The field of microbial inactivation in food processing has evolved significantly with the advent of non‐thermal technologies that aim to preserve nutritional and sensory qualities while ensuring food ...

Researchers have developed a measurement technique that rapidly measures the number of viable bacteria in food products. They have succeeded in drastically reducing the inspection time from 2 days to ...

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To gain more knowledge about how ultra-processed food affects us, we need new research methods, claim researchers. Now they ...