title: Emerging technologies in food processing.
abstract: High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.
authors: Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, D-14195 Berlin, Germany. dietrich.knorr@tu-berlin.de
authors: D
authors: D
authors: Knorr
authors: A
authors: A
authors: Froehling
authors: H
authors: H
authors: Jaeger
authors: K
authors: K
authors: Reineke
authors: O
authors: O
authors: Schlueter
authors: K
authors: K
authors: Schoessler
mesh_terms: D055598:Chemical Phenomena; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005524:Food Technology / Q000639:trends; D055595:Mechanical Phenomena