Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Vacuum impregnation (VI), the revised version of osmotic dehydration technology (OD), is
used to improve the nutritional properties of food products and promote the production of …

The augmented promotion and consumer awareness of healthy eating and lifestyle have
resulted in extensive growth of the functional food market in recent years, encouraging the …

The objective of this study was to evaluate the antibacterial effect of Chinese wild blueberry
extract and its fractions against Listeria monocytogenes, Staphylococcus aureus …

Escherichia coli O157: H7 is a representative foodborne pathogen that causes
haemorrhagic colitis, bloody diarrhea, and fatal haemolytic uraemic syndrome. Previously …

A multi-disciplinary approach based on the biorefinery of microalgae biomass (Chlorella
sorokiniana) to remove the lipid fraction responsible of the green color and the 'fishy'aroma …

Post-harvest loss significantly impacts food security, economy, and the overall health of the
entire population. About 30% of fresh produce is lost after harvest every year. Physical …

Ascorbic acid (1% w/w) and calcium lactate (1% w/w) were vacuum impregnated into
mushrooms to improve their physicochemical quality. Experiments were carried out using …

Listeria monocytogenes is a ubiquitous organism that can be found in food-related
environments, and sanitizers commonly prevent and control it. The aim of this study is to …

This study examined the antimicrobial activity of safflower seed meal extract (SSME) against
foodborne pathogens, and the microbial reduction effects of combined treatment with SSME …