Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

[1]  Almudena Hospido,et al.  A review of methodological issues affecting LCA of novel food products , 2010 .

[2]  Sandra Guerrero,et al.  Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. , 2015, Food microbiology.

[3]  M. Farid,et al.  Bacterial spore inactivation at 45-65 °C using high pressure processing: study of Alicyclobacillus acidoterrestris in orange juice. , 2012, Food microbiology.

[4]  J. Guerrero-Beltrán,et al.  High-pressure homogenization of orange juice to inactivate pectinmethylesterase. , 2009 .

[5]  Hans-Robert Koch.  Designed for cleanability: Hygienic design enclosure meets the high demands of the food industry , 2009 .

[6]  S. Spilimbergo,et al.  E: Food Engineering & Physical Properties , 2012 .

[7]  Assessing bacterial recovery and efficacy of cold atmospheric plasma treatments , 2015 .

[8]  A. Jambrak,et al.  Review on environmental models in the food chain - Current status and future perspectives , 2018 .

[9]  A. Akyıldız,et al.  Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation. , 2014, Food chemistry.

[10]  F. Donsì,et al.  Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation , 2009 .

[11]  V. Raghavan,et al.  Review of conventional and novel food processing methods on food allergens , 2017, Critical reviews in food science and nutrition.

[12]  P. Taoukis,et al.  Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice , 2005 .

[13]  P. Butz,et al.  Influence of ultra high pressure processing on fruit and vegetable products , 2003 .

[14]  Massimo Pizzol,et al.  Life cycle assessment of emerging technologies: The case of milk ultra-high pressure homogenisation , 2017 .

[15]  P. Gogate,et al.  Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. , 2015, Ultrasonics sonochemistry.

[16]  O. Martín‐Belloso,et al.  Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice , 2009 .

[17]  S. Spilimbergo,et al.  Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations , 2013, Food and Bioprocess Technology.

[18]  Zoya Okun,et al.  Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects , 2018, Innovative Food Science & Emerging Technologies.

[19]  Dietrich Knorr,et al.  Effects of high-hydrostatic-pressure processes on food safety and quality , 1993 .

[20]  Zoran Herceg,et al.  Advantages and disadvantages of high power ultrasound application in the dairy industry , 2009 .

[21]  L. Ding,et al.  Sonodegradation of cyanidin-3-glucosylrutinoside: degradation kinetic analysis and its impact on antioxidant capacity in vitro. , 2017, Journal of the science of food and agriculture.

[22]  James G. Lyng,et al.  Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk. , 2009 .

[23]  J. Smelt,et al.  Recent advances in the microbiology of high pressure processing , 1998 .

[24]  Gülçin Özcan,et al.  Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce , 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[25]  E. Ramírez‐Moreno,et al.  Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage , 2016, Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology].

[26]  F. Donsì,et al.  International Journal of Food Engineering Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization , 2011 .

[27]  Jaime Zufía,et al.  Life cycle assessment of food-preservation technologies , 2012 .

[28]  J. Raso,et al.  Improving Carotenoid Extraction from Tomato Waste by Pulsed Electric Fields , 2014, Front. Nutr..

[29]  C. Michiels,et al.  Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure. , 2002, International journal of food microbiology.

[30]  P. Juliano,et al.  Ultrasound effects on the assembly of casein micelles in reconstituted skim milk. , 2014, The Journal of dairy research.

[31]  L. Vannini,et al.  Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. , 2009, International journal of food microbiology.

[32]  A. Bevilacqua,et al.  Inactivation of Spoiling Yeasts of Fruit Juices by Pulsed Ultrasound , 2014, Food and Bioprocess Technology.

[33]  Farid Chemat,et al.  Degradation during application of ultrasound in food processing: A review , 2013 .

[34]  M. Cano,et al.  Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment† , 2002 .

[35]  A. Jambrak,et al.  The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice , 2015 .

[36]  M. Linton,et al.  High pressure processing of foods for microbiological safety and quality (a short review). , 2000, Acta microbiologica et immunologica Hungarica.

[37]  Jianping Wang,et al.  A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing , 2012 .

[38]  O. Martín‐Belloso,et al.  Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice , 2009 .

[39]  A. Mathys,et al.  High pressure processing (HPP) of foods and its combination with electron beam processing , 2015 .

[40]  P. Gogate,et al.  Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices. , 2016, Ultrasonics sonochemistry.

[41]  S. Skąpska,et al.  International Journal of Molecular Sciences the Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables , 2022 .

[42]  M. Parish.  Orange Juice Quality After Treatment by Thermal Pasteurization or Isostatic High Pressure , 1998 .

[43]  R. Massini,et al.  Food Hygiene in aseptic processing and packaging system: A survey in the Italian food industry , 2011 .

[44]  António A. Vicente,et al.  Environmental impact of novel thermal and non-thermal technologies in food processing , 2010 .

[45]  A. Prakash.  Non-thermal processing technologies to improve the safety of nuts. , 2013 .

[46]  T. Vukušić,et al.  The impact of high voltage electrical discharge plasma on the chromatic characteristics and phenolic composition of red and white wines , 2017, Innovative Food Science & Emerging Technologies.

[47]  Washington,et al.  NATIONAL ADVISORY COMMITTEE ON MICROBIOLOGICAL CRITERIA FOR FOODS REQUISITE SCIENTIFIC PARAMETERS FOR ESTABLISHING THE EQUIVALENCE OF ALTERNATIVE METHODS OF PASTEURIZATION , 2004 .

[48]  D. Bremner,et al.  The effect of different frequencies of ultrasound on the activity of horseradish peroxidase , 2018 .

[49]  D. Bremner,et al.  Comparison of hydroxyl radical formation in aqueous solutions at different ultrasound frequencies and powers using the salicylic acid dosimeter. , 2013, Ultrasonics sonochemistry.

[50]  S. Toepfl,et al.  Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment , 2017 .

[51]  Colm P. O'Donnell,et al.  Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice , 2009 .

[52]  Mary Ann Augustin,et al.  Ultrasound improves the renneting properties of milk. , 2014, Ultrasonics sonochemistry.

[53]  M. Patterson.  Microbiology of pressure‐treated foods , 2005, Journal of applied microbiology.

[54]  Francisco J. Barba,et al.  Physicochemical and nutritional characteristics of blueberry juice after high pressure processing , 2013 .

[55]  S. Spilimbergo,et al.  Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture, and microstructure of fresh-cut coconut. , 2012, Journal of food science.

[56]  B. Tiwari,et al.  Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage , 2011 .

[57]  Cristina L. M. Silva,et al.  Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice , 2017 .

[58]  T. Vukušić,et al.  Liquid-phase electrical discharge plasmas with a silver electrode for inactivation of a pure culture of Escherichia coli in water , 2016 .

[59]  Guang-hong Zhou,et al.  Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef. , 2017, Food research international.

[60]  D. Bermúdez-Aguirre,et al.  A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: high hydrostatic pressure, pulsed electric fields and thermo-sonication. , 2011, International journal of food microbiology.

[61]  L. Leistner,et al.  Basic aspects of food preservation by hurdle technology. , 2000, International journal of food microbiology.

[62]  G. Yao,et al.  Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry , 2016, Molecules.

[63]  B. Guamis,et al.  Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. , 2016, Food chemistry.

[64]  A. Kassem,et al.  An investigation of high intensity ultrasonication and chemical immersion treatments on Campylobacter jejuni and spoilage bacteria in chicken , 2018 .

[65]  Laura Otero,et al.  Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality , 2015, Food and Bioprocess Technology.

[66]  Myunghwan Kim,et al.  Preservation of Strawberry Juice by Dynamic High-Pressure Processing , 2015 .

[67]  Tatiana Koutchma,et al.  Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods , 2009 .

[68]  A. Bevilacqua,et al.  Combination of ultrasound and antimicrobial compounds towards Pichia spp. and Wickerhamomyces anomalus in pineapple juice , 2015 .

[69]  P. Bourke,et al.  Cold plasma inactivation of internalised bacteria and biofilms for Salmonella enterica serovar Typhimurium, Listeria monocytogenes and Escherichia coli. , 2015, International journal of food microbiology.

[70]  M. Cano,et al.  Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization , 2011 .

[71]  E. Montalvo-González,et al.  Thermosonication: An alternative processing for fruit and vegetable juices , 2017 .

[72]  A. Vojvodić,et al.  High pressure carbon dioxide pasteurization of fresh-cut carrot , 2013 .

[73]  Bing Li,et al.  Effect of ultrasound treatment conditions on Saccharomyces cerevisiae by response surface methodology. , 2017, Microbial pathogenesis.

[74]  M. Cano,et al.  Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. , 2005, Journal of agricultural and food chemistry.

[75]  Frank Devlieghere,et al.  New preservation technologies: Possibilities and limitations , 2004 .

[76]  O. Martín‐Belloso,et al.  Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments , 2009 .

[77]  J. García-Regueiro,et al.  Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham. , 2012, Meat science.

[78]  N. Misra.  The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues , 2015 .

[79]  D. J. Morgan,et al.  Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication , 2012 .

[80]  E. Topakas,et al.  Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process , 2015, Food and Bioprocess Technology.

[81]  Hana Souskova,et al.  Nonthermal plasma--A tool for decontamination and disinfection. , 2015, Biotechnology advances.

[82]  P. Bourke,et al.  Controlling Microbial Safety Challenges of Meat Using High Voltage Atmospheric Cold Plasma , 2016, Front. Microbiol..

[83]  Raymond Mawson,et al.  APPLICATIONS AND OPPORTUNITIES FOR ULTRASOUND ASSISTED EXTRACTION IN THE FOOD INDUSTRY-A REVIEW , 2008 .

[84]  O. Gürsoy,et al.  Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk , 2016 .

[85]  W. Stankiewicz,et al.  The influence of ultrasonic treatment on the growth of the strains of Salmonella enterica subs. typhimurium , 2017, Journal of Food Science and Technology.

[86]  B. Nagengast,et al.  Evaluative conditioning in social psychology: Facts and speculations , 2005, Cognition & emotion.

[87]  Evelyn,et al.  High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice , 2016 .

[88]  Tian Ding,et al.  Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat. , 2017, Ultrasonics sonochemistry.

[89]  A. Garner,et al.  Nonthermal Atmospheric Plasma Rapidly Disinfects Multidrug-Resistant Microbes by Inducing Cell Surface Damage , 2012, Antimicrobial Agents and Chemotherapy.

[90]  Francisco J. Barba,et al.  Innovative technologies for encapsulation of Mediterranean plants extracts , 2017 .

[91]  F. Donsì,et al.  Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry , 2013 .

[92]  Paul Jelen,et al.  Methods for disruption of microbial cells for potential use in the dairy industry—a review , 2002 .

[93]  S. Minaei,et al.  Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing , 2015 .

[94]  S. Toepfl,et al.  Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing , 2006 .

[95]  K. Keener,et al.  Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package , 2013, Journal of applied microbiology.

[96]  M. Cano,et al.  Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage. , 2003, Journal of agricultural and food chemistry.

[97]  Danijela Bursać Kovačević,et al.  Gas phase plasma impact on phenolic compounds in pomegranate juice. , 2016, Food chemistry.

[98]  Alex Martynenko,et al.  Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies , 2018, Critical reviews in food science and nutrition.

[99]  Miguel Prieto,et al.  Microbiological food safety assessment of high hydrostatic pressure processing: A review , 2011 .

[100]  Rohan V. Tikekar,et al.  Efficacy of decontamination and a reduced risk of cross-contamination during ultrasound-assisted washing of fresh produce , 2018 .

[101]  P. Fito,et al.  Effects of pressure homogenization on particle size and the functional properties of citrus juices , 2009 .

[102]  M. Michalski,et al.  Does homogenization affect the human health properties of cow's milk? , 2006 .

[103]  Ç. Pala,et al.  Microbial inactivation and physicochemical properties of ultrasound processed pomegranate juice. , 2015, Journal of food protection.

[104]  O. Martín‐Belloso,et al.  A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice , 2013, Food and Bioprocess Technology.

[105]  Marcelle C. McManus,et al.  Use of LCA as a development tool within early research: challenges and issues across different sectors , 2013, The International Journal of Life Cycle Assessment.

[106]  P. Paquin,et al.  Inactivation of foodborne pathogens in milk using dynamic high pressure. , 2002, Journal of food protection.

[107]  M. Hendrickx,et al.  Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes. , 2013, Food chemistry.

[108]  José Pinela,et al.  Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety , 2017, Critical reviews in food science and nutrition.

[109]  T. Erkaya,et al.  Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. , 2015, Ultrasonics sonochemistry.

[110]  B. Guamis,et al.  Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice , 2002 .

[111]  Jie Chen,et al.  High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents. , 2016, Food chemistry.

[112]  Jijun Wu,et al.  Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice. , 2016, Journal of food science.

[113]  M. Walsh,et al.  Influence of thermosonication on Geobacillus stearothermophilus inactivation in skim milk , 2016 .

[114]  O. Martín‐Belloso,et al.  Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup , 2007 .

[115]  D. Rodrigo,et al.  Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage , 2016 .

[116]  B. Guamis,et al.  Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice. , 2011, Food chemistry.

[117]  Gun Wirtanen,et al.  The hygienic working practices of maintenance personnel and equipment hygiene in the Finnish food industry , 2006 .

[118]  S. Guerrero,et al.  Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice , 2016 .

[119]  Guang-hong Zhou,et al.  Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification. , 2017, Ultrasonics sonochemistry.

[120]  Z. Herceg,et al.  Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. , 2016, Food chemistry.

[121]  P. S. Taoukis,et al.  Modeling the Kinetics of Microbial and Quality Attributes of Fluid Food During Novel Thermal and Non-Thermal Processes , 2012 .

[122]  M. Ashokkumar,et al.  Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteria. , 2014, Ultrasonics sonochemistry.

[123]  Giovanna Ferrari,et al.  Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue , 2010 .

[124]  Tatiana Koutchma,et al.  Mapping trends in novel and emerging food processing technologies around the world , 2015 .

[125]  S. Condón,et al.  Effect of high pressure treatment on inactivation of vegetative pathogens and on denaturation of whey proteins in different media , 2015 .

[126]  Maurice G Hayes,et al.  Significance of frictional heating for effects of high pressure homogenisation on milk , 2005, Journal of Dairy Research.

[127]  L. Vannini,et al.  Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices. , 2010, Journal of food science.

[128]  M. Meireles,et al.  Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. , 2018, Ultrasonics sonochemistry.

[129]  I. Fliss,et al.  Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure , 2005 .

[130]  Irina Smirnova,et al.  Supercritical drying of aerogels using CO2: Effect of extraction time on the end material textural properties , 2012 .

[131]  M. T. Veciana-Nogués,et al.  Effect of ultra high pressure homogenization treatment on the bioactive compounds of soya milk. , 2014, Food chemistry.

[132]  K. Keener,et al.  The effects of nonthermal plasma on chemical quality of strawberries , 2015 .

[133]  F. Donsì,et al.  High-Pressure Homogenization for Food Sanitization , 2009 .

[134]  F. Chemat,et al.  Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. , 2017, Ultrasonics sonochemistry.

[135]  K. Hsu.  Evaluation of processing qualities of tomato juice induced by thermal and pressure processing , 2008 .

[136]  S. Balzan,et al.  Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk , 2015 .

[137]  A. Rajković,et al.  Contemporary strategies in combating microbial contamination in food chain. , 2010, International journal of food microbiology.

[138]  Guang-hong Zhou,et al.  Effects of power ultrasound on oxidation and structure of beef proteins during curing processing. , 2016, Ultrasonics sonochemistry.

[139]  F. Chemat,et al.  Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation. , 2012, Journal of agricultural and food chemistry.

[140]  F. Donsì,et al.  Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices , 2011 .

[141]  M. T. Veciana-Nogués,et al.  Influence of ultra-high-pressure homogenization treatment on the phytosterols, tocopherols, and polyamines of almond beverage. , 2014, Journal of agricultural and food chemistry.

[142]  J. Ehlbeck,et al.  Treating lamb's lettuce with a cold plasma ― Influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locusta , 2011 .

[143]  P. Paquin.  Technological properties of high pressure homogenizers: the effect of fat globules, milk proteins, and polysaccharides , 1999 .

[144]  Giovanna Ferrari,et al.  The application of high hydrostatic pressure for the stabilization of functional foods: pomegranate juice , 2010 .

[145]  P. J. Cullen,et al.  Mechanisms of Inactivation by High-Voltage Atmospheric Cold Plasma Differ for Escherichia coli and Staphylococcus aureus , 2015, Applied and Environmental Microbiology.

[146]  U. Schwarzenbolz,et al.  Effects of high pressure processing on bioactive compounds in spinach and rosehip puree , 2018, European Food Research and Technology.

[147]  Dietrich Knorr,et al.  Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing , 2012 .

[148]  C. Dunne,et al.  Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens , 1999, Applied and Environmental Microbiology.

[149]  A. Jambrak,et al.  Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment , 2016 .

[150]  James G. Lyng,et al.  Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend , 2011 .

[151]  P. Eckl,et al.  New horizons in microbiological food safety: Photodynamic Decontamination based on a curcumin derivative , 2017, Photochemical & photobiological sciences : Official journal of the European Photochemistry Association and the European Society for Photobiology.

[152]  P. Butz,et al.  Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging , 2001 .

[153]  M. Treeby,et al.  The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L. , 2008 .

[154]  J. Frece,et al.  Influence of high power ultrasound on selected moulds, yeasts and Alicyclobacillus acidoterrestris in apple, cranberry and blueberry juice and nectar , 2018, Ultrasonics.

[155]  V. Guillard,et al.  Validation of a predictive model coupling gas transfer and microbial growth in fresh food packed under modified atmosphere. , 2016, Food microbiology.

[156]  M. Poulsen,et al.  The safety assessment of Novel Foods and concepts to determine their safety in use , 2003, International journal of food sciences and nutrition.

[157]  C. Michiels,et al.  High-Pressure Homogenization as a Non-Thermal Technique for the Inactivation of Microorganisms , 2006, Critical reviews in microbiology.

[158]  G. Yen,et al.  Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage. , 1999, Journal of agricultural and food chemistry.

[159]  O. Martín‐Belloso,et al.  Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments , 2009 .

[160]  A. Roig-Sagués,et al.  Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice , 2013 .

[161]  Fanhua Kong,et al.  Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat's milk. , 2014, Food chemistry.

[162]  S. Abbasi,et al.  The effects of sonication and gamma irradiation on the inactivation of Escherichia coli and Saccharomyces cerevisiae in pomegranate juice , 2014, Iranian journal of microbiology.

[163]  Klaus G. Grunert,et al.  Consumer acceptance of high-pressure processing and pulsed-electric field: a review , 2010 .