Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic
compounds to quinones, which produce brown pigments in wounded tissues. This …

The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms
pose a distinct threat to food safety, as the use of traditional, culture-based microbiological …

The existence of injured microorganisms in food and their recovery during culturing
procedures is critical. Microbial injury is characterized by the capability of a microorganism …

The increasing consumer demand for 'fresh‐like'foods has led to much research effort in the
last 20 years to develop new mild methods for food preservation. Nonthermal methods allow …

This work evaluates the antimicrobial activity of widespread hydrophobic essential oil (EO)
constituents, 3 hydrocarbon monoterpenes (α-pinene, β-pinene, and p-cymene) and 8 …

Using of pulsed electric fields (PEF) for killing of microorganisms in liquid foods is a
promising new non-thermal food processing and preservation technology. However, to …

Pulsed electric field (PEF) treatment, a novel technology which has an electroporation effect
on cells, has a wide range of practical applications, especially in the food industry. Because …

Scaling and biofouling are two major problems in the operation of reverse osmosis (RO)
membranes. A variety of control measures are employed in practice, including the use of …

The adoption of ozonation for water disinfection is hindered by its high ozone demand and
the resulting high cost. Electric field treatment inactivates bacteria by physically disrupting …

The objective of this review has been to disclose collected information on benefits and risks
of selected “less-than–sterilizing” processes applied to control microbial hazards in food that …