Valorization of Prickly Pear Peel Residues () Using Solid-State Fermentation.

Prickly pear peel () residues can be used as a substrate in solid-state fermentation to obtain bioactive compounds. The kinetic growth of some strains was evaluated. A Box-Hunter and Hunter design to evaluate the independent factors was used.

Recent trends and technological development in plasma as an emerging and promising technology for food biosystems.

The rising need for wholesome, fresh, safe and "minimally-processed" foods has led to pioneering research activities in the emerging non-thermal technology of food processing Cold plasma is such an innovative and promising technology that offers several potential applications in the food industry. It uses the highly reactive, energetic and charged gas molecules and species to decontaminate the food and package surfaces and preserve the foods without causing thermal damage to the nutritional and quality attributes of food. Cold plasma technology showed promising results about the inactivation of pathogens in the food industry without affecting the food quality.