Owing to the rising consumer awareness and demands for quality foods with eco-friendly
packaging, researchers have shifted their focus to sustainable advancements in active …

The looming urgency of feeding the growing world population along with the increasing
consumers' awareness and expectations have driven the evolution of food production …

In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on
strategies that protect public health and reduce the incidence of foodborne pathogens and …

In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

The use of natural antimicrobial compounds in food has gained much attention by the
consumers and the food industry. This is due primarily to two major factors. First, the misuse …

In the food industry, there is a need to use the properties of antioxidants and antimicrobials
effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to …

Microbial pathogens are the cause of many foodborne diseases after the ingestion of
contaminated food. Several preservation methods have been developed to assure microbial …

Dairy product safety is a global public health issue that demands new approaches and
technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents …

The substantial number of compounds that have been identified and utilized as
antimicrobials in human foods has resulted in numerous methods of evaluation of …

The effect of reuterin in pectin-based edible coatings with lemon essential oil (LEO) on the
quality of cold-stored strawberries was investigated. Pectin was extracted from orange peels …