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

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 ...

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

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 ...

A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods.

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 ...