Food preservation involves different food processing steps to maintain food quality at a
desired level so that maximum benefits and nutrition values can be achieved. Food …

The aflatoxin producing fungi, Aspergillus spp., are widely spread in nature and have
severely contaminated food supplies of humans and animals, resulting in health hazards …

High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …

Background Although commonly consumed in Asia, seaweeds are a largely underutilized
food source in the Western world. However, interest is rising, and seaweeds have a major …

During the last decades, many novel techniques of food processing have been developed in
response to growing demand for safe and high quality food products. Nowadays, consumers …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

The issue of consumer acceptance of food technologies, and their applications, needs to be
addressed early in technology development. However, whether extensive assessment of …

The demand for polyphenols and essential oils (EOs) on the food market is high and grows
every year. Its partially the result of the fact that these compounds can be used in formulation …

The food-processing industry has made large investments in processing facilities relying
mostly on conventional thermal processing technologies with well-established reliability and …

In January 2011, a workshop was organized by the EU FP7 Veg-i-Trade project to capture
opinions of stakeholders on food safety issues in the global fresh produce supply chain …