Food preservation involves different food processing steps to maintain food quality at a
desired level so that maximum benefits and nutrition values can be achieved. Food …

Abstract 3D printing has numerous applications in the food industry that may enhance
diversity, quality, healthiness, and sustainability. This innovative additive manufacturing …

Abstract 3D printing technology has a wide range of application in the food industry. Current
research has focused on the improving printing accuracy and expanding the range of …

Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after
consuming contaminated water, animal, and plant products. The bacterium is the third …

Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention
worldwide having features very similar to fresh food products, but with a longer shelf life …

Abstract Background Low-moisture foods (LMFs) are generally considered “lower risk” in
terms of food safety, however, the frequent foodborne illnesses involved in the consumption …

Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries
worldwide, but they have been increasingly reported to be involved in outbreaks and alerts …

The production of dried probiotic bacterial cells that are shelf stable at room temperature
remains challenging. In this work, the potential of encapsulation of probiotic Lactobacillus …

Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …

Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common
method of preserving fish to compensate for its perishability. Dried fish exists in different …