Meat irradiation: A comprehensive review of its impact on food quality and safety

R Indiarto, AN Irawan, E Subroto - Foods, 2023 - mdpi.com
Food irradiation is a proven method commonly used for enhancing the safety and quality of
meat. This technology effectively reduces the growth of microorganisms such as viruses …

[HTML][HTML] Multi-frequency ultrasonic-assisted enzymatic extraction of coconut paring oil from coconut by-products: Impact on the yield, physicochemical properties, and …

Z Chen, R Shen, J Xie, Y Zeng, K Wang, L Zhao… - Ultrasonics …, 2024 - Elsevier
Extraction of coconut paring oil (CPO) from processing by-products adds value to the
product and reduces resource wastage. This study aims to assess the impact of 20 kHz …

Sustainable transformation of two algal species of different genera to high-value chemicals and bioproducts

FV Tsvetanova, SS Boyadzhieva, JAP Coelho… - Molecules, 2023 - mdpi.com
This study investigates the potential of two algae species from different genera, namely the
recently isolated Scenedesmus obliquus BGP and Porphyridium cruentum, from the …

[HTML][HTML] Investigation on the improvement of shea butter yield and quality through enhanced pre-treatment methods: An analytical study on physicochemical properties

K Duodu, GW Ashong, A Ndego… - Food Chemistry …, 2024 - Elsevier
Shea butter is an organic ingredient used in direct consumption, or the manufacture of
products in the food, pharmaceutical, and cosmetic industries. Some pre-treatment …

[HTML][HTML] Comparative study of volatile components of soybean oil exposed to heating, ionizing and non-ionizing radiation

Z Zhang, Y Zhang, P Xiang, W Le, BZ Li - LWT, 2024 - Elsevier
Heating and various radiation treatments have been widely used in the storage and
processing of oilseeds. To compare the degradation effects of heating and different radiation …

Effect of deodorization conditions on fatty acid profile, oxidation products, and lipid-derived free radicals of soybean oil

L Sun, Z Huang, J Wang, D Yu, L Wang - Food Chemistry, 2024 - Elsevier
Oxidative stability is a key quality characteristic of edible oils, and the oil's antioxidant
capacity decreases during the deodorization stage. This study explores the changes in …

[HTML][HTML] Comparison of the quality attributes of oils extracted from irradiated and non-irradiated tiger nuts by different methods

W Le, Z Zhang, P Xiang - LWT, 2024 - Elsevier
In this study, tiger nut oil was extracted from irradiated and non-irradiated tiger nuts with four
different methods, namely cold pressing (CPE), hexane extraction (HE), aqueous enzyme …

Effects of electron beam irradiation on microbial load and physicochemical qualities of Ligusticum chuanxiong Hort

M Huang, Y Fu, J He, X Jia, Y Wang, Y Qiu… - Radiation Physics and …, 2024 - Elsevier
Abstract Ligusticum chuanxiong Hort. Is a popular traditional medicinal herb used in China,
Korea and native America for centuries. Microbial contamination of herbs may cause …

Effects of gamma and electron-beam irradiations on the stability of free radicals, bioactive compounds and microbial characteristics of turmeric powder

Z Aghamohseni, S Esmaeili, SB Ardestani… - Radiation Physics and …, 2025 - Elsevier
Turmeric is a functional ingredient commonly used in food, pharmaceutical, and cosmetic
products due to its health benefits and bioactivity, including anti-inflammatory, antioxidant …

Effects of electron beam irradiation on microbial load, physicochemical properties, sensory quality, stability of active components, and antioxidant activity of Platycodon …

S Zhao, H Zhu, X Tang, D Wang, P Gao, B Chen… - Applied Radiation and …, 2025 - Elsevier
Abstract Platycodon grandiflorum (Jacq.) A. DC.(PG) is an edible and medicinal plant. This
study aimed to investigate the potential of electron beam (EB) irradiation for preserving PG …