Emerging Non-Thermal Food Processing Technologies

Emerging Non-Thermal Food Processing Technologies

Agricultural engineering & machinery

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.

Asgar Farahnaky,
Mahsa Majzoobi,
Mohsen Gavahian

https://mdpi-res.com/bookfiles/book/8593/Emerging_NonThermal_Food_Processing_Technologies.pdf?v=1771898954

MDPI - Multidisciplinary Digital Publishing Institute

2024

Mustabsyirah

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