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 …

Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

The processing of insects is paramount to deliver safe and high quality raw materials,
ingredients and products for large-scale food and feed applications. Depending upon the …

Background New technologies of non-thermal disinfection such as pulsed light (PL) have
emerged lately as an alternative to traditional (thermal and chemical) disinfection and …

From the opening bars of the Beatles German language version of “I Wanna Hold Your
Hand”(Ich möchte deine Hand halten), you know you are in for a genre-blending, mind …

With the world continuing to push toward modernization and the consumption of processed
foods growing at an exponential rate, the demand for texturizing agents and natural …

Fish products are highly perishable, requiring proper processing to maintain their quality
and safety during the entire storage. Different from traditional methods used to extend the …

Nonthermal plasma (NTP) is superior to thermal technologies as a technique that provides a
satisfactory microbial safety and maintains reasonable standards in food quality attributes …

Sodium nitrite (NaNO 2) is a multifunctional meat-curing ingredient responsible for the
unique reddish-pink color and flavor, microbiological safety, and shelf life extension of …

Background Thermal processing has been widely employed in the food industry for food
safety assurance. However, thermal processing may cause some undesirable changes or …