Food industry has been recently aiming among other things toward the production of functional foods. Probiotics fall into this category. Although dairy food matrices have traditionally been used for the elaboration of them, in recent years, a number of allergic or abnor...

Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modifed crop, able to adapt to harsh conditions and low-input farming. Lupines are rich in protein and poor in starch, similar to soy. The factor limiting the use...

The unique agricultural rum produced in Europe, Agricultural Rum of Madeira, is obtained from alcoholic fermentation and distillation of sugarcane juice, followed by cask ageing for a minimum of 3 years. For the first time, the impact of underwater bottle ageing on the ...

Storage and preservation of food products is posing a great challenge to food processing industry. In majority of cases, the shelf life of foods is being compromised by the food borne pathogens and the packing material used for the storage of food. Hence, there is a gre...

The global community is in a quest for nutritional and environment-friendly resources as a part of their food habit. The ubiquitous trend of veganism tied with the increasing apprehensions towards animal welfare, negative impact on human health and the environment has e...

Garlic (Allium sativum L.), cultivated since the Neolithic period, is a vegetable with therapeutic and culinary properties that presents great economic importance in the world. Characterization of a Spanish traditional garlic variety known as “Fino de Chinchon” was achi...

Atmospheric cold plasma (ACP) is an emerging technology which has increased attraction due to the consumers’ tendency toward fresh and minimally processed food products. This non-thermal technology has been considered as a promising tool for decontamination of foods, mo...

Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein extracted from oats received considerable attention being more abund...