Crossflow (or tangential flow) filtration, in which the feed liquid passes both parallel and perpendicular to the membrane, ...

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 ...

Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

Recent studies have examined the effects of non-thermal processing on phenolics, flavonoids, anthocyanins, vitamins and ...

In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its ...

In a world where the demand for healthier diets is on the rise, a new review published in Engineering explores how innovative food processing technologies can enhance the utilization of nutrients in ...

Food quality is not only about recipes and ingredients; it is also deeply influenced by the tools used during preparation. In ...