Abstract
AbstractExtensive research in the field of nonthermal processes, namely High Pressure, Pulsed Electric Fields, Cold Atmospheric Plasma, continuous or pulsed UV light processing, sonication and ozonation has led to innovative industrial applications. Nonthermal technologies have replaced conventional preservation processes in the development of high quality food products with extended shelf life. In recent years food engineering research has also focused on new applications through the synergy of different nonthermal technologies or the combination of nonthermal technologies with conventional food processes such as extraction, enzymatic processes, drying and osmotic dehydration. These synergies are reviewed with regards to their effect on nutritional and quality properties of foods, energy and solvent use reduction, production yield increase, side stream valorization and development of innovative food products.KeywordsSynergiesHigh pressurePulsed electric fieldsCold plasmaHigh pressure homogenizationUV-lightUltrasoundsOzonationExtractionOsmodehydrationEnzymatic treatmentsNovel approaches
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