Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics
have a highly important function in preserving food quality and safety, ensuring adequate …

Microwave radiation has the ability to heat a material with dielectric properties. Material
absorbs microwave energy and then converts it into heat, which gives the possibility of a …

Background Elimination of microbiological contamination of meat and meat products is of
paramount importance for consumer food safety. Cold plasma is a rapid, effective …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

Microwave-assisted thermal sterilizsation (MATS) technology combines the energy from
microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food …

Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

This paper discusses novel technologies and their applications in the world. Two surveys
were independently designed and conducted by a North American (Survey 1) and by a …

Background High pressure (HP) is an effective technology in food preservation. However, in
fish, changes in appearance, texture, and chemical composition of the meat can be …

Background In recent years, there has been growing consumer demand for the minimally
processed and chemical additives free Ready-To-Eat (RTE) healthier meat products. On the …

The texture, yield, and organoleptic properties of comminuted meat products are closely
related to the structure and functionality of myofibrillar proteins (MP). To enhance functional …