Effect of retort processing on the shelf life and safety of ethnic Indian food product namely soya peas curry was investigated. Ready-to-eat soya peas curry was packed in laminated retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature profile of processing was determined and the same was used for heat penetration characteristics. The thermal processing pa...

A literature search and systematic review were conducted to present discuss the most recent research studies for past twenty years on application of non-thermal methods ensuring microbiological safety quality fish seafood. This presents principles reveals potential benefits high hydrostatic pressure processing (HHP), ultrasounds (US), atmospheric plasma (NTAP), pulsed electric fields (PEF), ele...