A novel alternative to synthetic preservatives is the use of natural products such as essential
oil (EO) as a natural food-grade preservative. EOs are Generally Recognized as Safe …

Huge demand of safe and natural preservatives has opened new area for intensive research
on bacteriocins to unravel the novel range of antimicrobial compounds that could efficiently …

The construction of films has often been devoted to loading active substances to improve
biological activity in recent years. However, the positive impacts on packaging properties by …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh-like'characteristics while still being safe and a long shelf-life. These requirements are …

Chitosan, derived from chitin, a major constituent (in quantity) of crustaceans, is a unique
aminopolysaccharide with emerging commercial potential in agriculture, food …

Modern microencapsulation techniques are employed to protect active molecules or
substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from …

Meat and meat products have always been an important part of human diet, and contain
valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

Ionization radiations are used to ensure food safety and quality. This irradiation process
uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests …

This research was conducted to assess the combined effect of chitosan (Ch) film containing
cumin essential oil nanoemulsion (CNE) and low-dose gamma irradiation (GI) at 2.5 kGy on …