Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Background Conventional methods employed for protein extraction from different food
materials have many drawbacks, including accelerated protein denaturation, production of …

The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …

Sustainable food supply has gained considerable consumer concern due to the high
percentage of spoilage microorganisms. Food industries need to expand advanced …

For the past two decades, consumer demand for minimally processed seafoods with good
sensory acceptability and nutritive properties has been increasing. Nonthermal food …

The application of ultraviolet (UV) light to water, food contact surfaces and medical
equipment for microbial inactivation is widely employed. To date, UV disinfection sources …

In food processing technology, the most used method is thermal processing. These methods
reduce most essential qualities. Non-thermal reduces this loss. High-Pressure Processing …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

Carotenoids in nature are predominantly C40 hydrocarbons that may contain oxygenated
functional groups. Although they are well‐recognized to exhibit key human health benefits …