Reprint

Emerging Non-Thermal Food Processing Technologies

Edited by
January 2024
178 pages
  • ISBN978-3-0365-8934-3 (Hardback)
  • ISBN978-3-0365-8935-0 (PDF)

This book is a reprint of the Special Issue Emerging Non-Thermal Food Processing Technologies that was published in

Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary

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
  • Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
Keywords
plasma-activated water (PAW); Salmonella; egg; turmeric; curcumin; puffing; high hydrostatic pressure; antioxidant; high hydrostatic pressure; broccoli; Isothiocyanates; sulforaphane; erucin; anti-inflammatory; antioxidant; 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; antioxidant activity; thawing rate; ultrasound-assisted thawing; quality properties; microstructure; large yellow croaker; egg yolk granule; ultra-high pressure homogenization; microstructure; protein aggregation; proteins; n/a