With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection
technologies have been developed. This review comprehensively examines the working …

Fresh fruits and vegetables are nutritionally well‐recognised as healthy components in diets.
The microbiological foodborne outbreaks associated with the consumption of fresh produce …

Scrutiny of alternative solvents for the extraction of lipid constituents from black soldier fly
(BSF) was the main theme of this research. The present investigation compared a wide array …

Intense pulsed light (IPL) treatments constitute an emerging non-thermal technology
proposed to decontaminate food surfaces. In this study, the bactericidal effect of IPL against …

Background Consumer dietary awareness drives a need for minimally processed foods with
quality sensory and nutritional attributes and extended shelf life. Sous vide cooking …

The objective of this study was to develop biodegradable active film to improve the shelf-life
of minimally processed fresh-produce. Guar gum (GG) based films with improved properties …

In this research, anti-yeast activity of natamycin in apple juice inoculated with both
Zygosaccharomyces rouxii and Z. bailii during the storage at different temperatures was …

Fourier transform infrared spectroscopy (FTIR) spectra were correlated with microbial quality
of minimally processed pomegranate (Punica granatum) arils stored at 10° C using …

Los vegetales son componentes esenciales de la dieta humana y su procesamiento trae
como consecuencia el rápido deterioro ocasionado por el aumento de las reacciones …

The application of principal component and hierarchical cluster analysis as a mathematical
tool to select hurdle technologies (physical and chemical) to inhibit polyphenol oxidase …