European Union has started a project that include ultrasound method to dehydrate fruits and vegetables. High  frequency sound waves are used in this method and and doesn’t effect nutritional value of fruits and vegetables. The project is carried out by 8 foundations from Spain, Germany, Sweden, England and Turkey. The coordinator of the project is [...]

Researches have tried to find natural alternative materials to chemical food additives. The new material is chitosan.
Chitosan is the structural element in the exoskeleton of crustaceans (crabs, shrimp, etc.) and cell walls of fungi. Commercial chitosans are produced by deacetylation of chitin.

According to new findings published in Innovative Food Science and Emerging Technologies using chitosan [...]

Several methods are used to conserve foods against microbiological and enzymatic changes and to prolong products’ shelf life. The main aim of the food conservation is, together with prevention of spoilage, preserving their nutritional values, color, aroma and physical structure during storage. With consumer conscious, manufacturers aim to produce more quality food products and researches [...]