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

Pandemic COVID-19 warned the importance of preparing the immune system to prevent
diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and …

Cold plasma (CP) is one of the novel non-thermal food processing technologies, which has
the potential to extend the shelf-life of plant-based food products without adversely affecting …

The aim of this study was to investigate the effect of atmospheric cold plasma (ACP)
treatment on the microbial inactivation, physicochemical properties, and shelf-life of …

Cold plasma processing is a nonthermal approach that maintains food quality while
minimizing the effects of heat on its nutritious qualities. Utilizing activated, highly reactive …

The rising need for wholesome, fresh, safe and “minimally-processed” foods has led to
pioneering research activities in the emerging non-thermal technology of food processing …

Food-borne microorganisms are one of the biggest concern in food industry. Food-borne
microorganisms such as Listeria monocytogenes, Escherichia coli, Salmonella spp., Vibrio …

Non-observance of hygiene principles during storage causes excessive growth of
microorganisms in these products and the return of export products to the manufacturer. The …

The aim of the study was to develop a tomato-based beverage and to investigate the effect
of thermal (pasteurization) and non-thermal (ultrasonication, ultra-violet (UV), atmospheric …

Abstract Purpose of Review The market for minimally processed products is constantly
growing due to consumer demand. Besides food safety and increased shelf life, nutritional …