Food powders are appreciated worldwide, as it enables food to be preserved for an
extended period without significant loss of quality, even under the ambient storage …

It has been the heartbeat of researchers and food engineers to discover the appropriate and
effective technology for microbial control to ensure the safety of food. This is because …

Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …

The outbreaks linked to foodborne illnesses in low‐moisture foods are frequently reported
due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus …

Radio frequency (RF) drying is an emerging technology for food and agricultural products,
holding features of rapid, uniform, stable, and volumetric heating, high energy efficiency, and …

Foodborne illnesses occur due to contamination by pathogenic microorganisms. Therefore,
decontaminating food is vital before marketing and circulation. Radio frequency (RF) heating …

Radio frequency (RF) is a novel technology with several food processing and preservation
applications. It is based on the volumetric heating generated from the product's dielectric …

Recent pathogen incidents have forced food industry to seek for alternative processes in
postharvest pasteurization of agricultural commodities. Radio frequency (RF) heating has …

The contamination risks of microorganisms and mycotoxins in low-moisture foods have
heightened public concern. Develo** novel decontamination technologies to improve the …

Persistence of Salmonella in milk powders has caused several foodborne outbreaks. The
determination of proper pasteurization processing conditions requires an understanding of …