Global demand exists for high‐quality fresh produce. Nevertheless, the quality of fresh
produce is severely impacted by its perishability due to its high moisture content. Therefore …

Background Snacks constitute a huge share of the food market. In recent years there has
been a global change involving the implementation of sustainable food production …

Microwave (MW) heating is a unique approach that, unlike conduction-and convection-
based heating, can provide volumetric heating. Complex microstructural changes in food …

Pulsed microwave convective drying (PMCD) is a proven drying system for processing
various types of food. However, the effect of PMCD is not well investigated for fish and their …

Food safety is a global concern with significant public health implications. Improper food
handling can harbor a wide range of pathogenic organisms. Antimicrobial agents are crucial …

Successful food processing technologies ensure maximum nutrient retention and enhance
shelf life while avoiding microbial degradation. Conventional food processing techniques …

Heating is the basic treatment in food processing, which is used to increase shelf life. There
are various types of heating options to process foods. The common disadvantages of …

An effective tool has been identified for transferring technologies for processing food raw
materials onto the rails of the nano-eco-industry—these are hybrid processes in …

Pulsed microwave convective drying (PMCD) is a proven drying system for processing
various types of food. However, the effect of PMCD is not well investigated for fish and their …