The dairy field has considerable economic relevance in the agri-food system, but also has
the need to develop new 'green'supply chain actions to ensure that sustainable products are …

Antimicrobial treatment procedures are often applied during produce post-harvest
processing and storage as a complementary measure to reduce the potential risk of …

Considering the high perishable nature of muscle foods (fish, poultry and red meat) and
wide diversity in spoilage microorganisms responsible for spoilage, the prevalence of …

Due to the lack of a pathogen-killing process, foodborne outbreaks from contaminated fresh
produce have been increasing worldwide. Hence, it is increasingly recognized that the …

This study investigated the combined effects of washing with slightly acidic electrolyzed
water (SAEW; 30 ppm) and ultraviolet-C waterproof light emitting diodes (UVC W-LED; 275 …

Carbon dioxide hydrate-based technology is gaining popularity in the food industry as a
potential alternative cold storage energy source in the juice concentration process …

Highly selective, nontoxic, and low-cost electrodes for the electrochemical ozone evolution
reaction (OZER) have been explored for widespread use in water electrolysis ozone …

Zearalenone (ZEN) is a fungal toxin produced by Fusarium that widely occurs in various
types of grains and feed. It has strong reproductive toxicity and a wide range of distribution …

To address the problem of bacterial contamination in drinking water, we synthesized non-
metallic photocatalysts for the inactivation of Escherichia coli in drinking water. In this paper …

Ozone is a strong oxidant, with application in the food industry, disinfection of hospital areas
and wastewater treatment. Although microbial destruction with ozone gas and in an …