenolic compounds and phenolics–food interaction: A review
Sizeable scientific evidence indicates the health benefits related to phenolic compounds
and dietary fiber. Various phenolic compounds‐rich foods or ingredients are also rich in …
and dietary fiber. Various phenolic compounds‐rich foods or ingredients are also rich in …
Non-thermal technologies for food processing
Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …
But these thermal treatments may result in deterioration of the nutritional and sensory …
Current perspective on pretreatment technologies using lignocellulosic biomass: An emerging biorefinery concept
A critical factor which controls the socio-economic development of any nation is “energy”.
With depleting fossil fuels, there is a shift in focus to lignocellulosic biorefinery. The review …
With depleting fossil fuels, there is a shift in focus to lignocellulosic biorefinery. The review …
[HTML][HTML] A critical review on pulsed electric field: A novel technology for the extraction of phytoconstituents
Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous
biologically active compounds called “phytoconstituents” that consist of phenolics, minerals …
biologically active compounds called “phytoconstituents” that consist of phenolics, minerals …
Bioactive phenolic compounds from agri-food wastes: An update on green and sustainable extraction methodologies
Phenolic compounds are broadly represented in plant kingdom, and their occurrence in
easily accessible low-cost sources like wastes from agri-food processing have led in the last …
easily accessible low-cost sources like wastes from agri-food processing have led in the last …
Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies
Maillard reaction is a non-enzymatic reaction takes place between reducing sugar and free
amine in food products. This reaction alters the organoleptic properties and possess …
amine in food products. This reaction alters the organoleptic properties and possess …
Pulsed electric field as a promising technology for solid foods processing: A review
A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …
PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and …
Emerging technologies for the pretreatment of lignocellulosic biomass
Pretreatment of lignocellulosic biomass to overcome its intrinsic recalcitrant nature prior to
the production of valuable chemicals has been studied for nearly 200 years. Research has …
the production of valuable chemicals has been studied for nearly 200 years. Research has …