The food contamination issue requires continuous control of food at each step of the
production process. High quality and safety of products are equally important factors in the …

Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

Due to the growing and diverse demands on water supply, exploitation of non-conventional
sources of water has received much attention. Since water consumption for irrigation is the …

Thermal treatment is a traditional method for food processing, which can kill microorganisms
but also lead to physicochemical and sensory quality damage, especially to temperature …

Ozone is a strong oxidant and potent disinfecting agent. Even though it is new for the US, it
has been utilized in European countries for a long time. Ultraviolet radiation (188nm …

The minimal processing industry for fruit and vegetables needs appropriate selection of raw
materials and operation of improved sustainable strategies for reducing losses and …

Ozone is an effective fumigant for insect killing, mycotoxin destruction and microbial
inactivation which has a minimal or no effect on grain quality. Studies have demonstrated …

The development and application of efficient methods for the preservation of food products
have always been industrial concerns. The search for new technologies that assure safety …

For the past two decades, consumer demand for minimally processed seafoods with good
sensory acceptability and nutritive properties has been increasing. Nonthermal food …

Nonthermal plasma (NTP) is a novel technology with potential applications in food property
and functionality modification. In this study, short and long grain rice flours were exposed to …