Highlights•Ohmic heating in dairy products was the most reported thermal emerging
technology.•High-pressure processing and ultrasound were the most used nonthermal …

Processing dairy products by conventional methods, such as pasteurization, can induce
chemical reactions and physicochemical alterations, compromising nutritional and sensory …

Various technologies have been evaluated as alternatives to conventional heating for
pasteurization and sterilization of foods. Ohmic heating of food products, achieved by …

The processing of high-protein vanilla-flavored milk was performed under different electric
field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 …

Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability.
Among emerging technologies, ultrasound stands out for its satisfactory results regarding …

This study employed the principles of electrothermal process using ohmic heating (OH) to
extract phenolic compounds from rambutan peel. Deionized water and ethanol at different …

The effect of exotic fruit pulp (araçá, cagaita, cambuci, grumixama, blueberry, and uvaia) on
probiotic viability during storage and after gastrointestinal tract (GIT) simulation, in vitro …

The effects of high-voltage electrostatic field (HVEF) on the microbial communities and
quality characteristics of catfish fillets were investigated. Samples with 30 kV/15 min HVEF …

The effect of paraprobiotic Lacticaseibacillus casei 01 inactivated by ohmic heating (8 V/cm,
95° C/7 min, 60 Hz) whey-grape juice drink at the postprandial glycemia was evaluated. In …

The effect of ohmic heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm− 1, 72–75°
C/15 s) on the physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) …