Fresh-cut fruit and vegetables (FCFVs) are challenging to maintain in terms of nutritional
value and microbiological integrity. As a result of processing operations such as peeling …

The increasing concerns of post-harvest losses in fruits and vegetables have triggered the
interest of scientists across the globe to look for alternative methods for treatment of …

The meat industry faces significant challenges regarding removing fat, oil, and grease (FOG)
residues from meat processing stainless steel surfaces, compounded by limited resources …

This study synthesizes three sequential steps: pretreatment, acid hydrolysis, and enzyme
hydrolysis for bioethanol and hydrochar production from macroalga Gracilaria. The Taguchi …

The growing demand for sustainable and healthy practices has led to an increased interest
in the electrolyzed water (EW) application. This technology has garnered widespread …

Daily sanitation processes are imperative for small–medium enterprises (SMEs) operating in
meat patties factories, as they ensure the safety of finished products and minimize …

Sanitation is crucial in the food industry, involving cleaning and disinfection processes to
ensure facility cleanliness. This study examined sanitation knowledge and practices among …