Non-thermal Processing for Improvement of Quality, Safety and Bioactivity of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (15 February 2021) | Viewed by 16160
Special Issue Editor
Special Issue Information
Dear Colleagues,
An effective method to prevent microbiological contamination in food and food materials throughout their lifecycle is the most important thing for consumer trust and safety. The thermal processing of foods has been used widely with a long history. However, food contains many heat-sensitive components including macronutrients, vitamins, minerals, pigments, and bioactive compounds. Thus, the thermal processing of food causes detrimental effects on the quality of foods and cannot be utilized in certain conditions such as raw meat, vegetables and fruits. To overcome this disadvantage, alternative non-thermal food processes have been developed and implemented. These non-thermal processes not only preserve food quality as a minimal-process concept but have better energy and microbial inactivation efficiency and are environmentally friendly. There are different non-thermal processing methods developed, researched, and commercialized including ionizing irradiation, high-pressure processing, ultrasound, pulsed electric fields, and recently interested cold plasma, and they have their own advantages and disadvantages. Recent advances in non-thermal processing technologies in various fields also provide promising applications and innovations for the food industry.
Prof. Cheorun Jo
Guest Editor
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Keywords
- Non-thermal processes
- Ionizing irradiation
- High-pressure processing
- Ultrasound
- Pulsed electric fields
- Cold plasma
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