Ozone–a powerful antimicrobial agent, has been extensively applied for decontamination
purposes in several industries (including food, water treatment, pharmaceuticals, textiles …

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 …

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 worldwide challenges related to food sustainability are presently more critical than ever
before due to the severe consequences of climate change, outbreak of epidemics, and wars …

Pesticide residues historically represent a severe threat to public health and the
environment. Several species worldwide are still in danger from pesticide residues, despite …

Increasing the bioavailability of bioactive ingredients in foods, mainly phenolic compounds,
is essential for enhancing health status and preventing chronic diseases. However, the …

In order to meet one of the greatest problems of food technology, ie unwanted food spoilage
caused by the action of microorganisms, active or intelligent packaging is being created and …

Foodborne zoonoses are the most neglected discipline due to a lack of awareness of
potential health hazards, standardized detection methods, and identification of infectious …

To elucidate the effect of gaseous ozone with different dose and exposing time (A and B: 1
mg/m 3 or 3 mg/m 3 for 5 min; C and D: 1 or 3 mg/m 3 for 10 min, respectively, corona …