Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

Background High-pressure (HP) treatment is considered a food safety process that can
stabilize meat by inactivating microorganisms. However, HP treatment can induce …

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

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

Lipid oxidation is a major cause of deterioration in the quality of food and food products.
Oxidation can occur in both triglycerides and phospholipids of food because lipids are …

The tenderization process, which can be influenced by both pre‐and post‐slaughter
interventions, begins immediately after an animal's death and is followed with the disruption …

Background High pressure (HP) is an effective technology in food preservation. However, in
fish, changes in appearance, texture, and chemical composition of the meat can be …

Conventional methods of food preservation have demonstrated several disadvantages and
limitations in the efficiency of the microbial load reduction and maintain food quality. Hence …

Simple Summary The projected global population growth by 2050 will require an increase in
the production of high-quality food. Insects represent a promising alternative ingredient for …