Featured Application This review discusses recent developments in the field of pulsed light
processing. Various aspects of recent PL applications are discussed. This review shall form …

Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some
chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories …

The effect of cold atmospheric plasma (CAP) and pulsed electromagnetic fields (PEMF) on
the metabolic process, microbiological, enzymatic and quality parameters of fresh …

Background Pulsed light (PL) as a promising non-thermal technology for food preservation
can be used to decontaminate, preserve or enhance the nutritional and sensorial quality of …

Consumers are more conscious of both the quality and microbial safety of the food they eat.
Therefore, their demand for safe food and food products has motivated researchers to …

During the last years, the worldwide market of fruit-based foods, mainly juices and fresh-cut
commodities, has experienced an increasing consumption trend, which can be mainly …

This study investigated the effect of LED illumination on the inactivation of Rhizopus
stolonifer and Botrytis cinerea on strawberries and physicochemical properties of the …

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 …

The whole white button mushrooms (WWBMs) are highly perishable due to susceptibility to
microbial spoilage. This study explored the potential of pulsed light (PL) treatment for …

Pulsed light (PL) pasteurization is being explored as a substitute for the conventional
thermal pasteurization of juices in recent times due to better retention of nutrients and overall …