ArticleFood chemistry: X2022
Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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.
The trial behind it
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
11 citing papers in PubMed.
- Citrus-leaf microemulsion controls postharvest mold through membrane disruption and host defense enhancement.Food chemistry: X · 2026Article
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Article
- Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product Features.Foods (Basel, Switzerland) · 2025Review
- Comparative evaluation of ultrasound-assisted extraction with other green extraction methods for sustainable recycling and processing of date palm bioresources and by-products: A review of recent research.Ultrasonics sonochemistry · 2025Review
- Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations.Ultrasonics sonochemistry · 2024Review
- Ultrasonic food processing as a green and sustainable technology.Ultrasonics sonochemistry · 2024Article
- High-Pressure Processing of Fruit Smoothies Enriched with Dietary Fiber from Carrot Discards: Effects on the Contents and Bioaccessibilities of Carotenoids and Vitamin E.Molecules (Basel, Switzerland) · 2024Article
- Subcritical and Supercritical Fluids to Valorize Industrial Fruit and Vegetable Waste.Foods (Basel, Switzerland) · 2023Review
- Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of "resource-production-consumption-regeneration" economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the food residues and make their wastes. Nonthermal processing has emerged as a promising, safe, and effective technique for extracting bioactive compounds from food residues. Nonthermal processing help in implementing a circular economy and meeting the United Nations approved Sustainable Development Goals (SDGs). Collaboration between food producers and the food chain may make the food industry more circular. This article motivates adopting nonthermal technologies to conserve natural resources, food safety, and energy in different food processing phases to meet SDGs.
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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.