Orange pomace (OP), a by-product from the orange juicing process, is still abundant in dietary fiber and phenolic compounds. In order to reutilize this by-product and convert it into an innovative functional food ingredient, a lab-scale process consis . . .

Orange pomace (OP), a by-product from the orange juicing process, is still abundant in dietary fiber and phenolic compounds. In order to reutilize this by-product and convert it into an innovative functional food ingredient, a lab-scale process consis . . .

Minimal and efficient food processing is important in the food industry to achieve food safety, efficiency, and to preserve as much of the original nutrients of the food as possible. This study is designed to explore processing of foods by combining t . . .

Bacterial spores have been a concern in food safety and public health. Among the spore formers, Clostridium botulinum is of particular interest due to its capability to produce the deadly neurotoxin leading to botulism. Since sporulation is a key feat . . .