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
October, 2023 | Agricultural Systems | Source |  Introduction: Ireland’s beef sector, responsible for 37% of national greenhouse gas (GHG) emissions, presents key opportunities for climate mitigation
March 13, 2023 | Nature Food | Source | Â Introduction: Food loss and waste (FLW) are major contributors to global GHG emissions, yet their full impact across the food system has been underexplored. A
April 29, 2021 | Environmental Research Letters | Source | Â Introduction: Researchers from the University of Freiburg and University of Kassel (Germany), together with the Vienna University of Economi
March 18, 2024 | Communications Biology |Â Introduction: Despite the availability of environmentally friendly pest control options, uptake of green Integrated Pest Management (IPM) remains slow. A mult
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
