Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety

Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety

Emerging non-thermal technologies for enhancing shelf life and food safety have revolutionized the food processing sector. Adopting different non-thermal techniques like supercritical carbon dioxide, high hydrostatic pressure, cold plasma, and ozone technology can improve food quality and enhance th...

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Bibliographic Details
Main Authors: Farhana Mehraj Allai, Z.R. Azaz Ahmad Azad, Nisar Ahmad Mir, Khalid Gul
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Applied Food Research
Subjects:
Non-thermal technology
Shelf-life
Food safety
Quality
Preservation
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222200213X

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