ReviewFoods (Basel, Switzerland)2021
Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021).
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 44 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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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
44 citing papers in PubMed, 146 citations in OpenAlex.
- Emerging role of ultrasound in food technology: principles, applications, and future prospects.Journal of ultrasound · 2026Review
- Non-Thermal Processing Technologies in Food Industries.Foods (Basel, Switzerland) · 2026Review
- Metabolic Profiling and Antimicrobial Activity of Limosilactobacillus fermentum MB1: Implications for Food Biopreservation.Probiotics and antimicrobial proteins · 2026Article
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Isolation and Characterization of the Polyvalent Enterobacteria-Infecting Phage Cit2 with Potential for Biocontrol Applications.ACS omega · 2026Article
- Integrated omics approaches with non-thermal food fortification: pathways to personalized nutrition solutions.Frontiers in nutrition · 2026Review
- A Comprehensive Review of Technological Advances in Meat Safety, Quality, and Sustainability for Public Health.Foods (Basel, Switzerland) · 2025Review
- Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat.Foods (Basel, Switzerland) · 2025Article
- Emerging Nonthermal Technologies for the Production of Postbiotics.Comprehensive reviews in food science and food safety · 2025Review
- Comparative Analysis of Cost, Energy Efficiency, and Environmental Impact of Pulsed Electric Fields and Conventional Thermal Treatment with Integrated Heat Recovery for Fruit Juice Pasteurization.Foods (Basel, Switzerland) · 2025Article
- Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era.Foods (Basel, Switzerland) · 2025Review
- Methods of Controlling Microbial Contamination of Food.Pathogens (Basel, Switzerland) · 2025Review
- Overcoming Dormancy of Black Locust (Plants (Basel, Switzerland) · 2025Article
- A Review on Recent Trends in Bacteriophages for Post-Harvest Food Decontamination.Microorganisms · 2025Review
- Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins.Frontiers in microbiology · 2025Review
- Impact of Metabolites from Foodborne Pathogens on Cancer.Foods (Basel, Switzerland) · 2024Review
- Effectiveness of gaseous ozone onOpen veterinary journal · 2024Article
- Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast-A Comparative Study of Convective and Freeze-Drying Methods.Foods (Basel, Switzerland) · 2024Article
- Sequential Pulsed Light and Ultrasound Treatments for the Inactivation ofFoods (Basel, Switzerland) · 2024Article
- Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage.Journal of agricultural and food chemistry · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
15 authors at 10 institutions in 8 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.