Today, the increasing demand for minimally processed foods that are at the same moment
nutritious, organoleptically satisfactory, and free from microbial hazards challenges the …

This new edition of a best-selling text in food product development provides a
comprehensive overview of the new food product development process. Stages of …

Small fruits are increasingly being implicated in outbreaks of foodborne illness, and fresh
produce is now the 2nd leading cause of foodborne illness in the United States …

Increased oxidative stress is a well‐known phenomenon in dialysis patients. However, the
contribution of hypertension to the oxidative stress in peritoneal dialysis patients has not yet …

Efficacy of pulsed UV-light and infrared heating for inactivation of pathogens was
investigated. Pulsed UV-light was very effective in inactivating S. aureus on agar seeded …

This study investigated pulsed ultraviolet (PUV) illumination at different distances from the
PUV source on soybean lipoxygenase (LOX)(0.4 mg/mL in 0.01 M Tris‐HCl buffer, pH 9) …

Consumption of food contaminated with pathogenic microorganisms cause illnesses and
deaths resulting in several billion dollars losses. Because of rigorous governmental …

The food industry is on the verge of making some serious advances in the food processing
sector. If successful, tomorrow's consumers will have unhindered access to safe, nutritious …

The transformation of animals into meat involves several operations including:(a) handling
and loading of animals on the farm,(b) transportation of animals to the slaughterhouse,(c) off …

This chapter describes novel techniques in preserving seafoods, including modified
atmosphere packaging, irradiation technology, ozone preservation technique, physical …