Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Functional nutrition, which includes the consumption of fruit juices, has become the field of
interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to …

Given apple, an easily adapted culture, and a large number of apple varieties, the
production of apple cider is widespread globally. Through the fermentation process, a series …

Plant essential oils have great potential to become a new generation of marine fish
preservatives, and the key to the application of essential oil in fresh‐keeping is to improve its …

To study potential ramifications of antimicrobial resistance, we carried out adaptive
laboratory evolution assays (ALE) to isolate three resistant variants (RVs) of Salmonella …

In this study, the antifungal activities of tea tree oil (TTO) combined with hot air (HA)
treatment against Botrytis cinerea, the causal agent of strawberry gray mold, was tested in …

In this study, we examined the change in resistance of Salmonella enterica serovar
Typhimurium and Escherichia coli O157: H7 to 222-nm krypton-chlorine (KrCl) excilamp …

This study investigated physiological alterations involved in the inactivation of
Levilactobacillus (L.) brevis and Leuconostoc (Lc.) mesenteroides in orange juice caused by …