The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

Background Using emerging technologies such as electromagnetic radiation is introduced
to cover a wide range of food processing targets, including decontamination of mycotoxin as …

The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection
and microbiological stability. In spite of these undeniable advantages, in the last two …

Effective ultraviolet (UV) irradiation has been used as a postharvest technology to reduce
decay, delay ripening, and delay senescence in crop products. In this review, the effects of …

This paper is a review of the recent studies on Maillard reaction products, the formation
mechanism for these compounds and melanoidin structure, the undesirable consequences …

Lactic acid bacteria (LAB) have a long history of applications in the food industry for
fermentation and preservation. This feature is due to their metabolic products that can …

The antimicrobial, mechanical and barrier properties and light transmission of sago starch
film incorporated with different percentage of Betel leaf extract (5%, 10%, 20%, and 30%) …

In this study, the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E.
coli K12 (ATCC 25253), an indicator organism of E. coli O157: H7, and polyphneoloxidase …

The influence of ultraviolet irradiation (UV) on some quality attributes (colour, pH, soluble
solids content, formol index, total phenolics, sugars and vitamin C) and enzymatic activities …

Pulsed electric field (PEF) technology is an alternative to traditional food processing
because this application can ensure good product quality and energy use efficiency. In PEF …