Foodborne pathogens are most important problem in food industry.  Although there are several methods to kill them, scientist have been developed alternative methods.
The new foodborne pathogen killing method, which targets bacteria such as E. coli, Salmonella and Listeria, was invented by scientists from University of Georgia (UGA). The new technology can kill the pathogens is [...]

Lyophilization is removing water granules from frozen material by sublimation under appropriate conditions.
Lyophilized food’s main properties are below;

Its taste, color, shape and odor are well conserved.
When product is re-hydrated, it gains its former shape and and tissue.
With lyophilization method, food is not threatened with heat so, there is not nutritional lost It is more light.
It [...]

Acrylamide is a carcinogen chemical substance that occur during frying and baking by heat induced between sugar and asparagine (Maillard Reaction).But appreciable amount of acrylamide has not be found in fresh and boiled meals. But still there is very little information about how it occur.

It was found that acrylamide cause bad effects on human health. [...]