Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …

The need for microorganism control in the food industry has promoted research in food
processing technologies. Ozone is considered to be a promising food preserving technique …

Background The application of ozone in liquid or gaseous form in food is a green,
economical, and practical technology that has attracted industry interest. The oxidation effect …

The need for sustainable food production and the demand for fresh and minimally
processed foods have prompted remarkable research in novel food processing technologies …

The majority of the by products formed during onion processing remain unutilized, yet they
are rich in bioactive compounds and phytochemicals. Onions are a very valuable vegetable …

The enzymatic browning induced in amla juice due to the high activity of polyphenol oxidase
(PPO) and peroxidase (POD) is one of the critical issues faced by the industry. The present …

Increasing the bioavailability of bioactive ingredients in foods, mainly phenolic compounds,
is essential for enhancing health status and preventing chronic diseases. However, the …

Fresh fruits and vegetables carry a heavy load of microorganisms which may cause the risks
of food‐borne illness to the consumer. Even after washing with water, there is a need for …

In this study, de-oiled rice bran (RB) and virgin coconut oil cake (VCOC) were selected as
base materials. Corn starch, wheat bran, and guar gum were taken as binding agents. The …

In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of
disinfection with potential applications in the food industry. This eco-friendly technology has …