Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Background Pulsed electric field (PEF) is an attractive and efficient non-thermal technology
that can advance functionality, extractability, and retrieval of nutritionally beneficial …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh‐like'characteristics while still being safe and a long shelf‐life. These requirements are …

Abstract Background Pulsed Electric Field (PEF) technology is a non-thermal approach
mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid …

Listeria monocytogenes is a human food-borne facultative intracellular pathogen that is
resistant to a wide range of stress conditions. As a consequence, L. monocytogenes is …

Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

Dairy and plant-based proteins are widely utilized in various food applications. Several
techniques have been employed to improve the techno-functional properties of these …

Highlights•UAE is a potential tool for the recovery of antioxidant compounds from vegetal
and algae matters.•The effects of UAE differ according to the vegetal matrix.•UAE processing …

In recent decades, microalgae species have focused the attention of several research
groups and food industry as they are a great source of nutritionally valuable compounds …

The application of pulsed electric field (PEF) technology as a non-thermal cell membrane
permeabilization treatment, was widely demonstrated widely to be effective in microbial …