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 …

Starch is, after cellulose, the most abundant organic compound in nature. Modification of
starch is carried out to enhance the positive attributes and to eliminate the shortcomings of …

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 …

With 30 revised and updated chapters, the new edition of this classic text brings benefits to
professors and students alike who will find new sections on proteobacteria, bottled water …

Recently, health-conscious consumers have a tendency to avoid the use of modified starch
in their food products because of reluctance regarding food additives or chemical processes …

The ability to generate low temperature plasma at atmospheric pressure offers new
opportunities to decontaminate biological materials, including fresh foods. In this study …

In recent years, external electric fields (EEFs) have captured some spotlight as novel
effectors of chemical change. EEFs directly impact the structure of molecular systems. For …

Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the
attention of meat scientists and technologists due to its ability to modify membrane structure …

The lactococcal bacteriocin named nisin (or group N inhibitory substance) was first marketed
in England in 1953 and since then has been approved for use in over 48 countries. The …

Because, in general, native starches do not have properties that make them ideally suited for
applications in food products, most starch is modified by dervatization to improve its …