The dairy industry is a long-standing industry that has produced several dairy products. Dairy products are cornerstones of many diets worldwide with high protein quality and a range of essential […]
What is Pasteurization? Pasteurization is a heat-treatment process that destroys pathogenic microorganisms in food and beverages to ensure safety and extend the shelf life of the product. Unlike sterilization, pasteurization […]
Non-thermal plasma (NTP) as preservation technology To ensure the safety and nutritional value of a food product and to expand its shelf-life, humankind has developed different techniques over the years. […]
What is pulsed electric field (PEF) technology? Pulsed electric field (PEF) is a technique that applies high-voltage electrical pulses to biological samples positioned between electrodes. Subjecting the sample to such […]
The application of short electric pulses of high voltages, short duration to biological cells and tissues, to enhance membrane permeability is becoming an important method in various applications including food […]
Fortification of milk Fortification of milk is a procedure to enrich cow’s milk with additional vitamins and minerals not naturally present in significant amounts. Usually, vitamin D and A are […]
