The need for microorganism control in the food industry has promoted research in food
processing technologies. Ozone is considered to be a promising food preserving technique …

Anthocyanins are colored valuable biocompounds, of which extraction increases globally,
although functional applications are restrained by their limited environmental stability …

Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of
antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer …

Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms
must avoid. However, many of the acclimation changes elicited by UV induce a wide range …

Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage
risks and potential health concerns without proper preservation. To combat this, various …

Innovative and sustainable food preservation techniques are vital for enhancing food quality,
safety, and reducing environmental impact. In this review, the methods aligned with …

Plant polyphenols play an essential role in human health. The bioactivity of polyphenols
depends not only on their content but also on their bioavailability in food. The processing …

Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters
of food safety, production efficiency, economic loss, and reduced consumer trust. Dry …

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

Supercritical carbon dioxide (SC‐CO2) has emerged as a nonthermal technology to
guarantee food safety. This review addresses the potential of SC‐CO2 technology in food …