In the current review, food preservation methods were studied, as the food industry is facing
the challenge of storing and increasing the shelf life of cut fresh fruits and vegetables …

Background Biodegradable packaging from natural biopolymers can be further enhanced
with antimicrobial and antioxidant agents to form active packaging. Scope and approach …

There is a diverse range of microbiological challenges facing the food, healthcare and
clinical sectors. The increasing and pervasive resistance to broad‐spectrum antibiotics and …

Synthetic food additives generate a negative perception in consumers. Therefore, food
manufacturers search for safer natural alternatives such as those involving phytochemicals …

The microbial safety of foods continues to be a major concern to consumers, regulatory
agencies and food industries throughout the world. Many food preservation strategies have …

Atmospheric cold plasma (ACP) represents a potential alternative to traditional methods for
non-thermal decontamination of foods. In this study, the antimicrobial efficacy of a novel …

Pomegranate (Punica granatum L.) is an ancient fruit that is widely consumed as fresh fruit
and juice. The use of pomegranate fruit dates from ancient times and reports of its …

Due to the convenience and nutritional value, minimally processed fruits and vegetables
(MPFV) are one of the rapid growing sectors in the food industry. However, their …

Herbs and spices have been used since ancient times to improve the sensory characteristics
of food, to act as preservatives and for their nutritional and healthy properties. Herbs and …

A comprehensive and accessible textbook, Food Packaging: Principles and Practice,
Second Edition presents an integrated approach to understanding the principles underlying …