ReviewFrontiers in nutrition2018
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing.
Review in Frontiers in nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
33 citing papers in PubMed.
- Traditional and Non-Conventional Methods of Pre-Treatment of Biological Raw Materials for Drying Food.Foods (Basel, Switzerland) · 2026Review
- Vitamin C Stability in Fruit Juices: Impact of Non-Thermal Processing on Nutritional Quality and Safety.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- Household non-thermal processing for the dissolution of sea buckthorn flavonoids and the effects on its bioactive characteristics.Food chemistry: X · 2025Article
- Effect of Nisin and Storage Temperature on Outgrowth ofFoods (Basel, Switzerland) · 2025Article
- Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration.Foods (Basel, Switzerland) · 2025Article
- The Effects of Cold-Plasma Technology on the Quality Properties of Fresh-Cut Produce: A Review.Foods (Basel, Switzerland) · 2025Review
- Laponite vs. Montmorillonite as Eugenol Nanocarriers for Low Density Polyethylene Active Packaging Films.Nanomaterials (Basel, Switzerland) · 2024Article
- A Mathematical Model for the Combination of Power Ultrasound and High-Pressure Processing in the Inactivation of InoculatedFoods (Basel, Switzerland) · 2024Article
- Deciphering the mechanism of E3 ubiquitin ligases in plant responses to abiotic and biotic stresses and perspectives on PROTACs for crop resistance.Plant biotechnology journal · 2024Review
- Optimization of Four Different Rosemary Extraction Techniques Using Plackett-Burman Design and Comparison of Their Antioxidant Compounds.International journal of molecular sciences · 2024Article
- Potency of Dimethyl Dicarbonate on the Microbial Inhibition Growth Kinetics, and Quality of Passion Fruit (Foods (Basel, Switzerland) · 2024Article
- Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review.Food science and biotechnology · 2023Review
- Impact of Non-Thermal Technologies on the Quality of Nuts: A Review.Foods (Basel, Switzerland) · 2022Review
- Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices.Food chemistry: X · 2022Review
- Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins.Food science & nutrition · 2022Review
- Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability ofFoods (Basel, Switzerland) · 2022Article
- Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements.Ultrasonics sonochemistry · 2022Review
- Valorization of donkey milk: Technology, functionality, and future prospects.JDS communications · 2022Review
- Inactivation ofMicroorganisms · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these non-thermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.
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Registered trials
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