A comprehensive scientific review highlights how coupled multiphysics simulations enable predictive optimization of heat transfer, mass migration, and microbial safety ...
A comprehensive review highlights how combining plasma-activated water with mild thermal and physical treatments provides powerful microbial decontamination while preserving ...
A study in Food Chemistry: X shows that combining sous-vide cooking with high-hydrostatic pressure extends the refrigerated shelf life of ...
A new review finds that ultra-high-pressure homogenization preserves juice quality, extends shelf life and offers a promising non-thermal alternative to ...
A sequential cold plasma and plasma-activated water treatment reduced Salmonella in pearl millet flour by 3 log cycles at laboratory ...
A new global modeling study shows that total specific energy is the main driver of microbial inactivation in juices treated ...
In an era where the demand for fresh and safe seafood is surging worldwide, groundbreaking research is pushing the boundaries ...
In a groundbreaking advancement for seafood preservation, researchers have unveiled a novel method utilizing intense pulsed light (IPL) to effectively ...
