Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review
A Sridhar, M Ponnuchamy, PS Kumar… - Environmental Chemistry …, 2021 - Springer
Food wastage is a major issue impacting public health, the environment and the economy in
the context of rising population and decreasing natural resources. Wastage occurs at all …
the context of rising population and decreasing natural resources. Wastage occurs at all …
A comprehensive review on impact of non-thermal processing on the structural changes of food components
Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …
customer needs for high-quality, convenient and minimally processed foods. They are …
UVC radiation for food safety: An emerging technology for the microbial disinfection of food products
The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …
[HTML][HTML] Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects
Cow's milk is considered a staple in many diets due to its high nutritional value. It contains
almost every nutrient that the human body needs. Milk is consumed as a beverage, poured …
almost every nutrient that the human body needs. Milk is consumed as a beverage, poured …
[HTML][HTML] Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety
Emerging non-thermal technologies for enhancing shelf life and food safety have
revolutionized the food processing sector. Adopting different non-thermal techniques like …
revolutionized the food processing sector. Adopting different non-thermal techniques like …
Applications of innovative non-thermal pulsed electric field technology in develo** safer and healthier fruit juices
The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …
commercial fruit juice production, a variety of approaches are applied to inactivate …
Revisiting non-thermal food processing and preservation methods—Action mechanisms, pros and cons: A technological update (2016–2021)
The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …
associated with thermal food processing methods, for instance, high operational costs and …
Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
Background The new global trends for consuming natural products rich in bioactive
compounds and health-promoter phytochemicals have increased the modern consumer's …
compounds and health-promoter phytochemicals have increased the modern consumer's …
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus …
F Shi, L Wang, S Li - Food Chemistry, 2023 - Elsevier
In this study, the influences of Lactobacillus plantarum JHT78 fermentation on the
physiological properties, antioxidant activities, and volatile/non-volatile metabolites of …
physiological properties, antioxidant activities, and volatile/non-volatile metabolites of …
Review of energy efficiency technologies in the food industry: trends, barriers, and opportunities
The industry sector has a significant responsibility for the depletion of fossil fuels and
emission of carbon dioxide. Thus, several initiatives have been implemented by the industry …
emission of carbon dioxide. Thus, several initiatives have been implemented by the industry …