Cow's milk is considered a staple in many diets due to its high nutritional value. It contains
almost every nutrient that the human body needs. Milk is consumed as a beverage, poured …

Conventional technologies for the inactivation of microorganisms in food products have their
limitations, especially changes in quality attributes that have led to quality deterioration, low …

The non-thermal plasma technique is an innovative non-thermal approach for food
preservation and decontamination. Polyphenol oxidase (PPO) and peroxidase (POD), the …

The worldwide challenges related to food sustainability are presently more critical than ever
before due to the severe consequences of climate change, outbreak of epidemics, and wars …

A circular economy promotes a world-friendly style of economic development, and the main
aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic …

Even though food by-products have many negative financial and environmental impacts,
they contain a considerable quantity of precious bioactive compounds such as polyphenols …

With the growing demand for safe and nutritious foods, some novel food nonthermal
sterilization technologies were developed in recent years. Electrolyzed oxidizing water …

The grim situation of bacterial infection has undoubtedly become a major threat to human
health. In the context of frequent use of antibiotics, a new bactericidal method is urgently …

Sublethally injured state has been recognized as a survival strategy for microorganisms
suffering from stressful environments. Injured cells fail to grow on selective media but can …

Cold plasma-induced inactivation of polyphenol oxidase (PPO) in plant-derived foods has
been recognized, but the underlying mechanisms are not fully understood. The present …