Background The food industry emits carbon in the process of producing food. This emission
leaves a carbon footprint (CF) that contributes to global warming. Reduction of CF is critical …

Food processing and preservation methods play a vital role in extending shelf life and
ensuring the quality of food for human consumption. Traditional thermal methods, which …

Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years,
young consumers have shown a preference for prefabricated food due to its convenience …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …

The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of
the meat and might even be risky for microorganisms, undermining the popularity of frozen …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

A literature search and systematic review were conducted to present and discuss the most
recent research studies for the past twenty years on the application of non-thermal methods …

Vacuum-packed hot smoked rainbow trout fillets from two different smokehouses of Greece
were stored at 2 and 7.9° C. Microbiological, sensory, and physicochemical changes were …

Incorporating natural antimicrobial agents in antimicrobial coatings has recently been
gaining more attention. This study aimed to develop novel coatings with incorporated natural …

Foodborne zoonoses are the most neglected discipline due to a lack of awareness of
potential health hazards, standardized detection methods, and identification of infectious …