Food is subjected to various thermal treatments during processes to enhance its shelf-life.
But these thermal treatments may result in deterioration of the nutritional and sensory …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh‐like'characteristics while still being safe and a long shelf‐life. These requirements are …

Background Thermal pasteurization and sterilization are predominantly used in the dairy
industry due to their efficacy in improving the product safety and shelf life. However, heat …

This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …

There is a growing demand for the consumption of nutritious and safe food products. Cold
plasma is a novel non-thermal technology that in recent years, has found numerous …

Background Commercial heat sterilization has been used in the food industry for decades to
produce safe foods. However, this technology can have potential detrimental effects on the …

Food contaminants are challenging the food industry due to the inefficiency of conventional
decontamination techniques. Cold plasma as an emerging technique for the degradation of …

Food contamination with microbial agents can take place at any stage of the food chain, from
farm to fork. For this reason, good hygienic and manufacturing practices must be followed …