Sonication is recognised as a potential technique for improvement in the quality of fruit juices.
This study was initiated with the objective of evaluating the effect of sonication treatments …

Cysteine and homocysteine (Hcy), both sulfur‐containing amino acids (AAs), produced from
methionine another sulfur‐containing amino acid, which is converted to Hcy and further …

Background Demand of dairy products is increasing in different countries, which results in
the development of the dairy industry and increases in the generation of wastes. The main …

Natural pigments are widely utilized as food additives nowadays to impart color or improve
the taste of the food products. These pigments are significant food compounds used in the …

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits
to the host when administered in adequate quantity. Currently, research is being conducted …

The human gut possesses millions of microbes that define a complex microbial community.
The gut microbiota has been characterized as a vital organ forming its multidirectional …

Chronic inflammation plays an imperative role in the onset and progression of chronic
diseases including diabetes, hypertension, cancer, allergies, and asthma. Diet can modulate …

Structured Abstract Background Since prehistoric times, eggs have been used as a food source
by human beings. Eggs are not only a good source of nutrition, but their shells also have …

Background Owing to increased egg consumption globally, a corresponding surge of about
18% in egg production has been recorded during the last decade as reported by WATT …

Food quality has recently received considerable attention from governments, researchers,
and consumers due to the increasing demand for healthier and more nutritious food products. …