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
April 14, 2022 | Earth System Science Data | Source |Â Introduction: Traditional assessments have underestimated global GHG emissions from agrifood systems by focusing mainly on farm-level production a
February 28, 2021 | Global Change Biology | Source | Â Introduction: Mangroves significantly contribute to global climate mitigation by storing substantial carbon, yet their continuous loss poses major
November 20, 2020 | Journal of Cleaner Production |Â Introduction: Greenhouses account for the largest share of final energy consumption in agriculture, with heating alone consuming 65-85% of total ene
August 26, 2023 | Environmental Monitoring and Assessment | Â Introduction: Lowland rice systems present a well-known climate trade-off, as management practices that increase soil organic carbon (SOC)
June, 2024 | Trends in Microbiology | Source | Â Introduction: Excessive nitrification in agroecosystems causes nitrate leaching and Nâ‚‚O emissions. Although nitrification inhibitors (NIs) reduce nitrog
