The outbreaks linked to foodborne illnesses in low‐moisture foods are frequently reported
due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus …

Besides the positive effects, γ-irradiation and heat treatment of foods usually lead to
changes in their structure or composition, thus influencing their quality. In view of the fact that …

This study reported the impact of electron beam (e-beam) treatment on microbiota and
mycotoxins naturally present in red pepper powder and physicochemical quality changes …

Abstract Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper
(Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either …

Culinary herbs and spices are an important sector of the food industry worldwide, but are
often characterized by high levels of microbial contaminations. Therefore, irradiation is often …

Chillies are considered a universal ingredient for imparting flavor and pungency to foods.
Pakistan stood in the top twenty countries worldwide by producing 82 thousand Tons of …

The reactive process in the presence of a multifunctional monomer was performed to
recover the molecular weight and improve the properties of gamma irradiated PLA. The …

This study was carried out to investigate the effect of gamma irradiation (5 and 10 kGy) and
microwave treatments (500 W for 45 and 90 s) on the microbial load (bacterial and fungal …

A comprehensive characterization of grape skin methanolic and ethanolic extracts prepared
by pressurized fluid extraction (PFE) at various temperatures within 40 to 120° C from two …

Red pepper powder from a local market was vacuum‐packaged in aluminum foil bags,
irradiated by a 60Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and …