Featured Application This review discusses recent developments in the field of pulsed light
processing. Various aspects of recent PL applications are discussed. This review shall form …

In recent years, traditional high‐temperature food processing is continuously being replaced
by nonthermal processes. Nonthermal processes have a positive effect on food quality …

It has been the heartbeat of researchers and food engineers to discover the appropriate and
effective technology for microbial control to ensure the safety of food. This is because …

Highlights•Review manuscript address the current trends in pulse light technology.•Pulsed
light treatment is a recognized technique for surface decontamination.•PL technology also …

Nonthermal disinfection technologies are gaining increasing interest in the field of minimally
processed food in order to improve the microbial safety or to extend the shelf life. Especially …

Salmonella typhimurium cells were subjected to pulsed electric field (PEF) treatment at 25
kV/cm for 0–4 ms to investigate the effect of PEF on the cytoplasmic membrane lipids and …

This study evaluated the pulsed UV light treatment for the inactivation of Escherichia coli
K12 and Salmonella Enteritidis in liquid egg white. Three parameters (treatment time …

High-intensity pulsed light (HIPL) technology is increasingly utilized to disinfect foods by
inactivating microorganisms. Short-duration, high-intensity, broad-spectrum light bursts …

The impact of thermal processing on the fresh-like characteristics of foods is well-known.
Eggs have unique fresh-like characteristics, functional properties, nutritional value, and …

The aim of this study was to evaluate the bactericidal effect of two types of pilot-scale intense
pulsed light (IPL) devices constructed in our laboratory. Cassia seeds and glutinous millet …