Fresh green leafy vegetables (FGLVs) are consumed either garden‐fresh or by going
through very few simple processing steps. For this reason, foodborne diseases that come …

Natural pigments are widely used in the food industry because of their unique sensory
properties and nutritional value. However, natural pigments are susceptible to color change …

Natural pigments are increasingly favored in the food industry for their vibrant colors, fewer
side effects and potential health benefits compared to synthetic pigments. However, their …

A significant problem in food quality is the quest for preservation technologies. Due to its low
operating temperature and short processing time, cold plasma (CP), as an emerging …

Food characteristics like appearance and color, which are delicate parameters during food
processing, are important determinants of product acceptance because of the growing trend …

Snap beans (Phaseolus vulgaris L.) are prone to rapid senescence and quality deterioration
during postharvest storage. In this study, the effect of a novel carbon dot/gC 3 N 4-mediated …

Cold Plasma (CP) is an emerging non‐thermal technology that preserves and
decontaminates food. Kiwifruit juice spoilage enzymes polyphenol oxidase (PPO) and …

This study aimed to investigate the effects of air-cold plasma jet processing on the quality of
mangosteen juice using an experimental design that varied the duty cycle of the power …

Research into innovative techniques in food technology is develo** dynamically. This is
indicated by the significant increase in the number of scientific studies in this field. The aim …

Açai (Euterpe oleracea) is one of the main sustainable extractive crops in the Amazon
region, widely consumed by the local population and a significant export product. This …