Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at all …

Background Consumption of fruits and vegetables is an indispensable component of human
dietary preference, however; it is unfortunate that the enormous pesticide residues remain in …

Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …

Ever since the concept of bioremediation was introduced, microorganisms, microbial
enzymes and plants have been used as principal elements for Organophosphate pesticide …

To meet market demands, soybean is predominantly grown with the excess use of harmful
pesticides like chlorpyrifos, which leaves poisonous residues on the seeds' surfaces. In this …

The seasonal variation, spatial distribution, and ecological risks of thirteen organophosphate
pesticides (OPPs) were studied in the Sundays and Swartkops estuaries in South Africa. Ten …

The degradation of fluopyram (FLP) was investigated under ozone-microbubble treatment
(OMBT). Kinetic models were established to study the influence of three treatments …

Rising world population necessarily increases the food requirement. At the same time,
agricultural land has been reduced drastically due to the rapid urbanization and …

Daily ingestion of fresh produce has increased tremendously due to a rise in awareness of
its nutritional benefits that contribute to reducing health risks and disease. However, these …

Ozone processing is one of the encouraging non-thermal and bio-friendly techniques in the
food processing sector. The applicability of ozone technology in food industry is increasing …