Introduction to Food Irradiation and Ionizing Radiation Food irradiation represents a sophisticated preservation technology that involves exposing food products to controlled amounts of ionizing radiation. This process, often referred to as “cold pasteurization,” has been utilized for several decades as a robust method for enhancing food safety and extending the period during which products remain […]
Introduction to High-Power Ultrasonic Irradiation (HPI) The contemporary food industry is under constant pressure to deliver products that align with rigorous standards for food quality and food safety. Traditionally, the industry has relied heavily on thermal processing and chemical additives to mitigate the risks of spoilage and contamination. However, these conventional methods often result in […]
BIOGENIC AMINE The Core Definition of Biogenic Amines Biogenic amines are a class of naturally occurring organic compounds that are produced by living organisms, encompassing a vast array of species from microorganisms to plants and animals, including humans. These compounds are characterized by the presence of one or more amino groups and are derived primarily […]