Themed collection Enhancing Sustainability via Novel Thermal and Non-Thermal Food Processing

7 items
Open Access Review Article

Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods

Kanishka Bhunia, Juming Tang and Shyam S. Sablani

Microwave-based thermal processing is a sustainable technology for the production of superior-quality prepackaged foods with extended shelf-life.

Graphical abstract: Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods
From the themed collection: Enhancing Sustainability via Novel Thermal and Non-Thermal Food Processing
The article was first published on 23 Apr 2024
Sustainable Food Technol., 2024,2, 926-944
https://doi.org/10.1039/D3FB00176H
Download PDF Article HTML
Open Access Review Article

Encapsulation of fish oil and essential fatty acids by spray drying

Afroza Sultana, Shuji Adachi and Hidefumi Yoshii

PVs of the encapsulated oils were one-order lower than those of surface oil. Surface oil content significantly affected the stability of functional food oils such as fish oil.

Graphical abstract: Encapsulation of fish oil and essential fatty acids by spray drying
From the themed collection: Enhancing Sustainability via Novel Thermal and Non-Thermal Food Processing
The article was first published on 25 Aug 2023
Sustainable Food Technol., 2023,1, 827-836
https://doi.org/10.1039/D3FB00099K
Download PDF Article HTML
Open Access Review Article

Sustainability of drying technologies: system analysis

Author Alex Martynenko and Gustavo Nakamura Alves Vieira

Sustainability is a multi-dimensional indicator of the impact of current human activities on future generations.

Graphical abstract: Sustainability of drying technologies: system analysis
From the themed collection: Enhancing Sustainability via Novel Thermal and Non-Thermal Food Processing
The article was first published on 20 Jun 2023
Sustainable Food Technol., 2023,1, 629-640
https://doi.org/10.1039/D3FB00080J
Download PDF Article HTML
Open Access Review Article

Sonication of egg and its effect on foaming behavior

M. Kavimughil, Sayantani Dutta, J. A. Moses and C. Anandharamakrishnan

Effect of sonication on egg foaming.

Graphical abstract: Sonication of egg and its effect on foaming behavior
From the themed collection: Enhancing Sustainability via Novel Thermal and Non-Thermal Food Processing
The article was first published on 05 Jun 2023
Sustainable Food Technol., 2023,1, 511-527
https://doi.org/10.1039/D3FB00054K
Download PDF Article HTML
Open Access Paper

Rapid detection of caffeic acid in food beverages using a non-enzymatic electrochemical sensor based on a Bi2S3/CNF nanocomposite

Balaji Parasuraman, SathishKumar Chinnapayan, Hariprasath Rangaraju, Shanmugam Paramasivam, Sambasivam Sangaraju, Pazhanivel Thangavelu and Chi-Hsien Huang

Synthesizing and fabricating Bi2S3/CNF nanocomposites for non-enzymatic electrochemical sensors.

Graphical abstract: Rapid detection of caffeic acid in food beverages using a non-enzymatic electrochemical sensor based on a Bi2S3/CNF nanocomposite
From the themed collection: Enhancing Sustainability via Novel Thermal and Non-Thermal Food Processing
The article was first published on 25 Mar 2024
Sustainable Food Technol., 2024,2, 717-728
https://doi.org/10.1039/D4FB00015C
Download PDF Article HTML
Open Access Paper

Converting potato peel waste into bioactive extracts: reduction of pesticides by traditional and novel pretreatment technologies

Thanh-Tri Nguyen, Carmen Rosselló, Sergey Mikhaylin and Cristina Ratti

Pretreatment intensification demonstrated excellent potential for reducing hydrophilic pesticides in potato peel while preserving significant bioactive compound extracts.

Graphical abstract: Converting potato peel waste into bioactive extracts: reduction of pesticides by traditional and novel pretreatment technologies
From the themed collection: Enhancing Sustainability via Novel Thermal and Non-Thermal Food Processing
The article was first published on 26 Dec 2023
Sustainable Food Technol., 2024,2, 386-399
https://doi.org/10.1039/D3FB00173C
Download PDF Article HTML
Open Access Paper

Effect of a magnetic field/electrostatic field on the quality attributes of green bell peppers during cool chain transportation

Tianlin Feng, Min Zhang, Arun S. Mujumdar and Lihui Zhang

The use of magnetic/electric field treatment reduced quality deterioration of green bell pepper during transportation. Electrostatic treatment at 4 °C and 5 kV cm−1 effectively reduced the loss of nutrients during transportation of pepper.

Graphical abstract: Effect of a magnetic field/electrostatic field on the quality attributes of green bell peppers during cool chain transportation
From the themed collection: Enhancing Sustainability via Novel Thermal and Non-Thermal Food Processing
The article was first published on 13 Jun 2023
Sustainable Food Technol., 2023,1, 582-589
https://doi.org/10.1039/D3FB00067B
Download PDF Article HTML
7 items

About this collection

The focus of this themed collection is the application of novel thermal and/or non-thermal food processing to enhance the sustainability of a food system. The theme is broad in nature; however, articles to be included in this collection should exhibit significant novelty and/or cutting-edge technologies or engineering advances.

Guest Editors: Sakamon Devahastin (King Mongkut's University of Technology Thonburi (KMUTT), Thailand), Xiao Dong Chen (Soochow University, China).


Spotlight

Advertisements