Plant based foods are in high demand because nutritional epidemiology has linked them to
improve wellbeing and longevity. Spoilage of plant commodities routinely occurs all over the …

Softening is a common phenomenon of texture changes associated with plant cell walls,
inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the …

Water is one of the most emerging substances on earth. All living things, including plants
and animals, must have water to survive. Rapid urbanization and industrialization afford …

The main purpose of this study was to investigate the factors affecting the intention of lettuce
producers to engage in on-farm food safety (OFFS) practices in Iran. A research-based …

Background Consuming live microbes in foods may benefit human health. Live microbe
estimates have not previously been associated with individual foods in dietary databases …

The popularity of the consumption of fresh ready-to-eat (RTE) products has increased
globally. Simultaneously, the number of outbreaks and cases of foodborne illness …

After harvesting fruits and vegetables and during storage and transportation, its sensorial,
nutritional and sensorial quality decreases due to its high moisture content, microbial …

The market of ready-to-eat leafy green salads is experiencing a noticeable growth in
Europe. Since they are intended to be consumed without additional treatments, these ready …

Fresh produce is a generalized term for a group of farm-produced crops, including fruits and
vegetables. Organic agriculture has been on the rise and attracting the attention of the food …

Outbreaks of foodborne diseases are regularly reported worldwide. In particular, uncooked
plant food is considered risky in terms of microbiological safety. Food is also the most …