Novel food processing technologies for retaining nutrition of horticultural food products
Abstrak
Abstract With growing health awareness among consumers, the food industry faces the challenge of developing processing methods that ensure not only safety but also preservation of essential nutrients and attractive appearances. Due to intense competition in response to the rising market demand, innovative food processing technologies have been developed, particularly for horticultural food products. In this review, we present an overview of four recently established processing technologies, including high‐pressure processing (HPP), pulsed electric fields (PEF), ultrasound‐assisted extraction, and ohmic heating. The pros and cons of each method are discussed in the context of detailed examples, connecting their design principles to real‐life applications. Collectively, these novel food processing technologies highlight the potential of improving food quality, reliability, and functionality in an era of the modern food industry.
Topik & Kata Kunci
Penulis (6)
Joanne Yi Hui Toy
Fion Wei Lin Chin
Linzixuan Zhang
Linzhi Jing
Xin Yang
Dejian Huang
Akses Cepat
- Tahun Terbit
- 2024
- Sumber Database
- DOAJ
- DOI
- 10.1002/fpf2.12014
- Akses
- Open Access ✓