Recent studies have examined the effects of non-thermal processing on phenolics, flavonoids, anthocyanins, vitamins and overall antioxidant capacity across a range of food matrices. Compared with ...

The Institute for the Advancement of Food & Nutrition Science publishes a list of general principles it hopes will inform any ...

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 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 ...

New research out of Finland is challenging the concept that all processed plant-based foods are unhealthy. The groundbreaking study reveals that food processing methods greatly affect the health value ...