The ever-increasing demand for healthy diet by consumers has prompted the research
adopting cutting-edge methods that can maintain the quality of fruits and vegetables without …

Background The perishable nature of fruits and vegetables makes their shelf-life limited.
Environmental factors, transportation and preservation conditions through postharvest could …

In the current review, food preservation methods were studied, as the food industry is facing
the challenge of storing and increasing the shelf life of cut fresh fruits and vegetables …

The use of nanoemulsion in augmenting dermal and transdermal effectiveness of drugs has
now well established. The development of nanoemulsion based semisolid dosage forms is …

Background High rate of water loss and rapid respiration cause significant decrease in
firmness, turgor, crunchiness, and weight loss resulting in rapid postharvest quality …

The crescent interest in the use of essential oils (EOs) as natural antimicrobials and
preservatives in the food industry has been driven in the last years by the growing …

Environmental factors, oxidation and microorganisms contamination, are the major causes
for food spoilage, which leads to sensory features alteration, loss of quality, production of …

Due to the convenience and nutritional value, minimally processed fruits and vegetables
(MPFV) are one of the rapid growing sectors in the food industry. However, their …

Stone fruit, including peaches, nectarines, plums, apricots and cherries, are popular
worldwide as a result of their high nutritional value and desirable taste. However, stone fruit …

Recent advances in nanoscience and nanotechnology intend new and innovative
applications in the food industry. Nanotechnology exposed to be an efficient method in many …