Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

This study examined the performance of different combined infrared (IR) and hot-air drying
(HAD) strategies for sweet potato. Experiments were conducted for simultaneous infrared …

The present work investigated the influences of ultrahigh pressure (UHP), ultrasound (US)
and their combination (UHP-US) as pretreatments on properties of vacuum-freeze dried …

Highlights•The influence of pre-treatments on drying kinetic was updated.•Ultrasound,
pulsed electric field, high pressure and ethanol were reviewed.•Pre-treatments significantly …

Among different effects, both ultrasound and ethanol technologies change the product
structure and promote mass transfer when used as pre-treatments to improve the food …

This opinion paper discusses the use of emerging technologies for modifying starches, in
order to achieve new properties and applications, thus enhancing their performance. We …

Background Potatoes are important tubers for human consumption, providing an essential
source of energy and great nutritional characteristics for human health. However, before …

Background Given the unique characteristics of the starch extracted from tubers and roots,
their successful use in various food and pharmaceutical formulations has been increasingly …

For the first time, the ethanol as pre-treatment to the ultrasound-assisted convective drying of
food was evaluated. Pre-treatments were performed by immersion of apple slices in ethanol …