Non-Thermal Technologies for Food Processing-Reference-Cited by-同舟云学术

Non-Thermal Technologies for Food Processing

Published:2023-06-30 Issue:13 Volume:13 Page:7734
ISSN:2076-3417
Container-title:Applied Sciences
language:en
Short-container-title:Applied Sciences

Author:

Silva Filipa Vinagre Marques¹^ORCID,Oey Indrawati²³^ORCID

Affiliation:

1. LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal

2. Department of Food Science, University of Otago, Dunedin 9054, New Zealand

3. Riddet Institute, Palmerston North 4442, New Zealand

Abstract

This Special Issue covers the utilization of non-thermal technologies, specifically high pressure processing (HPP) or high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound (US), and ultraviolet (UV) for food processing and preservation [...]

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

Link

https://www.mdpi.com/2076-3417/13/13/7734/pdf

Reference7 articles.

1. Silva, F.V.M. (2023). Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens. Appl. Sci., 13.

2. Bermudez-Aguirre, D., and Niemira, B.A. (2022). Pasteurization of Foods with Ultrasound: The Present and the Future. Appl. Sci., 12.

3. Zawawi, N.A.F., Hazmi, N.A.M., How, M.S., Kantono, K., Silva, F.V.M., and Sulaiman, A. (2022). Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement. Appl. Sci., 12.

4. Queirós, R., Ferreira, R., Saraiva, J.A., and Lopes-da-Silva, J.A. (2023). High-Pressure Effects on Selected Properties of Pea and Soy Protein Isolates. Appl. Sci., 13.

5. Conde, L.A., Kebede, B., Leong, S.Y., and Oey, I. (2022). Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour. Appl. Sci., 12.

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