There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …

Two important challenges need to be addressed to realize a practical biorefinery for the
conversion of biomass to fuels and chemicals:(i) effective methods for the degradation and …

With 30 revised and updated chapters, the new edition of this classic text brings benefits to
professors and students alike who will find new sections on proteobacteria, bottled water …

Phenolic secondary metabolites play an important role in plant‐derived food quality, as they
affect quality characteristics such as appearance, flavour and health‐promoting properties …

Abstract Changes in consumer eating habits, health concerns, and convenient and practical
foods have led to an increased demand for fruit and vegetable products. Food safety is …

In the last decade power ultrasound has emerged as an alternative processing option to
conventional thermal approaches for pasteurisation and sterilisation of food products. While …

Atmospheric pressure cold plasma technology is an emerging nonthermal food technology
for microbiological decontamination of food and bio-materials. This study demonstrates the …

Providing up-to-date information on ultrasound technology and sonochemistry, this volume
focuses on green chemistry principles and methodologies that are being devised with a view …

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

In the last 2 decades, consumer demand for fresher, higher quality, and safer food has
promoted research on nonthermal methods of food preservation for the inactivation of …