Extending shelf life of food products is a major concern of the producers, and the food
industry requires 'greener'alternatives to the current technologies. Ozone-based food …

Background Consumption of fruits and vegetables is an indispensable component of human
dietary preference, however; it is unfortunate that the enormous pesticide residues remain in …

In recent years, consumers have become increasingly aware of the nutritional benefits
brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of …

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and
extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent …

Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and
processing. This strong disinfectant is now being used in the food industry. In this review, the …

The development and application of efficient methods for the preservation of food products
have always been industrial concerns. The search for new technologies that assure safety …

Minimally processed fresh produce is one of the fastest growing segments of the food
industry due to consumer demand for fresh, healthy, and convenient foods. However …

The objective of this study was to compare the physico-chemical characteristics and
antioxidant activity of ozone-treated papaya fruit and untreated fruit. Freshly harvested …

Vegetables and fruits have been recognized as a healthy and nutritive value food, with both
a noticeable rise in consumption nowadays and greater frequency of foodborne illnesses …

Ultrasound treatment at different power output (0, 25 and 29 W) and exposure time (10 and
15 min) was used to investigate its effect on the phenolic metabolism enzymes, total …