Food waste has been identified as one of the major factors that constitute numerous
anthropogenic activities, especially in developing countries. There is a growing problem with …

Agricultural productivity is constantly being forced to maintain yield stability to feed the
enormously growing world population. However, shrinking arable and nutrient-deprived soil …

Sustainable development goals (SDGs) by United Nations are some of the high-priority
areas of research and this article established the sustainable agronomic practices …

The shelf life of bakery products highly depends on the environment and it may get spoiled
earlier than its expiry which results in food-borne diseases and may affect human health or …

Food is intricate, and food quality and safety are indispensable elements. With the rising
public demands for safe and nutritious food products, a range of innovative, interdisciplinary …

Perishable food spoilage caused by fungi is a major cause of discomfort for food producers.
Food sensory abnormalities range from aesthetic degeneration to significant aroma, color, or …

In the present study, the bactericidal efficacy of slightly acidic electrolyzed water (SAEW)
against Listeria monocytogenes (L. monocytogenes) planktonic cells and biofilm on food …

This study used hot-air oven drying with Bacillus subtilis Ksingle bondC3 inoculation to
improve shrimp paste production. The fermentation rate, quality characteristics, as well as …

Meat and meat products are important nutritional sources for humans; however, they are
highly susceptible to pathogenic or spoilage bacteria, which leads to economic losses for …

Advances in biochemical and molecular manipulation have led to increased biomass
productivity and oil accumulation in the microalgae C. reinhardtii. However, scalable …