Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to ...

In recent years, numerous food poisoning outbreaks, involving various pathogens and food products, and the increasing concern over the preservation of minimally processed foods have spurred growing awareness of the importance of food safety. This has prompted new approaches to inhibit foodborne pathogens. There has been a rapid worldwide increase in pathogenic bacteria that are resistant to mul...

In the United States, consumer demand for new foods and changes in eating habits and food safety risks are affecting the food processing industry. The population is becoming older on average; moreover, consumers want fresh and minimally processed food without synthetic chemical preservatives. To address the need for safer food and compete for consumer acceptance, manufacturers are exploring new...

Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have bee...

High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alte...

Food losses in the developing world are thought to be 50% of the fruits and vegetables grown and 25% of harvested food grain (Burden, 1989). Food preservation can reduce wastage of a harvest surplus, allow storage for food shortages, and in some cases facilitate export to high-value markets. Drying is one of the oldest methods of food preservation. Drying makes produce lighter, smaller, and les...