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 |
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| Sprog: | engelsk |
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MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Online adgang: | ONIX_20240514_9783036589343_41 |
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| _version_ | 1869516458025811968 |
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| collection | Directory of Open Access Books |
| description | 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 and safety concerns of fresh foods necessitate food processing. Therefore, scientists are exploring the possibility of using nonthermal technologies for various purposes such as shelf-life extension and safety improvement. However, their applicability and scalability are still under intensive investigation. This reprint presents examples of studies in non-thermal emerging food processing technologies. It provides practical examples that can help graduate students further understand the concepts involved in emerging non-thermal technologies; therefore, it can be used as a teaching material/reference in universities. Moreover, the benefits of these novel technologies highlighted in this reprint could be utilized by the food industry’s R&D to enhance academic-industry collaborations and possible commercialization. |
| format | Online |
| id | doab-20.500.12854ir-137439 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1374392024-05-14T13:05:19Z Emerging Non-Thermal Food Processing Technologies Farahnaky, Asgar Majzoobi, Mahsa Gavahian, Mohsen 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 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 and safety concerns of fresh foods necessitate food processing. Therefore, scientists are exploring the possibility of using nonthermal technologies for various purposes such as shelf-life extension and safety improvement. However, their applicability and scalability are still under intensive investigation. This reprint presents examples of studies in non-thermal emerging food processing technologies. It provides practical examples that can help graduate students further understand the concepts involved in emerging non-thermal technologies; therefore, it can be used as a teaching material/reference in universities. Moreover, the benefits of these novel technologies highlighted in this reprint could be utilized by the food industry’s R&D to enhance academic-industry collaborations and possible commercialization. 2024-05-14T13:05:10Z 2024-05-14T13:05:10Z 2024 book ONIX_20240514_9783036589343_41 9783036589343 9783036589350 https://directory.doabooks.org/handle/20.500.12854/137439 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8593 https://mdpi.com/books/pdfview/book/8593 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-8935-0 10.3390/books978-3-0365-8935-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036589343 9783036589350 178 open access |
| spellingShingle | 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 Emerging Non-Thermal Food Processing Technologies |
| title | Emerging Non-Thermal Food Processing Technologies |
| title_full | Emerging Non-Thermal Food Processing Technologies |
| title_fullStr | Emerging Non-Thermal Food Processing Technologies |
| title_full_unstemmed | Emerging Non-Thermal Food Processing Technologies |
| title_short | Emerging Non-Thermal Food Processing Technologies |
| title_sort | emerging non thermal food processing technologies |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240514_9783036589343_41 |