Background Microbial contamination and oxidation of nutrients are two main reasons for
food spoilage. Bioactive food fresh-keeping films (FFKFs) or functional edible coatings …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

Benzoic acid is found naturally in a wide variety of plants. It was isolated in the sixteenth
century, but not commercially produced until the end of the nineteenth century. Researchers …

Nowadays, food safety issues have drawn increased attention due to the continual
occurrence of infectious diseases caused by foodborne pathogens, which is an important …

Ascorbic acid (AA) is a highly sensitive nutrient, which degrades at high temperatures (> 60°
C), in the presence of metal ions and oxygen. There is a dearth of studies on the effect of …

The comparative study determined the fate of vitamin C, chlorophyll, antioxidants, enzymes
(polyphenol oxidase [PPO], peroxidase [POD]) and effect on color of wheatgrass juice …

In many UV sterilization studies, buffer solutions are used for investigating the inactivation
mechanisms and evaluating the antimicrobial effect of UV light. The aim of this study was to …

Alicyclobacillus acidoterrestris is a bacteria capable of spoiling industrialized orange juice,
making it a problem for the beverage industry. This study evaluated the effect of UV-C …

Lychee juice is highly perishable food and typical thermal processing may cause alteration
in product quality. This study was conducted to investigate the kinetic model of microbial …

High-intensity pulsed UV light is a non-thermal treatment used in the sanitization of fruits. As
a secondary effect to sanitization, the energy of the pulses is absorbed by the fruit and …