BACKGROUND The growing demand for natural food preservatives in the last decade has
promoted investigations on their application for preserving perishable foods. In this context …

Herbs and spices containing essential oils (EOs) in the range of 0.05–0.1% have
demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli …

Traditional antimicrobials have been extensively used for many years. However, consumers
are currently demanding wholesome, fresh‐like, and safe foods without addition of …

Spices are parts of plants that due to their properties are used as colorants, preservatives, or
medicine. The uses of spices have been known since long time, and the interest in the …

Natural antimicrobials are gaining increased interest from researchers and food
manufacturers alike seeking to discover label-friendly alternatives to the widely implemented …

The effect of combining high-intensity pulsed electric fields (HIPEF) with citric acid or
cinnamon bark oil, as antimicrobial substances, on the microbiological shelf life of …

An evidence-based systematic review of cinnamon (Cinnamomum spp.), including written
and statistical analysis of scientific literature, expert opinion, folkloric precedent, history …

Changes in color and 5-hydroxymethyl furfural (HMF) of strawberry, tomato and watermelon
juices were evaluated after high-intensity pulsed electric field (HIPEF) processing using a …

Pulsed electric fields (PEF) technology was used to pasteurize raw milk under selected
treatments. Processing conditions were: temperature 20, 30, and 40° C, electric field 30.76 …

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit
products with good sensory quality, long shelf life, and high nutritional value. To meet these …