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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Bibliografiske detaljer
Format:	Online
Sprog:	engelsk
Udgivet:	MDPI - Multidisciplinary Digital Publishing Institute 2024
Fag:	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
Online adgang:	ONIX_20240514_9783036589343_41
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Emerging Non-Thermal Food Processing Technologies

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