Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight
loss, and, most importantly, microbial contamination. Traditionally, several methods are used …

Strawberry fruits are popular all over the world due to their rich organoleptic properties and
enormous health benefits. However, it is highly susceptible to postharvest spoilage due to …

The consumption of minimally processed fruit (MPF) has increased over the last decade due
to a novel trend in the food market along with the raising consumers demand for fresh …

Fresh blueberries, raspberries and blackberries are gaining popularity for their pleasant
flavour and health benefits. However, their fresh supply, and the potential for market growth …

The physicochemical quality and the effectiveness of antimicrobial activity against
Salmonella and phage stability of dip-coated strawberries were investigated in this study by …

Cold plasma is formed by the nonthermal ionization of gas into free electrons, ions, reactive
atomic and molecular species, and ultraviolet (UV) radiation. This cold plasma can be used …

Highlights•Recent advances in experimental food processing technologies to reduce
mycotoxins.•High reduction of regulated mycotoxins by irradiation, cold atmospheric plasma …

Complete protein, which includes all the essential amino acids, and bioactive compounds
needed in human nutrition, can be found in edible insects. Bioactive compounds play a …

Strawberry (Fragaria× ananassa) is a valuable crop cultivated worldwide. This fruit is mainly
consumed fresh and is an important source of vitamin C, fat‐soluble vitamins and …

Develo** food packaging films loaded with plant extracts is a research hotspot. As natural
preservatives, essential oils possess potent antibacterial and antioxidant properties …