This chapter discusses the recent advances in food powder adhesion (particle-surface interactions) and cohesion (particle-particle interactions) which affect their functional properties and bulk behaviour of powder materials ...

β-Lactoglobulin (β-LG) constitutes approximately 10% of all the milk proteins becoming the major whey protein. β-LG nanofibrils (β-LG-N) have been prepared as based on various physicochemical or enzymatic processes. ...

Tomato and its products are valuable sources of polyphenols, including naringenin chalcone, rutin, quercetin, chlorogenic acid, caffeic acid, naringenin, kaempferol-3-rutinoside, p-coumaric acid, ferulic acid, and kaempferol, ...

Considering the increasing demand of consumers for nutritious and functional foods, manufacturers in the food industry have to develop preservation technologies to ensure that the nutrients of the foods are lost to a ...

Supply chain network design and optimization is one of the most important strategic decisions that an organization has to make. SC network design decisions are strategic-level SC decisions because they have long-lasting ...

There have been major developments in project management over the years; however, the success rates of projects are still far from the desired levels. The number of studies focusing on project success has been increasing ...

Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including ...

Health-conscious consumers are looking for foods that impart benefits beyond simple nutrition. Beverages are seen by consumers as the most active food category for their convenience in usage and distribution, and they have ...