Many types of edible insects in raw and processed forms have been consumed by many
cultures globally since time immemorial, particularly in developing countries where they are …

Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

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

Meeting consumer concerns and preferences for fresh and safely processed fisheries
products free of chemical and synthetic preservatives is a challenge for the aqua-food …

Recently, consumers' demand for fresh, nutritious, and convenient food has shown a
significant rise. This trend has forced increased sales of minimally processed and/or pre …

Adaptive stress tolerance responses are the driving force behind the survival ability of
Listeria monocytogenes in different environmental niches, within foods, and ultimately, the …

Fresh fruits and vegetables are nutritionally well‐recognised as healthy components in diets.
The microbiological foodborne outbreaks associated with the consumption of fresh produce …

Wastage of perishable foods is an enormous challenge in the food sector, and it requires
effective mitigation strategies. Aloe vera is one of the oldest remedies for numerous human …

Biofilm is an advanced form of protection that allows bacterial cells to withstand adverse
environmental conditions. The complex structure of biofilm results from genetic‐related …

Functional nutrition, which includes the consumption of fruit juices, has become the field of
interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to …