In recent years, the rapid increase in the global population, the challenges associated with
climate change, and the emergence of new pandemics have all become major threats to …

Mycotoxins are produced by fungi and are known to be toxic to humans and animals.
Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin …

Cold plasma (CP) is an emerging technology for food processing at low temperatures and
short time. CP parameters voltage, frequency, treatment time, electrodes gap distance, and …

Application of synthetic fungicides in agricultural commodities has been restricted due to
development of fungicide resistance fungi and deleterious impact on environment and …

High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

Fusarium spp. is one of the most destructive plant pathogenic fungi worldwide, not only
causing many devastating crop diseases with huge economic losses, but also threatening …

Mycotoxins are fungi-produced secondary metabolites that can contaminate many foods
eaten by humans and animals. Deoxynivalenol (DON), which is formed by Fusarium, is one …

Sustainable food supply has gained considerable consumer concern due to the high
percentage of spoilage microorganisms. Food industries need to expand advanced …

Background The use of cold plasma technology (CPT) in the food industry could be a
promising alternative to heat treatment techniques in practice. The CPT is effective in …