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

Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years,
young consumers have shown a preference for prefabricated food due to its convenience …

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 …

Seafood and seafood products (SSPs) are highly perishable foods due to their chemical
composition (high moisture content and nutrients). They are regarded as highly sensitive to …

Consumers are more conscious of both the quality and microbial safety of the food they eat.
Therefore, their demand for safe food and food products has motivated researchers to …

Innovative processing and packaging technologies are required to create the next
generation of high-quality, healthy, safe, and sustainable food products. In this review, we …

The fusion of food microbiology and processing has given rise, to a field that encompasses
food safety, quality and genetic enhancement. This convergence plays a role in ensuring the …

High‐pressure processing (HPP) is a method of food preservation where food is processed
under extremely high pressure, leading to the inhibition of bacteria and enzymes and …

Limited studies have reported on the effect of non-thermal processing technologies on
vitamin B 12, an essential vitamin that does not occur in many plant based foods. In this …

Agriculture is vital to Ethiopia's economy, yet postharvest losses persist, threatening food
security and economic growth. The literature indicates that losses range from 15–45 …