Background Thermal processing is the most common decontamination method used in the
dairy industry to ensure food safety and extend shelf life. However, due to the increased …

A negative, public reaction is growing over the addition of chemical preservatives to liquid
foods and beverages to extend their shelf life and to protect against foodborne pathogens …

UV light is one of a number of emerging non-thermal food processing technologies that can
be used in a broad range of applications producing food products with longer shelf-life, more …

This study evaluated the microbial and physicochemical characteristics of milk that was
treated with encapsulated dielectric barrier discharge (DBD) plasma. Encapsulated DBD …

Milk is highly perishable and deteriorates rapidly during storage. Although the thermal
processing technologies successfully inactivate many enzymes and microorganisms up to a …

Featured Application The practical aspects of the use of UV technology in dairy processing
are discussed in this paper. The possible area of applications and limitations of UV …

Bioactive compounds in food can have high impacts on human health, such as antioxidant,
antithrombotic, antitumor, and anti‐inflammatory activities. However, many of them are …

The conventional thermal treatment causes chemical modifications to milk constituents such
as protein denaturation, loss of vitamins and flavoring compounds, depression at freezing …

Hydrodynamic cavitation is a powerful tool for the enhancement of various processing
applications. This study utilizes continuous hydrodynamic cavitation (CHC) for the …

High Intensity Light Pulses (HILP) represent an emerging processing technology which uses
short (100–400μs) light pulses (200–1100nm) for product decontamination. In this study …