Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious
health risks on both household animals and humans. The more frequent occurrence of …

Drying is a key processing step for plant‐based foods. The quality of dried products,
including the physical, nutritional, microbiological, and sensory attributes, is influenced by …

This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …

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 …

According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits
and 25% of all vegetables are wasted at the base of the food production chain. The …

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and
extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent …

The agriculture and horticulture industries generate many by-products while processing
commodities, leading to significant environmental and societal dilemmas. Bioactive …

Background Parasites are concerning food-borne pathogens. Some of them are currently
not being routinely controlled in food, probably because their burden on public health is …

Green extraction techniques are more and more relevant due to major sustainable goals set
by the United Nations. Greener extraction processes are being designed through the use of …

Polyphenol oxidation is a chemical process impairing food freshness and other desirable
qualities, which has become a serious problem in fruit and vegetable processing industry. It …