Citations (52)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Yanpei Chen, Tarun Belwal, Yanqun Xu, Quan Ma, Dong Li, Li Li, Hang Xiao & Zisheng Luo. (2023) Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Critical Reviews in Food Science and Nutrition 63:27, pages 8639-8671.
Read now
Read now
Yuanyuan Zhu, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2023) Application advantages of new non-thermal technology in juice browning control: A comprehensive review. Food Reviews International 39:7, pages 4102-4123.
Read now
Read now
Zhe Chen, Sara Spilimbergo, Amin Mousavi Khaneghah, Zhenzhou Zhu & Krystian Marszałek. (2022) The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
Read now
Read now
Isaac Duah Boateng. (2022) 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. Critical Reviews in Food Science and Nutrition 0:0, pages 1-35.
Read now
Read now
He Liu, Xinyue Xu, Huaitian Cui, Jiaxin Xu, Zhiheng Yuan, Jun Liu, Chunyang Li, Jun Li & Danshi Zhu. (2022) Plant-Based Fermented Beverages and Key Emerging Processing Technologies. Food Reviews International 0:0, pages 1-20.
Read now
Read now
Fakhreddin Salehi. (2020) Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review. International Journal of Food Properties 23:1, pages 1748-1765.
Read now
Read now
Fakhreddin Salehi. (2020) Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review. International Journal of Food Properties 23:1, pages 1136-1149.
Read now
Read now
Articles from other publishers (45)
Dietmar R. Kammerer. 2024. Handbook on Natural Pigments in Food and Beverages. Handbook on Natural Pigments in Food and Beverages
127
146
.
Saydul Md Safwa, Tanvir Ahmed, Sudipta Talukder, Animesh Sarker & Md Rahmatuzzaman Rana. (2023) Applications of non-thermal technologies in food processing Industries-A review. Journal of Agriculture and Food Research, pages 100917.
Crossref
Crossref
Sitthidat Tongdonyod, Sudarat Thikham, Sila Kittiwachana, Jetsada Wichaphon & Wannaporn Klangpetch. (2023) Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage. Innovative Food Science & Emerging Technologies 90, pages 103507.
Crossref
Crossref
Akuleti Saikumar, Anupama Singh, Ankita Dobhal, Shubhangi Arora, Pir Mohammad Junaid, Laxmikant S. Badwaik & Sanjay Kumar. (2023) A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables. Systems Microbiology and Biomanufacturing.
Crossref
Crossref
Manuel Salgado-Ramos, Francisco J. Martí-Quijal, Alberto J. Huertas-Alonso, M. Prado Sánchez-Verdú, Andrés Moreno & Francisco J. Barba. (2023) Winemaking-derived by-products: In-depth characterization and sustainable, advanced pulsed electric field (PEF) processing to a zero-waste-based approach. Journal of Environmental Chemical Engineering 11:5, pages 110535.
Crossref
Crossref
Cristina Cejudo, Ana Belén Díaz, Lourdes Casas, Enrique Martínez de la Ossa & Casimiro Mantell. (2023) Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2. Foods 12:16, pages 3085.
Crossref
Crossref
Ester Hernández-Corroto, Nadia Boussetta, María Luisa Marina, María Concepción García & Eugène Vorobiev. 2023. Green Extraction Techniques in Food Analysis. Green Extraction Techniques in Food Analysis
497
532
.
Fakhreddin Salehi. (2023) Recent Progress and Application of Freeze Dryers for Agricultural Product Drying. ChemBioEng Reviews.
Crossref
Crossref
Priyanka Rathee, Renu Sehrawat, Pooja Rathee, Anurag Khatkar, Esra Küpeli Akkol, Sarita Khatkar, Neelam Redhu, Gizem Türkcanoğlu & Eduardo Sobarzo-Sánchez. (2023) Polyphenols: Natural Preservatives with Promising Applications in Food, Cosmetics and Pharma Industries; Problems and Toxicity Associated with Synthetic Preservatives; Impact of Misleading Advertisements; Recent Trends in Preservation and Legislation. Materials 16:13, pages 4793.
Crossref
Crossref
Francisco J. Salar, Raúl Domínguez-Perles, Cristina García-Viguera & Pablo S. Fernández. (2022) Ifs and buts of non-thermal processing technologies for plant-based drinks’ bioactive compounds. Food Science and Technology International 29:5, pages 445-479.
Crossref
Crossref
Леонид Чеславович Бурак & Александр Николаевич Сапач. (2023) Влияние предварительной обработки импульсным электрическим полем на процесс сушки: обзор предметного поля. Хранение и переработка сельхозсырья:2.
Crossref
Crossref
N. E. Posokina & A. I. Zakharova. (2023) Modern non-thermal method of processing plant raw materials used to increase its storability. Food systems 6:1, pages 4-10.
Crossref
Crossref
Isaac Duah Boateng. (2022) Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. Food Engineering Reviews 15:1, pages 113-155.
Crossref
Crossref
Fakhreddin Salehi. (2023) Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review. Food Bioscience 51, pages 102307.
Crossref
Crossref
Mahmoud Younis, Isam A. Mohamed Ahmed, Khaled A. Ahmed, Hany M. Yehia, Diaeldin O. Abdelkarim, Adil Fickak, Assem I. Zein El-Abedein, Abdulla Alhamdan & Ahmed Elfeky. (2023) Pulsed Electric Field as a Novel Technology for Fresh Barhi Date Shelf-Life Extension: Process Optimization Using Response Surface Methodology. Horticulturae 9:2, pages 155.
Crossref
Crossref
R. Pandiselvam, Swati Mitharwal, Poonam Rani, M. Anjaly Shanker, Amit Kumar, Raouf Aslam, Yeliz Tekgül Barut, Anjineyulu Kothakota, Sarvesh Rustagi, Dolly Bhati, Shahida Anusha Siddiqui, Mohammed Wasim Siddiqui, Seema Ramniwas, Aynura Aliyeva & Amin Mousavi Khaneghah. (2023) The influence of non-thermal technologies on color pigments of food materials: An updated review. Current Research in Food Science 6, pages 100529.
Crossref
Crossref
Maryam Azizi-Lalabadi, Najme Rezaee Moghaddam & Seid Mahdi Jafari. 2023. Thermal Processing of Food Products by Steam and Hot Water. Thermal Processing of Food Products by Steam and Hot Water
247
273
.
Paola Sánchez-Bravo, Luis Noguera-Artiaga, Vicente M. Gómez-López, Ángel A. Carbonell-Barrachina, José A. Gabaldón & Antonio J. Pérez-López. (2022) Impact of Non-Thermal Technologies on the Quality of Nuts: A Review. Foods 11:23, pages 3891.
Crossref
Crossref
Nandi E. Nyamende, Gunnar O. Sigge, Zinash A. Belay, Rebogile R. Mphahlele, Ayodeji B. Oyenihi, Asanda Mditshwa, Zaharan M. Hussein & Oluwafemi James Caleb. (2022) Advances in non-thermal technologies for whole and minimally processed apple fruit – A review. Food Bioscience 50, pages 102170.
Crossref
Crossref
Chuanxiang Cheng, Yiwen Wu & Jin Yue. (2022) Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis. Food Bioengineering 1:3-4, pages 289-297.
Crossref
Crossref
Ladie Anne Conde, Biniam Kebede, Sze Ying Leong & Indrawati Oey. (2022) Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing. Foods 11:22, pages 3714.
Crossref
Crossref
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao‐Kai Chang, Kuan‐Chen Cheng, Chih‐Yao Hou & Chang‐Wei Hsieh. (2022) Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 5109-5130.
Crossref
Crossref
Lubna Shaik & Snehasis Chakraborty. (2022) Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4716-4737.
Crossref
Crossref
Gabriella Mendes‐Oliveira, Tony Z. Jin & Osvaldo H. Campanella. (2021) Microbial safety and shelf‐life of pulsed electric field processed nutritious juices and their potential for commercial production. Journal of Food Processing and Preservation 46:10.
Crossref
Crossref
Guanwen Suo, Chunli Zhou, Wei Su & Xueyan Hu. (2022) Effect of ultrasonic non-thermal sterilization on the volatile components of pumpkin juice. Journal of Computational Methods in Sciences and Engineering 22:5, pages 1631-1645.
Crossref
Crossref
Ume Roobab, Afeera Abida, James S. Chacha, Aiman Athar, Ghulam Muhammad Madni, Muhammad Modassar Ali Nawaz Ranjha, Alexandru Vasile Rusu, Xin-An Zeng, Rana Muhammad Aadil & Monica Trif. (2022) Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices. Molecules 27:13, pages 4031.
Crossref
Crossref
Fakhreddin Salehi. (2022) Application of pulsed light technology for fruits and vegetables disinfection: A review. Journal of Applied Microbiology 132:4, pages 2521-2530.
Crossref
Crossref
Guanwen Suo, Chunli Zhou, Wei Su & Xueyan Hu. (2022) Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage. Ultrasonics Sonochemistry 84, pages 105974.
Crossref
Crossref
Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez & Javier Raso. (2022) Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice. Foods 11:4, pages 621.
Crossref
Crossref
Charles Adriano DUVOISIN, Diogo José HORST, Rogério de Almeida VIEIRA, Dilmar BARETTA, André PSCHEIDT, Mario Alberto SECCHI, Pedro Paulo de ANDRADE JÚNIOR & Suzana Caetano da Silva LANNES. (2022) Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria. Food Science and Technology 42.
Crossref
Crossref
Urszula Tylewicz, Raffaella Inchingolo & Maria Teresa Rodriguez-Estrada. 2022. Nutraceutical and Functional Food Components. Nutraceutical and Functional Food Components
363
409
.
Youssef El Rayess, Michella Dawra & Marc El Beyrouthy. 2022. Herbal Bioactive-Based Drug Delivery Systems. Herbal Bioactive-Based Drug Delivery Systems
437
455
.
Hui Hu, Aimin Shi, Hongzhi Liu, Li Liu, Marie Laure Fauconnier & Qiang Wang. (2021) Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts. Foods 10:12, pages 3036.
Crossref
Crossref
Marthe Jordbrekk Blikra, Themistoklis Altintzoglou, Trond Løvdal, Guro Rognså, Dagbjørn Skipnes, Torstein Skåra, Morten Sivertsvik & Estefanía Noriega Fernández. (2021) Seaweed products for the future: Using current tools to develop a sustainable food industry. Trends in Food Science & Technology 118, pages 765-776.
Crossref
Crossref
Li Li, Ruijin Yang & Wei Zhao. (2021) The Effect of Pulsed Electric Fields (PEF) Combined with Temperature and Natural Preservatives on the Quality and Microbiological Shelf-Life of Cantaloupe Juice. Foods 10:11, pages 2606.
Crossref
Crossref
V. Prithviraj, R. Pandiselvam, Ardra C. Babu, Anjineyulu Kothakota, M.R. Manikantan, S.V. Ramesh, P.P. Shameena Beegum, A.C. Mathew & K.B. Hebbar. (2021) Emerging non-thermal processing techniques for preservation of tender coconut water. LWT 149, pages 111850.
Crossref
Crossref
Fakhreddin Salehi. (2021) Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Science & Nutrition 9:8, pages 4666-4686.
Crossref
Crossref
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. (2021) Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021). Foods 10:6, pages 1430.
Crossref
Crossref
Hang Yu, Ruyue Zhang, Fangwei Yang, Yunfei Xie, Yahui Guo, Weirong Yao & Weibiao Zhou. (2021) Control strategies of pyrazines generation from Maillard reaction. Trends in Food Science & Technology 112, pages 795-807.
Crossref
Crossref
Fakhreddin Salehi. (2021) Rheological and physicochemical properties of vegetable juices and concentrates: A review. Journal of Food Processing and Preservation 45:4.
Crossref
Crossref
Adithya Sridhar, Muthamilselvi Ponnuchamy, Ponnusamy Senthil Kumar & Ashish Kapoor. (2020) Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. Environmental Chemistry Letters 19:2, pages 1715-1735.
Crossref
Crossref
Yogesh Kumar, A.A. Bashir, Navnath Indore, R.K. Vishwakarma & R.K. Singh. 2021. Sustainable Food Processing and Engineering Challenges. Sustainable Food Processing and Engineering Challenges
137
179
.
Debao Niu, Xin-An Zeng, Er-Fang Ren, Fei-Yue Xu, Jian Li, Man-Sheng Wang & Rui Wang. (2020) Review of the application of pulsed electric fields (PEF) technology for food processing in China. Food Research International 137, pages 109715.
Crossref
Crossref
Noelia Pallarés, Francisco J. Barba, Houda Berrada, Josefa Tolosa & Emilia Ferrer. (2020) Pulsed Electric Fields (PEF) to Mitigate Emerging Mycotoxins in Juices and Smoothies. Applied Sciences 10:19, pages 6989.
Crossref
Crossref
Guanwen Suo, Chunli Zhou, Wei Su & Xueyan Hu. (2022) Effects of Ultrasonic Treatment on Color, Carotenoid Content, Enzyme Activity, Rheological Properties and Microstructure of Pumpkin Juice During Storage. SSRN Electronic Journal.
Crossref
Crossref