Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review

dc.contributor.author	Chakka, Ashok Kumar
dc.contributor.author	M.S., Sriraksha
dc.contributor.author	C.N., Ravishankar
dc.date.accessioned	2023-09-11T09:17:40Z
dc.date.available	2023-09-11T09:17:40Z
dc.date.issued	2021
dc.description.abstract	The food industry is dynamic. The needs and necessities of the consumer keep changing, and it becomes inevitable for the industry to fulfil those needs and eventually grow with them. In recent years, the food industry has grown immensely and has a greater market value. Nevertheless, on the flip side, it cannot go unnoticed that the food industry is one of those industries having a considerable impact on the environment. This alarming situation has led to the development of various green, sustainable technologies over the years, which can reduce the energy consumption that goes into the production, processing and packaging of food. This review focuses on five such green, nonthermal technologies: pulsed electric field, high-pressure processing, cold plasma, ozone, and electrolysed water. This review also discusses the sustainability and impact of each of these technologies on food products/materials.
dc.identifier.citation	LWT-Food Sci. & Technol. 151: 112140.
dc.identifier.uri	http://10.10.10.7:82/handle/123456789/6161
dc.language.iso	en
dc.publisher	Elsevier
dc.title	Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review
dc.type	Article

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