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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 13
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Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance

Isaac Duah BoatengFood Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USACorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-0900-3027
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Pages 4240-4274 | Published online: 31 Oct 2022

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Li Zhang, Li Chen, Cunshan Zhou, Abdullateef Taiye Mustapha & Hafida Wahia. (2024) Advances in Peeling Techniques for Tomato:A Comprehensive Review. Food Reviews International 40:1, pages 212-229.
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Shima Saffarionpour. (2024) Deep eutectic solvents for sustainable extraction of polyphenols and saponins from plant sources: assessment of the impact of influencing factors. Separation Science and Technology 59:1, pages 151-192.
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Xiaohuang Cao, Wanxiu Xu & Md. Nahidul Islam. Impact of different drying methods on physicochemical characteristics and nutritional compositions of bee larvae. Drying Technology 0:0, pages 1-14.
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Articles from other publishers (8)

Afroza Sultana, Sara Aghajanzadeh, Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2024) Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 23:3.
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Samuel O. Ogundipe, Joseph G. Usack, Ronald B. Pegg & Joon Hyuk Suh. (2024) Thermal and Non-thermal Processing on the Physical and Chemical Properties of Tree Nuts: A Review. Food and Bioprocess Technology.
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Naveed Mahmood, Bertrand Muhoza, Anjineyulu Kothakot, Zeeshan Munir, Yuyang Huang, Yue Zhang, R. Pandiselvam, Sohail Iqbal, Shuang Zhang & Yang Li. (2023) Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Comprehensive Reviews in Food Science and Food Safety 23:1.
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Maja Mikulic-Petkovsek, Katja Jakljevic, Robert Veberic, Metka Hudina & Denis Rusjan. (2023) Changes in the Fruit Quality Parameters of Medlar Fruit (Mespilus germanica L.) after Heat Treatment, Storage, Freezing or Hoarfrost. Foods 12:16, pages 3077.
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Isaac Duah Boateng. (2023) Polyprenols in Ginkgo biloba; a review of their chemistry (synthesis of polyprenols and their derivatives), extraction, purification, and bioactivities. Food Chemistry 418, pages 136006.
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Yingdan Zhu, Yueting Luan, Yingnan Zhao, Jiali Liu, Zhangqun Duan & Roger Ruan. (2023) Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review. Foods 12:10, pages 1949.
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Lei Li, Peilan Peng, Ning Ding, Wenhui Jia, Canhua Huang & Yong Tang. (2023) Oxidative Stress, Inflammation, Gut Dysbiosis: What Can Polyphenols Do in Inflammatory Bowel Disease?. Antioxidants 12:4, pages 967.
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Lei Li, Ping Jin, Yueyue Guan, Maochao Luo, Yu Wang, Bo He, Bowen Li, Kai He, Jiangjun Cao, Canhua Huang, Jingquan Li & Zhisen Shen. (2022) Exploiting Polyphenol-Mediated Redox Reorientation in Cancer Therapy. Pharmaceuticals 15:12, pages 1540.
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