Edible flowers have a long history of consumption in the form of vegetable flowers, fruit
flowers or aromatic flowers. Because of their colorful and flavorful nature, edible flowers are …

Nonthermal physical intervention technologies are able to reduce populations of foodborne
pathogens on/in fresh produce. As highly perishable and living organisms, fresh produce is …

Shiitake (Lentinus edodes) mushrooms were exposed to UV-C light (4kJ/m2) and stored in
modified atmosphere packaging (MAP) prior to 15 days at 1±1° C and 95% relative humidity …

Common Names pot marigold, marigold flower, ca lendula, ruddles; Arabic: ajamir,
djoúmaira; Chi nese: chin chan hua, jin zhan ju; French: fleur de souci (des jardins), souci …

The effect of UV‐C irradiation time on total phenol, flavonoids, β‐carotene, ascorbic acid
contents, and antioxidant capacity (ORAC, DPPH•) of fresh‐cut “Tommy Atkins” mango …

Fresh-cut cilantro is particularly susceptible to microbial growth and, therefore, use of an
effective sanitizer on this product is of great importance. The objective of this study was to …

Efficacy of decontamination treatments in reducing microbial populations on cilantro and in
improving its storage quality was investigated. Fresh-cut cilantro samples were washed with …

Edible flowers are used in food preparations, being also recognized for their beneficial
effects on human health. Nevertheless, these species are highly perishable, and irradiation …

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce
presents the last six and a half decades of scientific information on the topic. This book …

Rapid expansion of research on the development of novel food processes in the past
decade has resulted in novel processes drawn from fields outside the traditional parameters …