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 …

Mycotoxins are secondary metabolites produced by filamentous fungi in food and feed due
to several conditions that affect fungal growth and mycotoxin production in different ways …

The changes in the chemical structure, surface morphology and crystallinity are reported for
three different polymers (LDPE, PET and uPVC) in microplastic form, after being artificially …

Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …

Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …

While food shortages have become an important challenge, providing safe food resources is
a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed …

Essential oils (EOs) have recently gained popularity as natural food preservatives due to
their potent antibacterial activity against food pathogens. In this review, the antibacterial …

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 …

Emerging decontamination technologies have been attracted considerable attention to
address the consumers' demand for high quality and safe food products. As one of the …

Background Using emerging technologies such as electromagnetic radiation is introduced
to cover a wide range of food processing targets, including decontamination of mycotoxin as …