Food powders are appreciated worldwide, as it enables food to be preserved for an
extended period without significant loss of quality, even under the ambient storage …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

The aim of our study was to assess the impact of a pulsed light (PL) technology on Bacillus
subtilis grown on two model matrixes, through bacterial inactivation and cell integrity. First …

The contamination risks of microorganisms and mycotoxins in low-moisture foods have
heightened public concern. Developing novel decontamination technologies to improve the …

Pulsed light plasma (PLP) treatment, a simultaneous treatment with cold plasma (CP) and
intense pulsed light (IPL), was studied for its effects on the inactivation of indigenous …

Among condiments, paprika is one of the most important ones used both for flavouring and
improving other sensorial properties of foods. Because of their agricultural origin, spices are …

There is currently a need in developing new decontamination technologies for spices due to
limitations of existing technologies, mainly regarding their effects on spices' sensory quality …

Aflatoxins are secondary metabolites produced by certain species of Aspergillus, ie, A.
flavus, A. parasiticus, and the rare A. nomius, during their growth under favorable conditions …

Jaggery, a traditional nutritive sweetener made from sugarcane juice, is contaminated due to
poor handling during processing and storage. The study focuses on decontamination of …

Cumin seeds might be exposed to a high level of natural bacterial contamination, and this
could potentially create a public health risk besides leading to problems in exportation …