Atmospheric cold plasma (ACP) is an emerging technology in the food industry with a huge
antimicrobial potential to improve safety and extend the shelf life of food products. Dielectric …

Abstract Background Low-moisture foods (LMFs) are generally considered “lower risk” in
terms of food safety, however, the frequent foodborne illnesses involved in the consumption …

Food powders are appreciated worldwide, as it enables food to be preserved for an
extended period without significant loss of quality, even under the ambient storage …

The acronym ESKAPE refers to a group of bacteria consisting of Enterococcus faecium,
Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas …

Saccharomyces cerevisiae is often associated with spoilage of fresh fruits and vegetables.
This study aimed to evaluate the synergistic effect of plasma-activated water (PAW) and mild …

Radio frequency (RF) treatment, as an emerging thermal technology, has been studied for
various purposes in food processing. In addition to optimal design of the RF processing …

Radiofrequency (RF) heating was evaluated as a novel spice decontamination technology
of cumin seeds. A plastic pouch with 20 g inoculated cumin seeds was placed at the top …

Recent pathogen incidents have forced food industry to seek for alternative processes in
postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has …

The contamination risks of microorganisms and mycotoxins in low-moisture foods have
heightened public concern. Developing novel decontamination technologies to improve the …

Pulsed light plasma (PLP) treatment, a simultaneous treatment with cold plasma (CP) and
intense pulsed light (IPL), was studied for its effects on the inactivation of indigenous …