Background Polysaccharides as biologically essential macromolecules widely exist in
plants, animals, and microorganisms. In food industries, they are often used to change …

Food powders are appreciated worldwide, as it enables food to be preserved for an
extended period without significant loss of quality, even under the ambient storage …

Although food irradiation is deemed safe and endorsed by health-related organizations
worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is …

Consumers are interested in sustainable and safe food with positive sensory attributes,
either minimally processed or incorporating sustainable processes. However, the …

Heat utilization in food processing is a century‐old tradition utilized for the preservation,
extraction, cleaning of different food products. Food quality and safety are the two major …

The search for efficacious Alternatives to the Current Standard Procedure in the Food
Manufacturing Industry is a public health imperative. Recent advances and rapid adoption of …

The effect of high hydrostatic pressure on Salmonella isolates in Nutrient Broth (10 3, 10 8
CFU mL− 1) and dried parsley (10 3, 10 7 CFU g− 1) was determined at 250–550 MPa for …

As a result of recent advancements in design and optimization of high-pressure processing
units, the technology is gaining rapid adoption across various sectors of food manufacturing …

The globalization of food supply, the consumers' demand for more convenient, fresh-like
food and rapid development in food science and technology, have resulted in a need to …

The aims of these investigations were to study the efficacy of UV-C light emitting diode
systems (LED) operating at 263 nm and 279 nm for the inactivation of Listeria …