Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review
November 1, 2023 | Trends in Food Science & Technology | Source |
Introduction: Researchers from National Chung Hsing University and National Kaohsiung University of Science and Technology in Taiwan conduct a literature review on nonthermal food processing technologies like high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma (CP), and low-energy electron beams (LEEB), examining the effects on extending shelf life, reducing energy use, and maintaining food quality.
Figure | Schematic diagram of non-thermal emerging technology related to carbon footprint.
Viewed Articles
November 1, 2023 | Trends in Food Science & Technology | Source |Â Introduction: Researchers from National Chung Hsing University and National Kaohsiung University of Science and Technology in Taiwan c
Read More
November 14, 2024 | Nature Communications |Â Introduction: Cover crops offer multiple agroecosystem benefits including higher yields, soil carbon storage, and erosion control, but their net value is co
Introduction: Agricultural fertilizer use is essential for maintaining crop productivity but is also an important source of greenhouse gas (GHG) emissions, particularly nitrous oxide (Nâ‚‚O) associated
June 20, 2021 | Journal of Cleaner Production | Source | Introduction: Researchers from the University of Michigan (USA) analyzed the lifecycle GHG emissions of perishable foods—vegetables, fruits, me
September 25, 2022 | Journal of Cleaner Production | Source |  Introduction: Ultra-processed foods (UPFs) exacerbate the global food system’s failure by driving environmental harm, undermining nutriti
April 8, 2025 | Nature Reviews Earth & Environment  Introduction: This review led by researchers at Hebei University and the Chinese Academy of Agricultural Sciences (CAAS) explains how global change
