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

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

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 …

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 …

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

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 …

Background Plant proteins, especially legume proteins, are among the most versatile,
nutritious, and sustainable protein sources compared to animal-derived counterparts …

Non-thermal processing technology has shown unparalleled advantages in improving food
quality and safety, making it develop rapidly in recent years and become a new research …

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

Foodborne pathogens are microorganisms that cause illness through contamination,
presenting significant risks to public health and food safety. This review explores the …