This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …

Metal based packaging materials provide excellent barrier properties and hence, being
used widely in food packaging applications. They are used in different package forms and …

Microwave-assisted thermal sterilizsation (MATS) technology combines the energy from
microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food …

Traditional foods (TFs) inherit a long history and colorful cultures and are closely bound with
the dietary patterns of indigenous people. They are either homemade or commercially made …

A ready-to-eat food called texture-modified chicken rendang (TMCR) was developed for
consumption of the elderly with dysphagia in Malaysia. Incorporation of xanthan gum as …

Impact of retort processing on the characteristics and bioactivity of herbal soup, based on
hydrolyzed collagen from seabass fish skins, as sterilized health drink in glass bottles, was …

A closer look at the traditional foods consumed in various parts of India shows their efficacy
and wisdom in the intelligent use of resources available in each specific geographical …

Cooked cured ham is a ready-to-eat food that is popular among consumers. Stored
temperature has a key effect on the quality and shelf life of ham. In this work, the quality …

Defects in metal oxide (MO)-coated polymer films increase their oxygen and water vapor
transmission rates (OTRs, WVTRs), lowering the shelf-life of packaged food. In this study, we …

Ethnic meat products are diversified indigenous products having heritage value owing to the
specific know how of the product and pertains to the knowledge and practice of the people of …