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 …

Background The past decade has seen an increased interest in the application of non-
equilibrium plasma for food processing. An important aspect of the interaction of chemical …

Pathogenic bacteria have been throwing great threat on human health for thousands of
years, so their sterilization is imperative. Electrochemical sterilization, as an emerging …

With the improvement of living standards, growing consumer demand for high-quality and
natural foods has led to the development of new mild processes to enhance or replace …

In pulsed electric field (PEF) method sources of high voltage pulses are placed amid two
electrodes in to fluid or paste type foods. Electricity is passed between two electrodes to …

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is
growing fast and the food industry is facing a new challenge of creating innovative …

With a shift toward plant-based foods, pulses and grains belonging to the Fabaceae family,
specifically pea, faba, or soybean varieties, have received attention recently as alternative …

Food endogenous enzymes have impacts on color, texture and flavor of foods during food
processing or preservation. Cold plasma is a novel non-thermal food processing technology …

Prevention of fouling on surfaces is a major challenge that broadly impacts society. Water
treatment technologies, hospital infrastructure, and seawater pipes exemplify surfaces that …

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …