Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

With an ever‐increasing demand for clean label products, there is a greater need for efficient
and environmentally friendly processes to compete the conventional thermal or chemical …

The postharvest preservation of Brassica vegetables has received much attention for
improving their nutritional and commercial value. In this study, carboxymethyl cellulose …

Enzymatic browning seriously influenced the color and nutrition of fruits and vegetables.
This study investigated the effect of cinnamon essential oil nanoemulsion (0.1, 0.2, and …

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

Mango (Mangifera indica L.) is one of the most popular tropical fruits grown in Egypt and
several other countries, making it a potential export commodity. Excessive deterioration after …

Fresh-cut lily bulbs have broad consumption prospects in the vegetable market due to their
high nutritional value and convenience in processing; however, potential discoloration and …

Modern consumers have been paying attention to safe, nutritious, and minimally processed
foods with fresh-like quality attributes. Fruits and vegetable products are the storehouses of …

In this study, the influence of five hydrocolloids on the formation of acrylamide (AA) and 5-
hydroxymethylfurfural (5-HMF) in French fries was investigated. Sodium alginic acid (SA) …

Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and
nutrients in the tropics, but it is prone to decay without suitable postharvest preservation …