ReviewFoods (Basel, Switzerland)2026
Non-Thermal Processing Technologies in Food Industries.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The paper presents a substantial review of the use of non-thermal technologies in the food industry. In contrast to thermal processing, non-thermal techniques have been very effective in improving and maintaining the nutritional composition of food items. As an alternative to thermal processing, various ambient conditions, including energy consumption, exposure time, and other parameters, have been considered for non-thermal processing to achieve reduced microbial load in food products. The paper provides a comprehensive overview of fundamental non-thermal processing techniques, including high-pressure processing, pulsed electric field, ultrasound, and cold plasma, used to maintain food quality and extend shelf life. The paper also emphasizes certain factors, such as novel hybrid techniques, which can enhance key parameters, including customer acceptance, sustainability, interdisciplinary collaboration, and industrial recommendations. It includes work on product quality, energy consumption, efficiency, and support for the adoption of advanced food processing technologies.
Indexed as
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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.