The research in eco-friendly and sustainable materials for packaging applications with
enhanced barrier, thermo-mechanical, rheological and anti-bacterial properties has …

Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Food irradiation is a proven method commonly used for enhancing the safety and quality of
meat. This technology effectively reduces the growth of microorganisms such as viruses …

Conventional methods of food preservation have demonstrated several disadvantages and
limitations in the efficiency of the microbial load reduction and maintain food quality. Hence …

Increased awareness of environmental sustainability has led to a call for actions by
producers, scientists, and consumers towards current challenges in the agri-food sector. In …

Meat is nutrient-dense and susceptible to microorganism contamination during
manufacturing, processing, and storage, leading to spoilage and even food poisoning …

The application of ultraviolet (UV) light to water, food contact surfaces and medical
equipment for microbial inactivation is widely employed. To date, UV disinfection sources …

This study investigated individual and combined effects of organic acids, bacteriophages,
and ultraviolet light interventions on Salmonella populations in ground beef. Beef trim was …

Highly flexible composite films based on bacterial cellulose, glycerol and polyvinyl alcohol
(PVOH) with UV barrier properties were developed. The open nanoscale network of …

The meat and meat products present a considerable amount of lipid in their composition.
The lipid composition of these foods is diversified. Thus, depending on the type of meat …