Contaminations of pathogenic and spoilage microbes on foods are threatening food safety
and quality, highlighting the importance of developing antimicrobial agents. According to …

Emerging nonthermal and thermal food processing technologies are a better alternative to
conventional thermal processing techniques because they offer high‐quality, minimally …

Food preservation using biopreservative agents mainly microbial based metabolites have
gained more attention in the modern food sector due to their broad spectrum anti-microbial …

BACKGROUND Different ice treatments were applied for the preservation of mackerel
(Pneumatophorus japonicus). The quality changes of samples treated with flake ice …

The objectives of the present study were to determine i) the effect of the specific flow rate on
the saturation process and pest control during low-temperature drying associated with …

The pulsed electric field (PEF) application for processed food has gained industrial interest
because of its cost-effectiveness and eco-friendliness as compared to traditional thermal …

In the food industry, despite the widespread use of interventions such as preservatives and
thermal and non-thermal processing technologies to improve food safety, incidences of …

Salted eggs are normally produced by treating fresh duck eggs with a high salt
concentration in order to acquire distinctive features and excellent preservation capabilities …

The production and use of ozone micro-nano bubble water (O 3-MNBW) is an innovative
technology that prolongs the reactivity of aqueous-phase ozone and maintains the freshness …

Microbial spoilage is a major cause of degradation of the quality characteristics of products,
such as meat and dairy products or fruits and vegetables. There is a need for eco-friendly …