This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …

Highlights•Ohmic heating in dairy products was the most reported thermal emerging
technology.•High-pressure processing and ultrasound were the most used nonthermal …

The processing of high-protein vanilla-flavored milk was performed under different electric
field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 …

Processing dairy products by conventional methods, such as pasteurization, can induce
chemical reactions and physicochemical alterations, compromising nutritional and sensory …

The brewing industry is regarded as a fiercely competitive and insatiable sector of activity,
driven by the significant technological improvements observed in recent years and the most …

Since ancient times, fermentation has been one of the most utilized techniques for food
preservation and for the development of natural products with functional properties at low …

Cold atmospheric plasma (CAP) technology has attracted great interest in food processing
as a novel microbe inactivation strategy. This study investigated the effects of CAP's …

Ohmic heating (OH), an innovative heating technology, presents potential applications in the
pasteurization of liquid foods. Therefore, the study was conducted to evaluate the effect of …

This study evaluated the resistance of Bacillus coagulans GBI-30, 6086 (BC) spores through
the processing and storage of white and whole wheat bread. The physicochemical …

The food industry has been developing new products with health benefits, extended shelf
life, and without chemical preservation. Bacteriocin-producing lactic acid bacteria (LAB) …