Hydrodynamic cavitation (HC) is the process of bubbles formation, expansion, and violent
collapse, which results in the generation of high pressures in the order of 100-5000 bar and …

This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …

Highlights•Ohmic heating in dairy products was the most reported thermal emerging
technology.•High-pressure processing and ultrasound were the most used nonthermal …

Changing consumers' taste for chemical and thermally processed food and preference for
perceived healthier minimally processed alternatives is a challenge to food industry. At …

Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus developing non-healthy compounds …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …

Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

Seafood processing has traditionally been challenging due to the rapid spoilage rates and
quality degradation of these products. With the rise of food science and technology, novel …

Food safety has been a concern of consumers, especially in seafood storage. Many
methods have been developed to inhibit the reproduction of microorganisms and …

Stimulated by their multifaceted functions and actions, carotenoids have been among the
most investigated food components, producing a voluminous, complicated, and sometimes …