This review presents innovative food processing techniques and their role in promoting
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Drying is a key processing step for plant‐based foods. The quality of dried products,
including the physical, nutritional, microbiological, and sensory attributes, is influenced by …

During the last decades, many novel techniques of food processing have been developed in
response to growing demand for safe and high quality food products. Nowadays, consumers …

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In
commercial fruit juice production, a variety of approaches are applied to inactivate …

The main purpose of this research was to investigate the extent of novel non-thermal food
processing technologies usage in the United States. A survey was conducted to food experts …

This paper discusses novel technologies and their applications in the world. Two surveys
were independently designed and conducted by a North American (Survey 1) and by a …

In the whole food production chain, from the farm to the fork, food manufacturing steps have
a large environmental impact. Despite significant efforts made to optimize heat recovery or …

During the last decades pulsed electric field (PEF) processing received considerable
attention due to its potential to enhance food products or create alternatives to conventional …

Pulsed light (PL) is a polychromatic radiation‐based technology, among many other non‐
thermal processing techniques. The microbiological lethality of the PL technique has been …