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

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

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 …

The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

Cow's milk is considered a staple in many diets due to its high nutritional value. It contains
almost every nutrient that the human body needs. Milk is consumed as a beverage, poured …

The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …

In this study, the influences of Lactobacillus plantarum JHT78 fermentation on the
physiological properties, antioxidant activities, and volatile/non-volatile metabolites of …

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

Machine learning assists with food process optimization techniques by develo** a model
to predict the optimal solution for given input data. Machine learning includes unsupervised …

The industry sector has a significant responsibility for the depletion of fossil fuels and
emission of carbon dioxide. Thus, several initiatives have been implemented by the industry …