Flavonoids are a ubiquitous group of phytochemicals with diverse bioactivities. They are
widely distributed in numerous plant-based foods with potential health benefits. Humans …

Innovative and sustainable food preservation techniques are vital for enhancing food quality,
safety, and reducing environmental impact. In this review, the methods aligned with …

Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which
cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an …

The addition of contaminated powdered spices and seasonings to finished products which
do not undergo further processing represents a significant concern for food manufacturers …

A continuous-flow UV reactor operating at 254 nm wave-length was used to investigate
inactivation of microorganisms including bacteriophage in coconut water, a highly opaque …

The efficacy of low wavelength ultraviolet light (UV‐C) as a disinfection process for a
scattering fluid such as skim milk was investigated in this study. UV‐C inactivation kinetics of …

Vitamins and flavonoids are two kinds of essential trace bioactives which are prone to
photodegradation during food processing and storage. In this study, a particle-stabilized …

We investigated the bactericidal effects against Escherichia coli O157: H7 of light-emitting
diodes (LEDs) emitting blue light of four different peak wavelengths ranging from 395 to 425 …

A one-step, highly-efficiency, and low-cost cold atmospheric pressure plasma (CAPP)-based
method for obtaining safe-to-consume beetroot juice (BRJ) with enhanced nutritional quality …

This study investigated the effect of ultraviolet-C irradiation on the inactivation of
microorganisms in coconut water, a highly opaque liquid food (1.01±0.018 absorption …