During the last decades, many novel techniques of food processing have been developed in
response to growing demand for safe and high quality food products. Nowadays, consumers …

Nowadays, food industries are concerned about satisfying legal requirements related to
waste policy and environmental protection. In addition, they take steps to ensure food safety …

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

The processing of insects is paramount to deliver safe and high quality raw materials,
ingredients and products for large-scale food and feed applications. Depending upon the …

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …

The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms
pose a distinct threat to food safety, as the use of traditional, culture-based microbiological …

The importance and challenges presented by Bacillus spores in the food industry are briefly
outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance …

Food scientists need to work together with agriculturists, nutritionists, civil society, and
governments to develop an integrative approach to feed a growing population sustainably …

Thermal inputs for food preservation generally dominate the food processing industry.
However such treatments may lead to several undesirable changes in quality attributes and …

Heat treatments are widely used in food processing often with the aim of reducing or
eliminating spoilage microorganisms and pathogens in food products. The efficacy of …