Pasta made from durum wheat is a widely consumed worldwide and is a healthy and
convenient food. In the last two decades, there has been much research effort into improving …

Photodynamic inactivation (PDI) is a promising method with multiple targets to inactivate
bacteria on food using visible light. Inactivation potency of the curcumin-mediated blue light …

The fresh-cut potato is popular in many foods, but its shelf-time is difficult to predict. Through
orthogonal test, the fresh-cut potato was dipped in chlorine dioxide solution (100 mg/L), citric …

BACKGROUND Starch retrogradation and moisture migration of boiled wheat noodles
(BWNs) result in quality deterioration and short shelf life. The objective of this research was …

Curcumin (CUR) is a natural active product widely used as photosensitizer in photodynamic
inactivation (PDI) due to low toxicity and low cost. However, the main challenge that limit the …

Present investigation was carried out to develop enriched pasta by utilizing vegetable
(spinach and carrot) powders (6%–18%) and millet (pearl millet and sorghum) flours (10 …

Millets, a group of small-seeded grasses, are widely cultivated as staple food sources due to
their nutritional richness. Finger millet (Eleusine coracana), a widely cultivated and …

Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood
and poses a health risk to consumers. Some non-thermal sterilization technologies, such as …

Packaging material has important role in the shelf‐life of food products. The present study
has been focused on effect of packaging materials‐low density polyethylene (LDPE) pouch …

The present study was carried out to enhance the phytonutritional profile and bio-functional
properties of pasta by utilizing variety bell pepper ie, green, red and yellow powders at …