This review presents innovative food processing techniques and their role in promoting
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …

Fungi contamination in stored food grains is a global concern and affects the food
economics directly and indirectly. Fungi invasion causes loss of germination, hot spot …

Before the industrial revolution, the atmospheric CO 2 concentration was 180–330 ppm;
however, fossil-fuel combustion and forest destruction have led to increased atmospheric …

The aim of this work was to research a bioprocess for bioethanol production from raw sweet
potato by Saccharomyces cerevisiae at laboratory, pilot and industrial scales. The …

Background Milk is a nutritious and healthy dietary component of many adults and infants,
all over the world. For numerous reasons, the consumption of raw, unpasteurized milk is a …

Leakage of CO 2 or brine coming from CO 2 geological storage sites constitutes a risk for
overlying fresh groundwater resources. One of the main risks is the potential alteration of …

The effects of high pressure carbon dioxide (HPCD) treatment on natural microorganisms,
indigenous enzyme activity, damage to cell membranes and hardness in fresh-cut carrot …

The purpose of this study was to investigate the effect of combined treatments using TiO 2-
UV photocatalysis (TUVP) and high hydrostatic pressure (HHP) on inactivation of …

This work explores the use of high pressure carbon dioxide (HPCD) for the inactivation of
Saccharomyces cerevisiae in fresh-cut conference pears. This fruit was chosen as an …

In this study, the relationship between (irreversible) membrane permeabilization and loss of
viability in Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae cells …