Radical species generating technologies for decontamination of species in food: a recent review report.

Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward .

Cold plasma: a promising technology for improving the rheological characteristics of food.

At the beginning of the 21st century, many consumers show interest in purchasing safe, healthy, and nutritious foods. The intent requirement of end-users and many food product manufacturers are trying to feature a new processing technique for the healthy food supply. The non-thermal nature of cold plasma treatment is one of the leading breakthrough technologies for several food processing applications.

Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut ( L.).

The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance.

Research trends and emerging physical processing technologies in mitigation of pesticide residues on various food products.

The application of pesticides enhances food production vastly, and it cannot be prevented; longer fresh produce is contaminated with health-threatening pesticides even though traditional processing methods can remove these pesticides from food surfaces to a certain extent; novel emerging technologies such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field could more effectively dissipate the pesticide content in food without the release of toxic residual on the food surface. The present review focuses on applying emerging technologies to degrade pesticide residues in great utility in the food processing industries. This review also discusses the pesticide removal efficacy and its mechanism involved in these technologies.

Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation.

The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called . The fermentation characteristics of were investigated at every 1-h interval under ambient (31 ± 2 °C) and refrigerated (5 ± 1 °C) storage conditions.