A variety of bioactive substances present in fruit-and vegetable-processed products have
health-promoting properties. The consumption of nutrient-rich plant-based products is …

Background Food-borne microbial contamination is a significant public health concern. The
use of conventional thermal processing methods to ensure food safety can result in a loss of …

Human milk and commercial dairy products play a vital role in humans, as they can provide
almost all essential nutrients and immune‐active components for the development of …

Protein oxidation in foods remains a topic of the utmost scientific interest. The first papers on
this topic were written almost 30 years ago, when Wan et al.[1] reported how the protection …

Ultraviolet C (UVC) radiation is a widely used technology for the disinfection of surfaces, air
flows, water and other liquids. Although extensive research has been conducted on the UV …

Processing results in several kinds of dairy products with variable properties and shelf lives
that preserve and often enhance the unique nutritional and biological value of milk. Apart …

This study evaluated how the efficacy of intense pulsed light (IPL) was influenced by
biological factors such as the incubation time and the population of Escherichia coli …

Organic fertilizers are useful in hydroponic agriculture to bring about a sustainable society
with minimal pollution. Irradiation of l-tryptophan (l-Trp) solutions with electrically neutral …

Toward establishing the full design aspects of chitosan as a packaging material or as cling
wraps, the chemical characteristics, thermal stability, optical transparency, Young's modulus …

In this study, we investigated the combined effect of 222 nm krypton-chlorine excilamp (EX)
and 307 nm ultraviolet-B (UVB) light on the inactivation of Salmonella Typhimurium and …