A growing number of consumers opt for plant-based milk substitutes for medical reasons,
like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant …

The market size of fresh and minimally-processed fruits and vegetables (MPFVs) have
grown rapidly in the last years as a result of consumer attitudes change due to their …

With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection
technologies have been developed. This review comprehensively examines the working …

Abstract Background Low-moisture foods (LMFs) are generally considered “lower risk” in
terms of food safety, however, the frequent foodborne illnesses involved in the consumption …

Citrus fruits are extensively grown and much consumed around the world. Eighteen percent
of total citrus cultivars are destined for industrial processes, and as a consequence, large …

Soymilk is becoming popular worldwide due to its nutritional benefits and the increasing
demand for plant-based alternatives for cow's milk resulting from lactose intolerance and …

Aim The effect of moderate-intensity pulsed electric fields (MIPEF) was evaluated on
vegetable protein concentrates from pea, rice, and gluten. Methods Five percent (w/w) …

Drying is one of the ways to reduce postharvest waste and processing in agricultural
products. Drying with hot air is one of the most popular drying methods in the food industry …

Abstract The effect of Cold Atmospheric Plasma (CAP) on ready-to-eat (RTE), fresh cut, leafy
rocket salad (ready-to-eat arugula leaves packed in pouches of 125 g) was investigated …

Recent developments in preservation technologies allow for the delivery of food with
nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in …