Cow's milk is considered a staple in many diets due to its high nutritional value. It contains
almost every nutrient that the human body needs. Milk is consumed as a beverage, poured …

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

Foodborne illnesses occur due to contamination by pathogenic microorganisms. Therefore,
decontaminating food is vital before marketing and circulation. Radio frequency (RF) heating …

Clostridium botulinum produces Botulinum neurotoxins (BoNTs), causing a rare but
potentially deadly type of food poisoning called foodborne botulism. This review aims to …

Thermal processing of packaged fruit and vegetable products is targeted at eliminating
microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using …

Consumers show interest in preservation technologies that are not based on heating. This
review examines the use of nonthermal technologies such as pulsed electric field (PEF) in …

Microbial and enzyme inactivation by pulsed electric field (PEF) treatment was assessed in a
blended plant-based milk alternative (PBMA) containing oats and pea protein without the …

The bacterial cell wall peptidoglycan (PG) is a dynamic structure that is constantly
synthesized, re-modeled and degraded during bacterial division and growth. Postsynthetic …

Microbial spoilage of food is a leading cause of food spoilage, which can lead to
considerable losses besides the morbidity and/or mortality that accompany outbreaks …

Control of food-contaminating fungi, especially pathogens that produce mycotoxins, is
problematic since effective method for intervening fungal infection on food crops is often …