Background Food irradiation is a non-thermal, energy-efficient, non-chemical and physical
method of food preservation in which the food is exposed to various ionizing and non …

Background Food allergies represent one of the most rapidly increasing and significant
human challenges connected with global health. Soybean has high protein and fat quality; …

The trend for healthy food and lifestyle has enabled consumers to include fruits and
vegetables in their daily diet. Fruits and vegetables are vulnerable to rapid deterioration …

The production and use of ozone micro-nano bubble water (O 3-MNBW) is an innovative
technology that prolongs the reactivity of aqueous-phase ozone and maintains the freshness …

Sea fennel (Crithmum maritimum L.) is a strongly aromatic herb of the Apiaceae family,
whose full exploitation by the modern food industry is of growing interest. This study aimed …

Aims This study evaluated the microbiological quality and safety of minimally processed
parsley sold in southeastern Brazilian food markets. Methods and Results One hundred …

Concerns over dried product quality and energy consumption have prompted researchers to
explore integrated techniques for improving quality and reducing energy use. This study …

In this study, the effect of different doses of gamma rays (0–2.5 kGy) and packages
(polypropylene, perforated polypropylene, vacuum packages) on the acceptable shelf life of …

Food allergies represent significant challenges to human health, and soybean is a major
allergen responsible for many cases. The increasing demand for plant-based protein-rich …

Fresh leafy vegetables are great source of vital nutrients, to promote health and prevent
diseases but they can transmit pathogenic microorganisms to human beings. Shelf life of …