Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Ultrasound is sound waves above 20 kHz that can be used as a nonthermal
''green''technology for agri‐food processing. It has a cavitation effect, causing bubbles to …

High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food
processing. It is a promising and emerging technology demonstrating the potential to …

Increasing protein demands directly require additional resources to those presently and
recurrently available. Emerging green technologies have witnessed an escalating interest in …

Meat and meat products represent excellent sources of key nutrients for human health, such
as protein, essential amino acids, B vitamins, and minerals. However, they are recognized …

Food authorities have not yet provided a definition for the term “clean label”. However, food
producers and consumers frequently use this terminology for food products with few and …

An efficient microbiological decontamination protocol is required to guarantee safe food
products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal …

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment
and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation …

Curation meat products involves multiple stages, including pre-curing processing (thawing,
cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging) …