The article presents a literature review on modifications and the latest achievements in the
field of spray drying (SD). Although the history of this method of drying dates back to more …

In recent years, consumers have been demanding convenient and healthy foods which have
'fresh-like'characteristics while still being safe and a long shelf-life. These requirements are …

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 …

A variety of bioactive substances present in fruit-and vegetable-processed products have
health-promoting properties. The consumption of nutrient-rich plant-based products is …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

Ultrasound assisted spray drying has been extensively used in the food and pharmaceutical
industries for increasing the stability of variety of compounds involved in different …

Droplet size has significant scientific and industrial relevance in the effectiveness of
atomization for several applications in the chemical, pharmaceutical, and food industries …

Ultrasound has excellent potential in reducing microbial contamination and has also shown
remarkable results in the wastewater treatment and pollutant removal. The different …

Ultraviolet-C light is a novel technology widely used for disinfecting water and surfaces.
However, today, it is used for the pasteurization of food product since it was approved by the …

Non-thermal processes are employed to decontaminate juice products with less negative
impact on biochemical, sensorial, and nutritional properties of the products compared with …