The increasing concern of consumers about food quality and safety and their rejection of
chemical additives has promoted the breakthrough of the biopreservation field and the …

In recent years, cold atmospheric pressure plasma (CAPP) technology has received
substantial attention due to its valuable properties including operational simplicity, low …

In recent years, non-thermal plasma (NTP) application in agriculture is rapidly increasing.
Many published articles and reviews in the literature are focus on the post-harvest use of …

COVID-19 forced the human population to rethink its way of living. The threat posed by the
potential spread of the virus via an airborne transmission mode through ventilation systems …

Various reactive oxygen and nitrogen species are accompanied by electrons, ultra-violet
(UV) radiation, ions, photons, and electric fields in non-thermal atmospheric pressure …

Per-and polyfluoroalkyl substances (PFAS) are a set of synthetic chemicals which contain
several carbon-fluorine (C‒F) bonds and have been in production for the past eight …

One of the most important challenges in the food industry is to produce healthy and safe
food products, and this could be achieved through various processes as well as the use of …

Background Aflatoxins are one of the maximal menaces to food safety and public health and
can contaminate food during the entire process from field to table, which can then be …

Food safety is the primary goal for food and drink manufacturers. Cleaning and disinfection
practices applied to the processing environment are vital to maintain this safety; yet, current …

Background Conventional thermal processing technologies for pasteurization and
sterilization of fruit juices have been used for ensuring microbiological safety and enzyme …