This review presents innovative food processing techniques and their role in promoting
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

Sonication is recognised as a potential technique for improvement in the quality of fruit
juices. This study was initiated with the objective of evaluating the effect of sonication …

Freshly squeezed kasturi lime fruit juice was sonicated (for 0, 30 and 60 min at 20° C, 25
kHz frequency) to evaluate its impact on selected physico-chemical and antioxidant …

Nanocomposite LDPE films containing Ag and ZnO nanoparticles were prepared by melt
mixing in a twin-screw extruder. Packages prepared from the films were then filled with fresh …

In the last decade power ultrasound has emerged as an alternative processing option to
conventional thermal approaches for pasteurisation and sterilisation of food products. While …

Background Alternative methods of pasteurization have gained relevance in the food
industry. Nowadays there are new technologies that offer options for food processing to …

Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …

With increasing consumers demand and tightening of food and environmental regulations,
traditional food-processing techniques have lost their optimum performance which gave rise …

Lifestyles have changed the eating norm of people leading to chronic and degenerative
maladies. In fact, prevailing use of highly processed and convenient-to-eat foods have …