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, 2023 | Environmental Challenges | Source |  Introduction: Upstream greenhouse gas (GHG) emissions (i.e. scope 3)—accounting for 70–90% of the dairy industry’s total emissions—pose a persistent
January 15, 2022 | Atmosphere | Source |Â Introduction: Livestock both drives and suffers from climate change, contributing 14.5% of global GHG emissions while facing growing climate-induced stress. Re
October 15, 2021 | Fuel | Source |Â Introduction: A research team from SRM Institute of Science and Technology and Sri Sivasubramaniya Nadar College of Engineering in India reviews sustainable pathways
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
October 20, 2022 | Journal of Cleaner Production | Source | Â Introduction: While organic livestock systems are often hailed as environmentally friendly, their greenhouse gas (GHG) emissions and carbon
