Fruits and vegetables are highly perishable in nature. Several factors could affect the quality
and shelf life of fruits and vegetables. Packaging materials (usually made up of polymers …

Oxidation reactions during manufacturing, distribution, and storage of meat and meat
products result in undesirable physicochemical changes and aromas, which leads to …

The global meat industry is constantly evolving due to changes in consumer preferences,
concerns and lifestyles, as well as monetary, geographical, political, cultural and religious …

Background Thymol and carvacrol as natural essential oils and phenol compounds are
components derived from some medicinal plants, such as thyme and oregano species …

Background Fish and other seafoods are highly perishable food products due basically to
microbiological growth and lipid oxidation, which are known to be the principal causes of …

The effects of a flexible thin-layer dielectric barrier discharge (DBD) plasma system using a
sealed package on microbial inactivation and quality attributes of fresh pork and beef were …

Meat and meat products are highly susceptible to the growth of micro-organism and
foodborne pathogens that leads to severe economic loss and health hazards. High …

The perceived level of risk associated with a food product can influence purchase and
consumption decisions. Thus, current trends in food safety address an issue of general …

Fish and meat are highly perishable food products, requiring both proper technologies for
quality preservation and rapid methods for analysis. From a technological point of view …

We investigated the bactericidal effect of clove oil and encapsulated atmospheric pressure
plasma (EAP), individually or in combination, against Escherichia coli O157: H7 and …