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Emerging Non-Thermal Food Processing Technologies

There is a strong consumer trend towards high-quality and healthy foods with ‘fresh‐like’ characteristics. On the other hand, thermal processing technologies, especially conventional ones, negatively affect both the sensory and nutritional properties of foods. At the same time, limited shelf-life an...

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Format: Online
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2024
Subjects:
plasma-activated water (PAW)
Salmonella
egg
turmeric
curcumin
puffing
high hydrostatic pressure
antioxidant
broccoli
Isothiocyanates
sulforaphane
erucin
anti-inflammatory
freeze crystallization
murta
arrayan
physicochemical properties
bioactive compounds
antioxidant activity
process parameters
bell peppers
high-pressure processing
fresh-cut bell peppers
nitrogen-assisted
storage quality
structural damage
ultraviolet
LED
inactivation
bacteria
powder
foods
artichoke
by-products
ultrasound-assisted extraction
phenolic compounds
chlorogenic acid
diffusion model
praline
nougat
chocolate
fat bloom
DSC
hardness
crystal seeding
migration
atmospheric cold plasma (ACP)
sporicidal activity
Aspergillus niger
Aspergillus rugulovalvus
lycopene
thawing rate
ultrasound-assisted thawing
quality properties
microstructure
large yellow croaker
egg yolk granule
ultra-high pressure homogenization
protein aggregation
proteins
n/a
thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics
Online Access:ONIX_20240514_9783036589343_41
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