Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Background Food technology has played a crucial role since the beginning of human
civilization. Throughout the centuries, the evolution of food processing has led to an …

Inactivation of deteriorative enzymes preserves the quality of fruits and vegetables and
extends the shelf-life of fruit juices. Ozonation and cold plasma treatment are recent …

The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

Fruits and vegetables, as fresh foods, are significant sources of nutrients. However, the
spread of diseases related to fresh foods is widespread. Development and research of …

The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …

The need for sustainable food production and the demand for fresh and minimally
processed foods have prompted remarkable research in novel food processing technologies …

Amid the functional surge of new innovative techniques and the prevalence of undesirable
bottlenecks in the food quality by the traditional thermal treatment, the likelihood of …

Food safety has been a concern of consumers, especially in seafood storage. Many
methods have been developed to inhibit the reproduction of microorganisms and …