Background The quality of products depends on their processing. Effective way of
monitoring and controlling these processes will ensure the quality and safety of products …

Microwave is an effective means to deliver energy to food through polymeric package
materials, offering potential for developing short‐time in‐package sterilization and …

Thermal treatments are extensively used in the food industry for control of pathogenic and
spoilage microorganisms and spoilage enzymes. Food quality degradation during those …

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

Fish freshness can be considered as the combination of different nutritional and
organoleptic attributes that rapidly deteriorate after fish capture, ie, during processing …

One of the main causes of cherry tomato postharvest loss is diseases caused by food-
contaminating fungi. Edible coatings (ECs) can preserve the quality of this crop and can …

The labels currently used on food and beverage products only provide consumers with a
rough guide to their expected shelf lives because they assume that a product only …

The effect of four cooking methods was evaluated for proximate composition, fatty acid,
calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content …

Modern consumers are increasingly eating meals away from home and are concerned
about food quality, taste, and health aspects. Food engineering (FE) has traditionally been …

Foodborne diseases represent a global health threat besides the great economic losses
encountered by the food industry. These hazards necessitate the implementation of food …