ReviewFood science & nutrition2026
A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.
Review in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Postharvest Management of Fruits: Navigating the Affordability, Efficacy, and Non-Destructive Quality Evaluation of Thermal Versus Non-Thermal Interventions.Foods (Basel, Switzerland) · 2026Review
- The human breast milk microbiome: a landscape review of its composition, origins, and impact on infant health.Archives of microbiology · 2026Review
- Non-Thermal Processing Technologies in Food Industries.Foods (Basel, Switzerland) · 2026Review
- Impact of steam explosion and high-pressure processing on phenolics of beach pea and Dunn pea: a comparative evaluation of their functional benefits.Food production, processing and nutrition · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Emerging technologies have gained traction in recent years, offering more benefits and potential to transform industries. As alternatives to conventional thermal treatments, non-thermal processing technologies offer improved food safety and extended shelf life while preserving the functional and sensory properties of food products. Six important non-thermal technologies were analyzed: cold plasma technology, high-pressure processing (HPP), pulsed electric fields (PEF), ozonation, ionizing radiation (food irradiation), and ultraviolet light (UV-C). Each technique has its own mechanism of action, applications in the food industry, and advantages over traditional approaches that drive industrial progress and build consumer confidence. These techniques offer environmental stability, superior product quality, and enhanced energy efficiency. However, challenges and limitations to the implications and operation remain, including scalability, regulatory obstacles, and consumer perceptions. In some cases, their effects on the nutritional value and quality of food are negligible because they are non-thermal. Researchers should focus on the use of emerging technologies to enhance proficiency, like AI (Artificial Intelligence) and nanotechnology.
Indexed as
Identifiers
What OpenQuestion holds
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.