Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)
Authors
Keywords
-
Journal
Foods
Volume 10, Issue 6, Pages 1430
Publisher
MDPI AG
Online
2021-06-21
DOI
10.3390/foods10061430
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Current status of non-thermal processing of probiotic foods: A review
- (2021) Niveditha Asaithambi et al. JOURNAL OF FOOD ENGINEERING
- Direct Contact Ultrasound in Food Processing: Impact on Food Quality
- (2021) Leire Astráin-Redín et al. Frontiers in Nutrition
- Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments
- (2021) Gulay Ozkan et al. FOOD CHEMISTRY
- Cold plasma an emerging nonthermal technology for milk and milk products: A review
- (2021) Nikheel Bhojraj Rathod et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices
- (2021) Noelia Pallarés et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Control of Listeria monocytogenes in sliced dry-cured Iberian ham by high pressure processing in combination with an eco-friendly packaging based on chitosan, nisin and phytochemicals from rice bran
- (2021) Sara Martillanes et al. FOOD CONTROL
- Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes
- (2021) Charles Odilichukwu R. Okpala et al. FOOD REVIEWS INTERNATIONAL
- Application of cold plasma technology in the food industry and its combination with other emerging technologies
- (2021) Yilmaz Ucar et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens
- (2020) Xin Dong et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Evaluation of the economic and environmental sustainability of high pressure processing of foods
- (2020) Federica Cacace et al. Innovative Food Science & Emerging Technologies
- Bacillus cereus spores and Staphylococcus aureus sub. aureus vegetative cells inactivation in human milk by high-pressure processing
- (2020) J. Rocha-Pimienta et al. FOOD CONTROL
- Non-thermal plasma: An advanced technology for food industry
- (2020) Sachin K Sonawane et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Bio-refinery of insects with Pulsed electric field pre-treatment
- (2020) Martina Comiotto Alles et al. Innovative Food Science & Emerging Technologies
- Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice
- (2020) Chuan-xiang Cheng et al. Innovative Food Science & Emerging Technologies
- Extending shelf life of desalted cod by high pressure processing
- (2020) Tone Mari Rode et al. Innovative Food Science & Emerging Technologies
- Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment
- (2020) Si Hyeon Roh et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Utilization of pulsed UV light for inactivation of Salmonella enteritidis on shelled walnuts
- (2020) Gulten Izmirlioglu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- High Hydrostatic Pressure-Assisted Enzymatic Hydrolysis Affect Mealworm Allergenic Proteins
- (2020) Abir Boukil et al. MOLECULES
- Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
- (2020) Mariana M. Delorme et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Optimization of pulsed electric field assisted drying process of black soldier fly (Hermetia illucens) larvae
- (2020) Ivan Shorstkii et al. DRYING TECHNOLOGY
- Applications of nonthermal plasma technology on safety and quality of dried food ingredients
- (2020) C.M.G. Charoux et al. JOURNAL OF APPLIED MICROBIOLOGY
- Packaging aspects for processing and quality of foods treated by pulsed light
- (2020) Luís Marangoni Júnior et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Cold plasma decontamination of brown rice grains: Impact on biochemical and sensory qualities of their corresponding seedlings and aqueous tea infusions
- (2020) Hyesung Park et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
- (2020) Rai Naveed Arshad et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of cold plasma on wheat grain microbiome and antimicrobial efficacy against challenge pathogens and their resistance
- (2020) Agata Los et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- The effect of different doses of UV-C treatment on microbiological quality of bovine milk
- (2020) Azize Atik et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Advances in application of ultrasound in food processing: A review
- (2020) Nitya Bhargava et al. ULTRASONICS SONOCHEMISTRY
- Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
- (2020) Jessie Usaga et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effects of direct and in-package pulsed light treatment on inactivation of E. coli O157:H7 and reduction of microbial loads in Romaine lettuce
- (2020) Sudarsan Mukhopadhyay et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat
- (2020) Hui-Erh Chai et al. FOOD CONTROL
- Ferrous chloride and ferrous sulfate improve the fungicidal efficacy of cold atmospheric argon plasma on melanized Aureobasidium pullulans
- (2019) Shizu Fukuda et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Cold plasma as a tool for the elimination of food contaminants: Recent advances and future trends
- (2019) Mohsen Gavahian et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microbiological, antioxidant and physicochemical stability of a fruit and vegetable smoothie treated by high pressure processing and stored at room temperature
- (2019) M.V. Fernandez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Wholesomeness and safety aspects of irradiated foods
- (2019) Rajeev Ravindran et al. FOOD CHEMISTRY
- Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice
- (2019) R.A.H. Timmermans et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Pulsed electric field and mild heating for milk processing: a review on recent advances
- (2019) Kazem Alirezalu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
- (2019) R. Mahendran et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Combined effects of citric acid and pulsed light treatments to degrade B-aflatoxins in peanut
- (2019) Manal O. Abuagela et al. FOOD AND BIOPRODUCTS PROCESSING
- High pressure processing of carrot juice: effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour
- (2019) Justyna Szczepańska et al. FOOD CHEMISTRY
- Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices
- (2019) Siqiong Zhong et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Evaluation of pulsed light for inactivation of foodborne pathogens on fresh-cut lettuce: Effects on quality attributes during storage
- (2019) Tingting Tao et al. Food Packaging and Shelf Life
- Inactivation of Listeria innocua on packaged meat products by pulsed light
- (2019) B. Kramer et al. Food Packaging and Shelf Life
- Healthy expectations of high hydrostatic pressure treatment in food processing industry
- (2019) Hsiao-Wen Huang et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Novel thermal and non-thermal processing of watermelon juice
- (2019) Chiranjit Bhattacharjee et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products
- (2019) Jonas T. Guimarães et al. ULTRASONICS SONOCHEMISTRY
- The application of pulsed electric field as a sodium reducing strategy for meat products
- (2019) Zuhaib F. Bhat et al. FOOD CHEMISTRY
- Current status of emerging food processing technologies in Latin America: Novel non-thermal processing
- (2019) H.M. Hernández-Hernández et al. Innovative Food Science & Emerging Technologies
- X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese
- (2019) Emilio Francesco Ricciardi et al. INTERNATIONAL DAIRY JOURNAL
- Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing
- (2019) Aida Pérez-Baltar et al. MEAT SCIENCE
- Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products
- (2019) Akbar Bahrami et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review
- (2018) Ume Roobab et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Emerging Food Processing Technologies and Factors Impacting their Industrial Adoption
- (2018) Anushree Priyadarshini et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Current and future prospects for the use of pulsed electric field in the meat industry
- (2018) Zuhaib F. Bhat et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple ( Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage
- (2018) Krystian Marszałek et al. FOOD CHEMISTRY
- Preceding treatment of non-thermal plasma (NTP) assisted the bactericidal effect of ultrasound on Staphylococcus aureus
- (2018) Xinyu Liao et al. FOOD CONTROL
- Moisture vaporization-combined helium dielectric barrier discharge-cold plasma treatment for microbial decontamination of onion flakes
- (2018) Ji Hyeon Kim et al. FOOD CONTROL
- Inactivation of Salmonella enterica , Shiga toxin-producing Escherichia coli , and Listeria monocytogenes by a novel surface discharge cold plasma design
- (2018) Chris Timmons et al. FOOD CONTROL
- Effect of novel technologies on polyphenols during food processing
- (2018) Muhammad Kamran Khan et al. Innovative Food Science & Emerging Technologies
- Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality
- (2018) Lucía González-Arenzana et al. Innovative Food Science & Emerging Technologies
- Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types
- (2018) İpek Önür et al. JOURNAL OF FOOD ENGINEERING
- Cold plasma processing of milk and dairy products
- (2018) Nathalia M. Coutinho et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage
- (2018) Sara H.M.C. Monteiro et al. ULTRASONICS SONOCHEMISTRY
- Non-thermal technologies and its current and future application in the food industry: a review
- (2018) Zhi-Hong Zhang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Recent developments in cold plasma decontamination technology in the food industry
- (2018) Ronit Mandal et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Towards understanding the effect of high pressure on food protein allergenicity: β-lactoglobulin structural studies
- (2018) Katarzyna Kurpiewska et al. FOOD CHEMISTRY
- Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages
- (2018) Luís Marangoni Júnior et al. FOOD RESEARCH INTERNATIONAL
- Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo salar) and food contact surface materials
- (2018) S. Pedrós-Garrido et al. Innovative Food Science & Emerging Technologies
- Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn (Litopenaeus vannamei)
- (2018) Flora-Glad Chizoba Ekezie et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality
- (2018) Celso F. Balthazar et al. ULTRASONICS SONOCHEMISTRY
- Novel technologies to improve food safety and quality
- (2018) M Morales-de la Peña et al. Current Opinion in Food Science
- New Insights to Detect Irradiated Food: an Overview
- (2017) Emanuela Zanardi et al. Food Analytical Methods
- Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds
- (2017) Marta Mikš-Krajnik et al. FOOD CONTROL
- Estimation of growth parameters of Listeria monocytogenes after sublethal heat and slightly acidic electrolyzed water (SAEW) treatment
- (2017) Xiao-Ting Xuan et al. FOOD CONTROL
- Current status and future trends of high-pressure processing in food industry
- (2017) Hsiao-Wen Huang et al. FOOD CONTROL
- Cold plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe
- (2017) Yunbin Jiang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview
- (2017) Khanh Thi Kim Phan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Nonthermal plasma treatment of Aspergillus spp. spores on hazelnuts in an atmospheric pressure fluidized bed plasma system: Impact of process parameters and surveillance of the residual viability of spores
- (2017) Beyhan Gunaydin Dasan et al. JOURNAL OF FOOD ENGINEERING
- The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin
- (2017) A. Bauer et al. MEAT SCIENCE
- Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods: An overview
- (2017) Yuanyuan Pan et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Ultrasound technology for food fermentation applications
- (2017) K. Shikha Ojha et al. ULTRASONICS SONOCHEMISTRY
- Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review
- (2017) Farid Chemat et al. ULTRASONICS SONOCHEMISTRY
- Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization
- (2016) Eduardo Puértolas et al. FOOD AND BIOPRODUCTS PROCESSING
- Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)
- (2016) Frederique Pasquali et al. FOOD CONTROL
- Inactivation kinetics of Listeria monocytogenes and Salmonella enterica serovar Typhimurium on fresh-cut bell pepper treated with slightly acidic electrolyzed water combined with ultrasound and mild heat
- (2016) Ke Luo et al. FOOD MICROBIOLOGY
- Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk
- (2016) Catherine M. McAuley et al. Innovative Food Science & Emerging Technologies
- Processing of clear and turbid grape juice by a continuous flow UV system
- (2016) Zehra Kaya et al. Innovative Food Science & Emerging Technologies
- Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products
- (2016) Guanghe Zhao et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- A review on recent development in non-conventional food sterilization technologies
- (2016) Xiang Li et al. JOURNAL OF FOOD ENGINEERING
- Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview
- (2016) Declan J. Troy et al. MEAT SCIENCE
- Particular applications of food irradiation fresh produce
- (2016) Anuradha Prakash RADIATION PHYSICS AND CHEMISTRY
- Effect of processing on conformational changes of food proteins related to allergenicity
- (2016) Toheder Rahaman et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Challenges and perspectives of advanced technologies in processing, distribution and storage for improving food safety
- (2016) Vasilis P Valdramidis et al. Current Opinion in Food Science
- Nonthermal plasma — A tool for decontamination and disinfection
- (2015) Vladimir Scholtz et al. BIOTECHNOLOGY ADVANCES
- Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
- (2015) Cecilia Jiménez-Sánchez et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microbiological quality and safety of smoothies treated in different pressure–temperature domains: effects on indigenous fruit microbiota and Listeria monocytogenes and their survival during storage
- (2015) Carla Zacconi et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Atmospheric pressure cold plasma (ACP) treatment of wheat flour
- (2015) N.N. Misra et al. FOOD HYDROCOLLOIDS
- Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma
- (2015) Hae In Yong et al. FOOD RESEARCH INTERNATIONAL
- Current applications and new opportunities for the use of pulsed electric fields in food science and industry
- (2015) Francisco J. Barba et al. FOOD RESEARCH INTERNATIONAL
- Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
- (2015) Kyriaki G. Zinoviadou et al. FOOD RESEARCH INTERNATIONAL
- Mapping trends in novel and emerging food processing technologies around the world
- (2015) Colette Jermann et al. Innovative Food Science & Emerging Technologies
- Cold plasma inactivation of internalised bacteria and biofilms for Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Escherichia coli
- (2015) Dana Ziuzina et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce
- (2015) Ruonan Ma et al. JOURNAL OF HAZARDOUS MATERIALS
- Cold Plasma: A novel Non-Thermal Technology for Food Processing
- (2014) Rohit Thirumdas et al. Food Biophysics
- Inactivation behaviors of foodborne microorganisms in multi-frequency power ultrasound-treated orange juice
- (2014) Alonzo A. Gabriel FOOD CONTROL
- Quality evaluation and shelf life of minimal ozone-treated Pacific white shrimp (Litopenaeus vannamei) stored on ice
- (2014) Charles Odilichukwu R. Okpala Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety
- Inactivation ofListeria monocytogenesin Milk by Multifrequency Power Ultrasound
- (2014) Alonzo A. Gabriel JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment
- (2014) Charles Odilichukwu R. Okpala LWT-FOOD SCIENCE AND TECHNOLOGY
- An Efficient and Specific Protection of Non-Thermal Plasma-Induced Live Yeast Cell Derivative (LYCD) for Cells against Plasma Damage
- (2014) Ruonan Ma et al. Plasma Processes and Polymers
- Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice
- (2013) Antonio Bisconsin-Junior et al. Food and Bioprocess Technology
- Microbial decontamination of red pepper powder by cold plasma
- (2013) Jung Eun Kim et al. FOOD MICROBIOLOGY
- A novel water-assisted pulsed light processing for decontamination of blueberries
- (2013) Yaoxin Huang et al. FOOD MICROBIOLOGY
- Inactivation of Salmonella enterica by UV-C Light Alone and in Combination with Mild Temperatures
- (2012) E. Gayán et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Degradation during application of ultrasound in food processing: A review
- (2012) Daniella Pingret et al. FOOD CONTROL
- Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil
- (2012) Griet Knockaert et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Decontamination of Sugar Syrup by Pulsed Light
- (2012) ALINE CHAINE et al. JOURNAL OF FOOD PROTECTION
- Influence of spectral distribution on bacterial inactivation and quality changes of fresh-cut watermelon treated with intense light pulses
- (2012) Ana Y. Ramos-Villarroel et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Ultrasonics in food processing
- (2012) Jayani Chandrapala et al. ULTRASONICS SONOCHEMISTRY
- Current Trends in Green Technologies in Food Production and Processing
- (2012) Joyce I. Boye et al. Food Engineering Reviews
- High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
- (2011) Hugo Mújica-Paz et al. Food and Bioprocess Technology
- Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
- (2011) A. Rawson et al. FOOD RESEARCH INTERNATIONAL
- Development of resistance in Cronobacter sakazakii ATCC 29544 to thermal and nonthermal processes after exposure to stressing environmental conditions
- (2011) C. Arroyo et al. JOURNAL OF APPLIED MICROBIOLOGY
- Thermal and Nonthermal Methods for Food Allergen Control
- (2011) Sandra K. Shriver et al. Food Engineering Reviews
- Nonthermal Plasma Inactivation of Food-Borne Pathogens
- (2011) N. N. Misra et al. Food Engineering Reviews
- Ozone: an emerging technology for the seafood industry
- (2010) Alex Augusto Gonçalves BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
- Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods
- (2010) Aurora Valdez-Fragoso et al. Food and Bioprocess Technology
- Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation
- (2010) Sevcan Unluturk et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Application of ozone in grain processing
- (2010) B.K. Tiwari et al. JOURNAL OF CEREAL SCIENCE
- High hydrostatic pressure technology in dairy processing: a review
- (2010) Rekha Chawla et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of ultrasound on the technological properties and bioactivity of food: a review
- (2010) Ana Cristina Soria et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- High Pressure Processing of Meat, Meat Products and Seafood
- (2010) Marco Campus Food Engineering Reviews
- Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes
- (2009) Hyun Pa Song et al. FOOD MICROBIOLOGY
- Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese
- (2009) Charles O.R. Okpala et al. Innovative Food Science & Emerging Technologies
- Food preservation by high pressure
- (2009) Volker Heinz et al. Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety
- Modelling approaches to ozone processing of liquid foods
- (2009) P.J. Cullen et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Pulsed Light Treatments for Food Preservation. A Review
- (2008) Gemma Oms-Oliu et al. Food and Bioprocess Technology
- Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice
- (2008) B.K. Tiwari et al. FOOD CHEMISTRY
- Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact
- (2008) Hülya Ölmez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started