Sciresol Sciresol https://jnutres.com/ Journal of Nutrition Research 2348-1064 10.55289/jnutres/v10i1_22.12 Review Article Historical Developments in Food Science and Technology Akhila Plachikkattu Parambil 1 Sunooj Kappat Valiyapeediyekkal sunooj4u@gmail.com 1 Aaliya Basheer 1 Navaf Muhammed 1 Sudheesh Cherakkathodi 1 George Johnsy 2 Pottakkat Biju 3 Department of Food Science and Technology, Pondicherry University Puducherry, 605014 India Food Engineering and Packaging Division, Defence Food Research Laboratory Mysore, Karnataka, 570011 India Department of Surgical Gastroenterology, Jawaharlal Institute of Post Graduate Medical Education and Research Puducherry, 605006 India 10 1 36 2022 Abstract

Food science aims to create and maintain a safe, abundant, and wholesome food supply based on fundamental science and engineering principles. The evolution of food science over the centuries has resulted in the development of various food processing technologies to ensure nutritious, fresh, and safe food. Recent decades have seen much attention paid to applying emerging technologies. By developing new food processing technologies, the overall processing time and energy consumption have been reduced compared to conventional methods, while ensuring food safety and providing benefits to the industry. This review provides an overview of the development and invention of technology to the present.

Keywords Food science evolution Emerging technologies Food safety Technological invention None 1. Introduction

In the history of food technologies, progress has been accompanied by modernization, social evolution, and an overall improvement in the living standards of the population (Truninger, 2013). The practice of food processing is likely to have existed for a very long period among archaic humans from the early and middle Pleistocene periods (Huebbe & Rimbach, 2020). Adapting food systems for a growing population from farm to fork is essential for ensuring nutrition and consumer satisfaction 3. Food production and processing must be advanced to meet the evolving challenges of global food security and change in consumer perception4, 3.

Emerging technologies in the food processing industry address discrete consumer requirements for safer, healthier food with minimum processing (Akhila et al., 2021). Furthermore, these contemporary ideas lead to energy-efficient and sustainable food processing technologies that reduce waterconsumption and energy requirements while overcoming some of the limitations associated with current food processing methods. The knowledge of the control of complex processes and structure-function relationships makes it possible to develop tailor-made food based on the potential and opportunities of these new processes. These emerging food manufacturing techniques demonstrate scalability and flexibility by making use of cold plasma (CP), high hydrostatic pressure (HPP), ultrasonication (US), and pulsed electric field (PEF). This review explores briefly the historical development of food science and its technological advancements with respect to the previously mentioned aspects.

2. The history of technological development in food science

The history of food processing began with archaic humans, whose dietary quality was reported to be improved by non-thermal food processing, like sun drying, grinding, cutting, or pounding of animal-based foods (Huebbe & Rimbach, 2020). As humans became more energy-demanding, thermal processing became increasingly important. There is evidence of opportunistic fire from 1.8 million years ago in Africa and Eastern Asia, albeit interpretations of the excavations are controversial (Huebbe & Rimbach, 2020). Fire made raw meat more palatable, safe, and edible. Cooking legumes, tubers, grains, and other plant cereals improved dietary attributes and denaturation of antinutrients.

A socio-economic transition is considered to have driven the most rapid evolution of food processing over time. The way food is processed changed over the centuries, from Paleolithic stone tools, sun-drying, and bonfire grilling to industrial roller mills, spray drying, and electrical pressure cooking (Reardon & Timmer, 2012). A transition from hunter-gatherers to pastoralism may have occurred between 15,000 and 10,000 years ago, followed by the transition to agriculture and livestock farming (Arranz-Otaegui, Carretero, Roe, & Richter, 2018). Consequently, dairy, cereals, and grains become more abundant in the human diet. Traditions to ferment food, bread, and cheese evolved along with grain cultivation and early milk production. There is archaeological evidence that beer brewing and bread making began approximately 14,000 years ago, while cheese making began approximately 8000 years ago in Europe (Liu et al., 2018). Along with farming and crop cultivation, storage and preservation become a necessity. The first saltworks were established by prehistoric European and Chinese societies (5000–6000 BP) during the Neolithic period, which led to salt becoming a vital food preservative and commodity for millennia (Huebbe & Rimbach, 2020). Milling technology advanced during the European Middle Ages, making bread a critical staple food. The Roman Empire made white bread a privilege for the rich and powerful; those living in the countryside and those with limited resources consumed dark bread made from mixed grains and legumes (Huebbe & Rimbach, 2020).

During the 18th and 19th centuries, the industrial revolution brought the food processing industry to a new level. There were a number of milestones in the history of the world. The introduction of electricity and steel, steam engines, internal combustion engines, and roller mills replaced hand manufacturing (Welch & Mitchell, 2000). In 1810, Nicholas Appert invented canning, becoming a major advance in food science 3. Napoleon Bonaparte found a need for thermally preserved food for his soldiers during lengthy sea voyages. He offered a reward to any scientist who could come up with a food preservation method. Nicholas Appert, a confectioner, became aware of this notice and began experimenting with other sorts of food and various bottles using his knowledge that sugar syrups were stored in stoppered glass bottles. His method was successfully demonstrated with products designed for the French army. Nicholas Appert won the prize in 1810 for his technique of hermetically sealed food products in glass jars 3.

As early as 1864, Louis Pasteur discovered that external microbial contamination causes food spoilage. In his search for a cure for wine spoilage, Pasteur discovered that yeasts are not the only microorganism responsible for wine spoilage; other microorganisms also played a part. The results of Pasteur's studies led him to recommend heating wine without air for a short period at 55 °C. This mild process, which conserved wine without changing its flavor, was eventually referred to as "pasteurization" (Huebbe & Rimbach, 2020; Lee, Choi, & Jun, 2016; Misra, Schlüter, & Cullen, 2016). Pasteur laid the foundation for contemporary "sterilization" techniques along with Charles Chamberland, who developed the first autoclave in 1876 3. In the same era, cold storage and refrigeration were developed and first used by the brewing industry. The first practical and portable compression refrigeration system was created by Carl von Linde in 1875 using methyl ether. It was improved to an ammonia compressor in 1876 and used in various nations (Misra et al., 2017).

The idea of hurdles has likely been applied practically for centuries, combining many preservation parameters (such as pH, water activity, salt concentration, storage temperature, etc.) to produce a synergistic preservation effect 12. Leistner introduced the hurdle concept in the literature, and the same author published the hurdle technology in 1985 (Leistner, 1985). At the same time, packaging technology is constantly developing to meet commercial expectations, moving from outdated conventional methods to cutting-edge, automated systems. Paper, metal, plastics, and glass materials are widely applied in food packaging after 1950. There is a need for additional protection beyond transport and storage and the likelihood of shelf life for food and dietary supplements (Akhila et al., 2022). In recent years, an important issue to be considered is the effect of these packaging materials on the environment, thus making it necessary to adapt innovative, safe technologies such as biodegradable packaging materials (Sudheesh et al., 2021). For instance, a recent development in food packaging is edible packaging, which provides efficient ways to pack food safely and sustainably (Verma et al., 2021).

 3. Emerging technologies

Prehistoric ages were marked by a competition for food that prompted the preservation of food. The concept of food processing has been raised to a minimally processed, environment-friendly, nutritionally advanced safe food concept. Based on earlier literature, food processing, manufacturing, and packaging have been advanced and rationalized to an unprecedented degree in food sectors (Chemat, Zill-E-Huma, & Khan, 2011; Navaf et al., 2022; Wright & Lund, 2003). Figure 1 schematically shows the most relevant events in the history of food science and technology. Thus, this section discusses emerging technologies, including CP, HPP, US, and PEF. These technologies are primarily aimed at reducing processing time, reducing energy consumption, and enhancing the food quality and shelf life.

<bold id="strong-d442bdfe5de64f26916456c65dddec9a">Major </bold> <bold id="strong-4697c73ca5f4426fae0dbb6d58a9655c">milestones in the development and history of food science</bold> <bold id="strong-ea251c6d74bf4fb3b97b36357fd1e366"> </bold> <bold id="strong-8152e242eb03408e827a08eb80b67bd8">and technology</bold> 3.1 Cold plasma (CP)

Globally, CP technology has drawn the attention of researchers as a non-thermal means of food processing (Ekezie, Sun, & Cheng, 2017). Lewis Tonk first coined the term plasma, which was used by Langmuir in 1928 to define the fourth state of matter (Aaliya et al., 2022; Rathod et al., 2021). Plasma is a state of matter consisting of positive and negative ions, photons, electrons, gas atoms, free radicals, and molecules in the ground or excited state (Mir, Shah, & Mir, 2016). CP can be produced using different techniques, including plasma jet, dielectric barrier discharge, gliding arc discharge, and corona discharge. The conventionally used working gases are air, nitrogen, oxygen, argon, helium, and mixtures (Domonkos, Tichá, Trejbal, & Demo, 2021; Sudheesh et al., 2023). Initially, CP was used to enhance the printing and adhesion capabilities of polymers, raise material surface energies, and creating a range of electronic application domains. According to a recent research trend, CP is a powerful and successful technology for the food sector. The high efficiency and low-temperature property of plasma made the attention of food scientists towards its application in food technology (Ekezie et al., 2017). CP offers numerous advantages, including the absence of hazardous residues or solvents, environmental safety, low impact on the material matrix, and higher microbial inactivation efficiency (Chakka, Sriraksha, & Ravishankar, 2021). For instance, CP can be used to disinfect food surfaces, inactivate microorganisms, sterilize, disinfect, functionalize, inactivate enzymes, alter the hydrophobic/ hydrophilic characteristics, and deposition or etching of thin films (Hernández-Hernández, Moreno-Vilet, & Villanueva-Rodríguez, 2019). It was shown by Katsigiannis, Bayliss, and Walsh (2021) that CP reduces the microbial count on stainless steel food processing surfaces by 3.55 and 2.06 log for Listeria monocytogenes and Salmonella typhimurium. Furthermore, CP can be used to improve rheological properties of dough, enhance the functionality of whey protein, and seed germination 3. Additionally, this approach has provided surface sterilization for packing materials and functional modification for their desirable properties (Mir et al., 2016). However, a better understanding of plasma-matrix interactions, the safety of the gases used, and the development of secure food processing processes is still needed to use this technology in the future (Hernández-Hernández et al., 2019).

 3.2 High hydrostatic pressure (HHP)

Food processing experts have described HHP technology as one of the best innovations of the last 50 years (Misra et al., 2017). Food can be safely inactivated using HHP with minimal chemical reactions in food (Yamamoto, 2017). A level of HHP of 100 MPa and above is applied to food (Yamamoto, 2017). Historically, HHP has been associated with alloy production, ceramics, materials, and extrusion research. However, the most crucial work in food science was carried out in 1899. Hite's experiments showed that HHP at 600 MPa for 1 h to the raw milk extended its shelf life for 4 days (Misra et al., 2017). He discovered that some bacteria could be inactivated using high pressure (689 MPa) (Bermúdez-Aguirre & Barbosa-Cánovas, 2011). Researchers in the early 1900s attempted to inactivate microorganisms in other food products using HPP, and jam was the first HHP processed commercial food in the 1990s (Bermúdez-Aguirre & Barbosa-Cánovas, 2011; Yamamoto, 2017). Currently, this method is utilized globally for the pascalization of various food products, including meat, seafood, fruit juices, ready-to-eat foods, fruit-vegetable products, sauces, salads, and pet food (Misra et al., 2017). Commercially, the product is pascalized under high pressure in the range of 400–600 MPa at room temperature and stored at 4–6 °C (Bermúdez-Aguirre & Barbosa-Cánovas, 2011). HHP is being developed both at the laboratory and industrial scale every year. Food industry innovation is underway in new product development and improved product quality and safety. A successful HPP test on juices and beverages containing S. enterica, Escherichia coli, and L. monocytogenes was conducted by Usaga, Acosta, Churey, Padilla-Zakour, and Worobo (2021). A 5 log reduction in microorganisms can be achieved by applying 600 MPa for 1.5 min. On the other hand, this technology still faces many challenges, including finding packaging materials with good barrier properties that prevent chemicals from being transferred to foods and vice versa, requiring high initial investments, and using batch operations (Bermúdez-Aguirre & Barbosa-Cánovas, 2011; Misra et al., 2017).

 3.3 Pulsed electric field (PEF)

PEF technology is one of the most emerging non-thermal technologies in food processing. Recent research studies focused on inactivating enzymes and microorganisms, drying, extraction, and diffusion of biological materials (Aaliya et al., 2021; Barba et al., 2015; Puértolas, Koubaa, & Barba, 2016). Early in the 20th century, ohmic heating was used to pasteurize milk, which marked the beginning of electricity in food processing. An engineer Heinz Doevenspeck from Germany patented PEF machinery in 1960 3. The first comprehensive study on PEF-mediated microbial cell repair and inactivation was carried out in 1967 (Hamilton & Sale, 1967; Sale & Hamilton, 1967). Even at high-intensity fields, these authors found that bacteria, yeast, and spore suspensions were resistant to PEF treatment. Even though the number of research groups studying how PEF processing affects food products has increased continuously since 1990s, only a limited number of commercial and industrial systems can currently be found on the market. Howbeit, the application of PEF in the potato processing sectors showed greater potential in recent years. PEF can increase drying effectiveness and sugar leaching while obtaining french fries of outstanding quality (Misra et al., 2017). Food is processed by applying high voltage pulses ranging from 20–80 kV/cm. PEF is widely applied in liquid food and has few applications in pre-processing meat and tuber crops 3. For pumpable foods, pure pulse technologies developed the CoolPure® PEF process in 1995, which was approved by the US FDA . Misra et al. (2016); Wiktor et al. (2021) successfully applied PEF as a pre-treatment in drying carrots and apples by maintaining the bioactive compounds. Another study by Novickij et al. (2020) demonstrated a synergistic effect between PEF and nisin-loaded pectin nanoparticles for improving the sensitivity of gram-negative bacteria to nisin. However, like HPP, the high equipment cost may be a concern based on energy requirements 3.

 3.4 Ultrasonication (US)

The US is a physical treatment employing ultrasound waves at high intensity and low frequency ranges from 20 to 100 kHz with a power range of 110–1000 W cm-2 (Nonglait, Chukkan, Arya, Bhat, & Waghmare, 2022). Ultrasound was founded in 1880 and was first commercially used in 1917 by Paul Langevin with echo-sounding technology (Zhu, 2015). The use of ultrasounds for cleaning and plastic welding was established in 1960 (Ravikumar, 2017). The application of ultrasonics in agricultural acoustical technologies and methods is relatively new, particularly for evaluating fruit quality during pre- and post-harvest procedures (Mizrach, 2008). Ultrasound sonotrodes were initially proposed in 1960 to lyse bacteria and for cleaning. Food industrial applications of ultrasound have been recognized since 1970, and technological advancements have been rapid since then (Mizrach, 2008). The use of high-power ultrasound for chemical processes was further developed between 1970–1995, with sonotrodes operating up to 6 kW (Madhu, Srinivas, Srinivas, & Jain, 2019). The food industry has studied and applied many processes over the past few decades, such as microbial inactivation, freezing and crystallization, homogenization/emulsification, deaeration, filtration, de-foaming, pickling, enzyme inactivation, drying, extraction, meat tenderization, brining, cleaning, cooking, and cutting assisted by ultrasound 33, 43, 44 found that ultrasound treatment prevented weight loss and preserved the biologically active compounds in pomegranate arils during storage.

The ultrasound technique enables the completion of fully reproducible food processes with minimum time, energy, and process costs, reduces work effort, improves the final product's purity, and eliminates post-treatment waste water compared to conventional techniques (Chemat et al., 2011). Cavitation phenomena and enhanced mass transfer are believed to contribute to the effects of ultrasound on food processes (Chemat et al., 2011). Despite, a limited number of manufacturers producing high-frequency transducer plates for industrial use, these technologies have recently found applications in the food industry (Madhu et al., 2019). High-frequency ultrasound standing waves have been utilized at an industrial scale for olive, palm, and coconut oil separation, and milk fat separation has also shown promising results (Juliano, Augustin, Xu, Mawson, & Knoerzer, 2017). The field of ultrasound technology in food technology has been extensively researched. Still, future research remains crucial to producing automated ultrasound systems that will reduce cost, labor, and energy while ensuring the maximum production of high-value and safe food products (Madhu et al., 2019).

 4. Conclusion

Technological development in food science always grows in parallel with the socio-economic growth in society. The performance of many traditional food processing techniques is reaches its maximum capacity during a time when consumer demands expand, and regulations related to food and environmental sustainability are increasingly strict. The "emerging technologies" concept encompasses the technology being used and the possibility of developing new applications. The potentiality of these technologies in food has only recently been realized and is successfully used to control enzymes, biochemical reactions, and microorganisms, develop new products, and reduce contaminants and packaging. At this point, it is possible to state that exploiting the novel applications based on these technologies is only at its initial stage. Several of these applications have not yet matured into industrial realities, and conventional methods will continue to be used in the food industry.

 Acknowledgement

The authors are grateful to Dr. Shijin A, Veterinary surgeon, Government of Kerala.

References Truninger M The Historical Development of Industrial and Domestic Food Technologies The Handbook of Food Research Bloomsbury Publishing Plc 2013 82 96 https://doi.org/10.5040/9781350042261-ch-0004 Huebbe Patricia Rimbach Gerald Historical Reflection of Food Processing and the Role of Legumes as Part of a Healthy Balanced Diet Foods 2020 9 8 1 16 MDPI AG https://doi.org/10.3390/foods9081056 Misra N N Schlüter O Cullen P J Plasma in Food and Agriculture Cold Plasma in Food and Agriculture: Fundamentals and Applications Elsevier 2016 1 16 https://doi.org/10.1016/B978-0-12-801365-6.00001-9 Navaf Muhammed Sunooj Kappat Valiyapeediyekkal Aaliya Basheer Akhila Plachikkattu Parambil Sudheesh Cherakkathodi Mir Shabir Ahmad George Johnsy 4D printing: a new approach for food printing; effect of various stimuli on 4D printed food properties. A comprehensive review Applied Food Research 2022 2 2 100150 2772-5022 Elsevier BV https://doi.org/10.1016/j.afres.2022.100150 Akhila Plachikkattu Parambil Sunooj Kappat Valiyapeediyekkal Aaliya Basheer Navaf Muhammed Sudheesh Cherakkathodi Sabu Sarasan Sasidharan Abhilash Mir Shabir Ahmad George Johnsy Khaneghah Amin Mousavi Application of electromagnetic radiations for decontamination of fungi and mycotoxins in food products: A comprehensive review Trends in Food Science & Technology 2021 114 399 409 0924-2244 Elsevier BV https://doi.org/10.1016/j.tifs.2021.06.013 Reardon Thomas Timmer C Peter The Economics of the Food System Revolution Annual Review of Resource Economics 2012 4 1 225 264 1941-1340 Annual Reviews https://doi.org/10.1146/annurev.resource.050708.144147 Arranz-Otaegui Amaia Carretero Lara González Roe Joe Richter Tobias “Founder crops” v. wild plants: Assessing the plant-based diet of the last hunter-gatherers in southwest Asia Quaternary Science Reviews 2018 186 263 283 0277-3791 Elsevier BV https://doi.org/10.1016/j.quascirev.2018.02.011 Liu Li Wang Jiajing Rosenberg Danny Zhao Hao Lengyel György Nadel Dani Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting Journal of Archaeological Science: Reports 2018 21 783 793 2352-409X Elsevier BV https://doi.org/10.1016/j.jasrep.2018.08.008 Welch R W Mitchell P C Food processing: a century of change British Medical Bulletin 2000 56 1 1 17 0007-1420 Oxford University Press (OUP) https://doi.org/10.1258/0007142001902923 Lee Seung Hyun Choi Won Jun Soojin Conventional and Emerging Combination Technologies for Food Processing Food Engineering Reviews 2016 8 4 414 434 1866-7910 Springer Science and Business Media LLC https://doi.org/10.1007/s12393-016-9145-3 Misra N N Koubaa Mohamed Roohinejad Shahin Juliano Pablo Alpas Hami Inácio Rita S Saraiva Jorge A Barba Francisco J Landmarks in the historical development of twenty first century food processing technologies Food Research International 2017 97 318 339 0963-9969 Elsevier BV https://doi.org/10.1016/j.foodres.2017.05.001 Aaliya Basheer Sunooj Kappat Valiyapeediyekkal Navaf Muhammed Akhila Plachikkattu Parambil Sudheesh Cherakkathodi Sabu Sarasan Sasidharan Abhilash Mir Shabir Ahmad George Johnsy Khaneghah Amin Mousavi Effect of low dose γ-irradiation on the structural and functional properties, and in vitro digestibility of ultrasonicated stem starch from Corypha umbraculifera L. Applied Food Research 2021 1 2 100013 2772-5022 Elsevier BV https://doi.org/10.1016/j.afres.2021.100013 Leistner L Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types Properties of Water in Foods Springer Netherlands 1985 309 329 https://doi.org/10.1007/978-94-009-5103-7_19 Akhila Plachikkattu Parambil Sunooj Kappat Valiyapeediyekkal Navaf Muhammed Aaliya Basheer Sudheesh Cherakkathodi Sasidharan Abhilash Sabu Sarasan Mir Shabir Ahmad George Johnsy Khaneghah Amin Mousavi Application of innovative packaging technologies to manage fungi and mycotoxin contamination in agricultural products: Current status, challenges, and perspectives Toxicon 2022 214 18 29 0041-0101 Elsevier BV https://doi.org/10.1016/j.toxicon.2022.04.017 Sudheesh Cherakkathodi Sunooj Kappat Valiyapeediyekkal Jamsheer Vattaparambil Sabu Sarasan Sasidharan Abhilash Aaliya Basheer Navaf Muhammed Akhila Plachikkattu Parambil George Johnsy Development of Bioplastic Films from γ − Irradiated Kithul ( <i>Caryota uren</i> s) Starch; Morphological, Crystalline, Barrier, and Mechanical Characterization Starch - Stärke 2021 73 5-6 1 7 0038-9056 Wiley https://doi.org/10.1002/star.202000135 Verma M K Shakya S Kumar P Madhavi J Murugaiyan J Rao M V R Trends in packaging material for food products: historical background, current scenario, and future prospects Journal of Food Science and Technology 2021 58 11 4069 4082 0022-1155 Springer Science and Business Media LLC https://doi.org/10.1007/s13197-021-04964-2 Wright C Lund J Supply Chain Rationalization: Retailer Dominance and Labour Flexibility in the Australian Food and Grocery Industry Work, Employment and Society 2003 17 1 137 157 Chemat Farid Zill-E-Huma Khan Muhammed Kamran Applications of ultrasound in food technology: Processing, preservation and extraction Ultrasonics Sonochemistry 2011 18 4 813 835 1350-4177 Elsevier BV https://doi.org/10.1016/j.ultsonch.2010.11.023 Navaf Muhammed Sunooj Kappat Valiyapeediyekkal Aaliya Basheer Akhila Plachikkattu Parambil Sudheesh Cherakkathodi Sinha Suraj Kumar Murugesan Perumal Sabu Sarasan Sasidharan Abhilash Mir Shabir Ahmad George Johnsy Lackner Maximilian Impact of Low‐Pressure Argon Plasma on Structural, Thermal, and Rheological Properties of Corypha umbraculifera L . Starch: A Non‐Conventional Source of Stem Pith Starch Starch - Stärke 2022 2200165 1 8 0038-9056 Wiley https://doi.org/10.1002/star.202200165 Ekezie F G C Sun D W Cheng J H A review on recent advances in cold plasma technology for the food industry: Current applications and future trends Trends in Food Science and Technology 2017 69 46 58 https://doi.org/10.1016/j.tifs.2017.08.007 Aaliya Basheer Sunooj Kappat Valiyapeediyekkal Navaf Muhammed Akhila Plachikkattu Parambil Sudheesh Cherakkathodi Sabu Sarasan Sasidharan Abhilash Sinha Suraj Kumar George Johnsy Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch Food Hydrocolloids 2022 130 107709 0268-005X Elsevier BV Rathod Nikheel Bhojraj Ranveer Rahul Chudaman Bhagwat Prashant Kishor Ozogul Fatih Benjakul Sottawat Pillai Santhosh Annapure Uday Shriramrao Cold plasma for the preservation of aquatic food products: An overview Comprehensive Reviews in Food Science and Food Safety 2021 20 5 4407 4425 1541-4337 Wiley https://doi.org/10.1111/1541-4337.12815 Mir Shabir Ahmad Shah Manzoor Ahmad Mir Mohammad Maqbool Understanding the Role of Plasma Technology in Food Industry Food and Bioprocess Technology 2016 9 5 734 750 1935-5130 Springer Science and Business Media LLC https://doi.org/10.1007/s11947-016-1699-9 Sudheesh Cherakkathodi Sunooj Kappat Valiyapeediyekkal Aaliya Basheer Navaf Muhammed Akhila Plachikkattu Parambil Mir Shabir Ahmad Sabu Sarasan Sasidharan Abhilash Sudheer Kundukulangara Pulissery Sinha Suraj Kumar Sajeevkumar Vallayil Appukuttan George Johnsy Effect of energetic neutrals on the kithul starch retrogradation; Potential utilization for improving mechanical and barrier properties of films Food Chemistry 2023 398 133881 0308-8146 Elsevier BV https://doi.org/10.1016/j.foodchem.2022.133881 Domonkos Mária Tichá Petra Trejbal Jan Demo Pavel Applications of Cold Atmospheric Pressure Plasma Technology in Medicine, Agriculture and Food Industry Applied Sciences 2021 11 4809 MDPI AG Chakka Ashok Kumar Sriraksha M S Ravishankar C N Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review LWT 2021 151 112140 0023-6438 Elsevier BV https://doi.org/10.1016/j.lwt.2021.112140 Hernández-Hernández H M Moreno-Vilet L Villanueva-Rodríguez S J Current status of emerging food processing technologies in Latin America: Novel non-thermal processing Innovative Food Science & Emerging Technologies 2019 58 102233 1466-8564 Elsevier BV https://doi.org/10.1016/j.ifset.2019.102233 Katsigiannis Andreas S Bayliss Danny L Walsh James L Cold plasma decontamination of stainless steel food processing surfaces assessed using an industrial disinfection protocol Food Control 2021 121 107543 0956-7135 Elsevier BV https://doi.org/10.1016/j.foodcont.2020.107543 Yamamoto K Food processing by high hydrostatic pressure Bioscience, Biotechnology, and Biochemistry 2017 81 4 672 679 0916-8451 Informa UK Limited https://doi.org/10.1080/09168451.2017.1281723 Bermúdez-Aguirre Daniela Barbosa-Cánovas Gustavo V An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications Food Engineering Reviews 2011 3 1 44 61 1866-7910 Springer Science and Business Media LLC https://doi.org/10.1007/s12393-010-9030-4 Usaga Jessie Acosta Óscar Churey John J Padilla-Zakour Olga I Worobo Randy W Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages International Journal of Food Microbiology 2021 339 109034 0168-1605 Elsevier BV https://doi.org/10.1016/j.ijfoodmicro.2020.109034 Puértolas Eduardo Koubaa Mohamed Barba Francisco J An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications Food Research International 2016 80 19 26 0963-9969 Elsevier BV https://doi.org/10.1016/j.foodres.2015.12.009 Aaliya Basheer Sunooj Kappat Valiyapeediyekkal Navaf Muhammed Akhila Plachikkattu Parambil Sudheesh Cherakkathodi Mir Shabir Ahmad Sabu Sarasan Sasidharan Abhilash Hlaing Moe Theingi George Johnsy Recent trends in bacterial decontamination of food products by hurdle technology: A synergistic approach using thermal and non-thermal processing techniques Food Research International 2021 147 110514 0963-9969 Elsevier BV https://doi.org/10.1016/j.foodres.2021.110514 Barba Francisco J Parniakov Oleksii Pereira Sofia A Wiktor Artur Grimi Nabil Boussetta Nadia Saraiva Jorge A Raso Javier Martin-Belloso Olga Witrowa-Rajchert Dorota Lebovka Nikolai Vorobiev Eugène Current applications and new opportunities for the use of pulsed electric fields in food science and industry Food Research International 2015 77 773 798 0963-9969 Elsevier BV https://doi.org/10.1016/j.foodres.2015.09.015 Hamilton W A Sale A J H Effects of high electric fields on microorganismsII. Mechanism of action of the lethal effect Biochimica et Biophysica Acta (BBA) - General Subjects 1967 148 3 789 800 0304-4165 Elsevier BV https://doi.org/10.1016/0304-4165(67)90053-0 Sale A J H Hamilton W A Effects of high electric fields on microorganismsI. Killing of bacteria and yeasts Biochimica et Biophysica Acta (BBA) - General Subjects 1967 148 3 781 788 0304-4165 Elsevier BV Wiktor Artur Parniakov Oleksii Toepfl Stefan Witrowa-Rajchert Dorota Heinz Volker Smetana Sergiy Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying Innovative Food Science & Emerging Technologies 2021 67 102597 1466-8564 Elsevier BV https://doi.org/10.1016/j.ifset.2020.102597 Novickij Vitalij Stanevičienė Ramunė Staigvila Gediminas Gruškienė Rūta Sereikaitė Jolanta Girkontaitė Irutė Novickij Jurij Servienė Elena Effects of pulsed electric fields and mild thermal treatment on antimicrobial efficacy of nisin-loaded pectin nanoparticles for food preservation LWT 2020 120 108915 108915 0023-6438 Elsevier BV Nonglait Donald Lyngdoh Chukkan Salman M Arya S S Bhat Mohmad Sayeed Waghmare Roji Emerging non‐thermal technologies for enhanced quality and safety of fruit juices International Journal of Food Science & Technology 2022 57 10 6368 6377 0950-5423 Wiley https://doi.org/10.1111/ijfs.16017 Zhu F Impact of ultrasound on structure, physicochemical properties, modifications, and applications of starch Trends in Food Science & Technology 2015 43 1 1 17 0924-2244 Elsevier BV https://doi.org/10.1016/j.tifs.2014.12.008 Ravikumar Madhusudan Ultrasonication: An Advanced Technology for Food Preservation International Journal of Pure & Applied Bioscience 2017 5 6 363 371 Vital Biotech https://doi.org/10.18782/2320-7051.5481 Mizrach A Ultrasonic technology for quality evaluation of fresh fruit and vegetables in pre- and postharvest processes Postharvest Biology and Technology 2008 48 3 315 330 0925-5214 Elsevier BV https://doi.org/10.1016/j.postharvbio.2007.10.018 Madhu Bogala Srinivas M Sai Srinivas G S Jain S K Ultrasonic Technology and Its Applications in Quality Control, Processing and Preservation of Food: A Review Current Journal of Applied Science and Technology 2019 32 5 1 11 Sciencedomain International https://doi.org/10.9734/cjast/2019/46909 Amiri Azam Ramezanian Asghar Mortazavi Seyed Mohammad Hassan Hosseini Seyed Mohammad Hashem Ultrasonic potential in maintaining the quality and reducing the microbial load of minimally processed pomegranate Ultrasonics Sonochemistry 2021 70 105302 105302 1350-4177 Elsevier BV https://doi.org/10.1016/j.ultsonch.2020.105302 Juliano Pablo Augustin Mary Ann Xu Xin-Qing Q Mawson Raymond Knoerzer Kai Advances in high frequency ultrasound separation of particulates from biomass Ultrasonics Sonochemistry 2017 35 577 590 1350-4177 Elsevier BV https://doi.org/10.1016/j.ultsonch.2016.04.032