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.

These findings are detailed in Integration of Artificial Intelligence in Food Processing Technologies, a detailed review that ...

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

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

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 ...

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 ...

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 ...

Food processing is directly related to agriculture and offers many jobs. Creating an enabling environment for young people to become entrepreneurs by processing agro products, stakeholders say, will ...