Abstract Background Pulsed Electric Field (PEF) technology is a non-thermal approach
mainly used to preserve food with higher electrical conductivity, such as liquid or semi-liquid …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

Background Salmonella infection has become a foremost health issue as it is the causative
agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy …

Background Snacks constitute a huge share of the food market. In recent years there has
been a global change involving the implementation of sustainable food production …

Betalains are accepted food additives derived from vacuoles of plants belonging to about 17
families in the order Caryophyllales. These pigments are composed of a nitrogenous core …

Electroporation is a method of treatment of plant tissue that due to its nonthermal nature
enables preservation of the natural quality, colour and vitamin composition of food products …

Beetroot cubes were dehydrated by convective drying in hot air at 60° C and by the
combination of convective pre-drying (CPD) until moisture content 1.6, 0.6 or 0.27 kg/kg db …

Fruits and vegetables are very perishable commodities that have enormous industrial and
commercial importance. To preserve its quality attributes, increase shelf life, and reduce …