Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Autor: James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, Rashid A. Suleiman, Joachim M. Dotto, Ume Roobab, Adedoyin O. Agunbiade, Haile Tesfaye Duguma, Beatha T. Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Charles Odilichukwu R. Okpala, Malgorzata Korzeniowska, Raquel P. F. Guiné

Publikováno v: Foods, Vol 10, Iss 6, p 1430 (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 alteration of food nutrient components. Non-thermal food processing involves

Externí odkaz: https://doaj.org/article/3991bb3284dd42b4ba170e7275596e29

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Autor: Waheed A. Rasaq, Beatha T Mkojera, Chigozie E. Ofoedu, Sayed Mahdi Hossaini, Charles Odilichukwu R. Okpala, Liyan Zhang, Raquel Guiné, Adedoyin O Agunbiade, Ume Roobab, Haile Tesfaye Duguma, Rashid A Suleiman, James S. Chacha, Joachim M. Dotto, Ivan Shorstkii, Małgorzata Korzeniowska

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods
Foods, Vol 10, Iss 1430, p 1430 (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 alteration of food nutrient components. Non-thermal food processing involves

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f4934da555247959482ceb5613f6945
https://doi.org/10.3390/foods10061430