Pesticide residues are one of the most important issues affecting food safety. In this review,
the general situation of pesticide residues in fruits and vegetables based on the background …

Unsafe foods and water bodies are the leading cause of disease outbreaks in India and
Escherichia coli (E. coli) contributes to the majority of food-borne illnesses in human beings …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of
antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer …

Conventional technologies for the inactivation of microorganisms in food products have their
limitations, especially changes in quality attributes that have led to quality deterioration, low …

Natural colorants have emerged as an alternative to their synthetic counterparts due to an
existing health concern of these later. Moreover, natural-food colorants are a renewable …

Abstract Characterization, pasteurization and storage are essential steps in fruit juice
processing. Watermelon, pineapple, and mango juices were pasteurized at 80±2° C and …

The worldwide market for vegetable and fruit juices stands as a thriving sector with projected
revenues reaching to $81.4 billion by 2024 and an anticipated annual growth rate of 5.27 …

Thermal processing has been predominantly used in the food industry to improve food
safety and shelf life. However, heat treatment induces detrimental effects like cooked flavor …

Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐
thermal processing techniques. The microbiological lethality of the PL technique has been …