Extending shelf life of food products is a major concern of the producers, and the food
industry requires 'greener'alternatives to the current technologies. Ozone-based food …

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 …

Ozone is an eco-friendly and cost-effective non-thermal food processing technology utilized
in place of thermal treatment. It is also termed green technology as it causes the least …

Ozone is activated oxygen and it is referred to as a triatomic form of oxygen. It is a natural
agent and has a broad antimicrobial property, which together with an oxidation potential …

Nonthermal plasma (NTP) is superior to thermal technologies as a technique that provides a
satisfactory microbial safety and maintains reasonable standards in food quality attributes …

Rising world population necessarily increases the food requirement. At the same time,
agricultural land has been reduced drastically due to the rapid urbanization and …

Growing demand from the consumers for minimally processed and high-quality food
products has raised the scientific quest for foods with improved natural flavours in …

Effective management of agricultural commodities is of paramount importance for post-
harvest storage. With its foremost oxidant property, ozone stands up as an emerging …

The objectives of the present study were to determine i) the effect of the specific flow rate on
the saturation process and pest control during low-temperature drying associated with …

Abstract Dielectric Barrier Discharge (DBD) based ozone therapy is an attractive non-
thermal, additive-free and environment-friendly alternative to traditional food processing …