Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Background Increasing living standards and improvement of purchase empowerment has
led to consume packed and ready made fruits and vegetables. Also awareness of the health …

The current food system (production, transport, processing, packaging, storage, retail,
consumption, loss and waste) feeds the great majority of world population and supports the …

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

The market size of fresh and minimally-processed fruits and vegetables (MPFVs) have
grown rapidly in the last years as a result of consumer attitudes change due to their …

In recent years, consumers have become increasingly aware of the nutritional benefits
brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of …

Considering the well-being cognizance of masses, the microgreens have emerged as the
potential therapeutic functional foods for improving the overall health by dietary …

In this study, fresh-cut (FC) mango cubes were treated with cold plasma (CP) at 75 kV for 3
min using a dielectric barrier discharge (DBD) generator and then stored at 15° C for 4 d to …

Fungi that spoil foods or infect crops can have major socioeconomic impacts, posing threats
to food security. The strategies needed to manage these fungi are evolving, given the …

Current study used high pressure microfludizer to encapsulate eugenol (EUG), carvacrol
(CAR) and cinnamaldehyde (CA) in oil-in water nanoemulsion. The prime objective of this …