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The stability during HPP treatments of chemical compounds with health-enhancing properties found in plants has been intensively studied. A rising research interest is the elucidation of the mechanisms by which HPP may enhance their biosynthesis and bioavailability. Pressure levels under 100 MPa appear to induce oxidative stress in plant tissue leading to the activation of metabolic pathways related to the biosynthesis of secondary metabolites. Likewise, treatments at ∼150–200 MPa result in cellular membrane rupture, increased cell wall permeability, and nearly complete cell viability loss while metabolic activity gradually ceases at higher pressure. Major structural changes occur during treatments at higher pressure levels influencing the bioavailability of phytochemicals. Carotenoids attached to polymeric structures on cell walls, or entrapped inside cellular organelles, are released into the media by pressure treatments at 200–400 MPa, which may also initiate their degradation. Depending on the food matrix, phenolic compounds and vitamin C are released, degraded, or remain unaffected by 200–600 MPa treatments. At high pressure, phenolics are highly susceptible to oxidation and enzymatic reactions, whereas ascorbic acid stability depends largely on the dissolved oxygen concentration. Future work should focus on pressure come-up time (CUT) effects, development of kinetic models coupling the biosynthesis and\u002For release of phytochemicals with its pressure-temperature stability, and determinations of their in vitro and in vivo bioavailability.",{"EN":99},"Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals",{"VOID":101},"[]",{"VOID":103},"Acosta-Estrada BA, Gutiérrez-Uribe JA, Serna-Saldívar SO (2014) Bound phenolics in foods, a review. Food Chem 152:46–55\nAguilera JM (2005) Why food microstructure? 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The first 20 years served to understand the extents and limitations of nonthermal food processing technologies (NTP) that evolved from emerging trends to well-established commercial operations. It is now time for a new generation of contributors to rise up to the challenge of establishing safe harbors for NTP and deepening food safety regulations that meet industrial practices, where the development of simple, reliable kinetic models plays a major role. The review presents evidence against the still accepted assumption of linear microbial inactivation kinetics modeling in NTP, and questions the contributions of traditional kinetic parameters derived from this belief like the decimal reduction time (D) and z-values, in the development of NTP guidelines. Moreover, research findings continue to support the Weibull model and derived mathematical expressions as simple, reliable equations to predict microbial inactivation in thermal and NTP, allowing the reinterpretation of some kinetic parameters (D, z) within the Weibullian context. The review also aims to serve as a starting point for readers interested in mathematical modeling by summarizing related guidelines and statistical criteria, which goes beyond simply fitting equations to experimental data. Mathematical modeling is an integral approach involving careful experimental planning, knowledge of model properties and assumptions, data visualization, evaluation of model performance, assessment of model parameter estimate uncertainty and inherent data variability, model selection, and most importantly, critical judgment and common sense to provide the model a practical context.",{"EN":241},"Microbial Modeling Needs for the Nonthermal Processing of Foods",{"VOID":101},{"VOID":244},"Ahn J, Balasubramaniam VM, Yousef AE (2007) Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int J Food Microbiol 113(3):321–329\nAhn J, Lee HY, Balasubramaniam VM (2015) Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing. J Sci Food Agric 95(1):174–178\nAnderson AA (2019) Assessing statistical results: Magnitude, precision, and model uncertainty. 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Food Microbiol 28(4):818–822",{"VOID":246},"10.1007\u002Fs12393-020-09263-8","2024-05-11T14:24:38.062+00:00","https:\u002F\u002Flink.springer.com\u002F10.1007\u002Fs12393-020-09263-8",[250],{"id":251,"sortIndex":19,"researcher":18,"roles":252,"affiliations":253,"properties":262,"displayName":130,"givenName":18,"familyName":18},"219350f4-aa21-4a7c-931a-96781f0db252",[115],[254],{"id":255,"sortIndex":19,"affiliation":256,"properties":18},"0cb27209-46de-4cf1-8056-c0e26e04c5ef",{"id":255,"createTime":18,"updateTime":18,"relativeEntities":257,"slug":18,"properties":258,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":261,"statistic":18},[],{"title":259},{"VI":260},"Applications & Food Processing Department, Hiperbaric USA Corp, Doral, USA",[],{"title":263},{"VI":130},{"url":248,"publisher":265,"properties":306},{"id":6,"createTime":7,"updateTime":8,"relativeEntities":266,"slug":10,"properties":267,"entityType":16,"verifyStatus":17,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":19,"subjectFields":270,"manageAffiliations":275,"indexDatabases":286,"url":18,"thumbnailPath":18,"statistic":301,"gsStatistic":18,"type":84,"analyzePriority":18},[],{"issn":268,"title":269},{"VOID":13},{"VOID":15},[271],{"id":22,"createTime":18,"updateTime":18,"relativeEntities":272,"label":273,"description":274,"parentId":18,"standard":18,"scholarHubFieldId":18},[],{"EN":25},{},[276,281],{"id":29,"createTime":18,"updateTime":18,"relativeEntities":277,"slug":18,"properties":278,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":280,"statistic":18},[],{"title":279},{"EN":33},[35],{"id":37,"createTime":18,"updateTime":18,"relativeEntities":282,"slug":18,"properties":283,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":285,"statistic":18},[],{"title":284},{"EN":41},[],[287,294],{"id":45,"indexDatabase":288,"url":58,"indexYears":18,"academicFieldIds":293,"indexDatabaseRanking":18},{"id":47,"createTime":18,"updateTime":18,"relativeEntities":289,"label":290,"description":291,"key":54,"publicationTags":292,"standard":18},[],{"EN":50,"VI":50},{"EN":52,"VI":53},[56,57],[60],{"id":62,"indexDatabase":295,"url":73,"indexYears":74,"academicFieldIds":300,"indexDatabaseRanking":77},{"id":64,"createTime":18,"updateTime":18,"relativeEntities":296,"label":297,"description":298,"key":70,"publicationTags":299,"standard":18},[],{"EN":67,"VI":67},{"EN":67,"VI":69},[72],[76],{"impactFactor":19,"impactFactorByYear":302,"i10Index":19,"i10IndexLast5Year":19,"totalPublication":80,"totalPublicationByYear":303,"totalCitation":19,"totalCitationByYear":304,"totalCitationPerPublication":19,"totalCitationPerPublicationByYear":305,"hindexLast5Year":19,"hindex":19},{},{"2022":80},{},{},{"pages":307,"volume":309},{"VOID":308},"465-489",{"VOID":310},"13","2020-11-14",2020,"2026-03-10T15:48:23.866+00:00",[56,77],{"id":316,"createTime":317,"updateTime":318,"relativeEntities":319,"slug":320,"properties":321,"entityType":106,"verifyStatus":107,"verifyTime":318,"verifyNote":109,"languages":18,"translateLanguages":18,"viewCount":80,"primaryUrl":330,"fullTextUrl":18,"authors":331,"publicationType":178,"publisherRelationship":524,"citationCount":18,"citationInfo":18,"publishDate":571,"publishYear":572,"citationAnalyzeStatus":17,"lastCitationAnalyze":18,"indexDatabases":573,"openAccess":18,"references":18,"isForceReanalyzing":230},"7da15c24-75d9-4bc3-b546-4f77b7682f6a","2024-02-06T00:53:05.176+00:00","2025-02-27T02:30:10.268+00:00",[],"Recent-Trends-in-Edible-Packaging-for-Food-Applications-Perspective-for-the-Future",{"abstract":322,"title":324,"references":326,"doi":328},{"EN":323},"Edible packaging plays an important role in protecting food products from physical, mechanical, chemical, and microbiological damages by creating a barrier against oxidation, water, and controlling enzymatic activation. The employment of active agents such as plant extracts, essential oils, cross-linkers, and nanomaterials in edible packaging promises to improve mechanical, physical, barrier, and other properties of edible materials as well as food products. In the current review, we have compiled information on the recent advances and trends in developing composite (binary and ternary) edible packaging for food application. Several types of active agents such as essential oils, plant extracts, cross-linking agents, and nanomaterials as well as their functions in edible packaging (active composite) have been discussed. The present study provides the collective information about the high- (high-pressure homogenizer, ultrasonication, and microfludizer) and low-energy (phase inversion temperature and composition and spontaneous emulsification) methods for developing nanoformulations. In addition, concepts of comprehensive studies required for developing edible coatings and films for food packaging applications, as well as overcoming challenges like consumer acceptance, regulatory requirements, and non-toxic scaling up to the commercial applications, have also been discussed.",{"EN":325},"Recent Trends in Edible Packaging for Food Applications — Perspective for the Future",{"VOID":327},"Hamann D, Puton BMS, Colet R et al (2021) Active edible films for application in meat products. Res Soc Dev 10:e13610716379–e13610716379. https:\u002F\u002Fdoi.org\u002F10.33448\u002FRSD-V10I7.16379\nDíaz-Montes E, Castro-Muñoz R (2021) Edible films and coatings as food-quality preservers: an overview. Foods 10:249. https:\u002F\u002Fdoi.org\u002F10.3390\u002FFOODS10020249\nPriya K, Thirunavookarasu N, Chidanand DV (2023) Recent advances in edible coating of food products and its legislations: a review. 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J Food Sci 83:138–146. https:\u002F\u002Fdoi.org\u002F10.1111\u002F1750-3841.14002\nEhteshami S, Dastjerdi AM, Ramezanian A et al (2022) Effects of edible alginate coating enriched with organic acids on quality of mango fruit during storage. J Food Meas Charact 16:400–409. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS11694-021-01166-4\nHajebi Seyed R, Rastegar S, Faramarzi S (2021) Impact of edible coating derived from a combination of Aloe vera gel, chitosan and calcium chloride on maintain the quality of mango fruit at ambient temperature. J Food Meas Charact 15:2932–2942. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS11694-021-00861-6\nDuong NTC, Uthairatanakij A, Laohakunjit N et al (2022) An innovative single step of cross-linked alginate-based edible coating for maintaining postharvest quality and reducing chilling injury in rose apple cv. “Tabtimchan” (Syzygium samarangenese). Sci Hortic 292:110648. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.SCIENTA.2021.110648\nCofelice M, Lopez F, Cuomo F (2019) Quality control of fresh-cut apples after coating application. Foods 8:189. https:\u002F\u002Fdoi.org\u002F10.3390\u002FFOODS8060189\nKumar P, Sethi S, Sharma RR et al (2018) Improving the shelf life of fresh-cut “Royal Delicious” apple with edible coatings and anti-browning agents. J Food Sci Technol 55:3767–3778. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS13197-018-3308-6\nSaleh I, Abu-Dieyeh M (2022) Novel Prosopis juliflora leaf ethanolic extract coating for extending postharvest shelf-life of strawberries. Food Control 133:108641. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.FOODCONT.2021.108641\nAmiri S, Rezazad Bari L, Malekzadeh S et al (2022) Effect of Aloe vera gel-based active coating incorporated with catechin nanoemulsion and calcium chloride on postharvest quality of fresh strawberry fruit. J Food Process Preserv 46:e15960. https:\u002F\u002Fdoi.org\u002F10.1111\u002FJFPP.15960\nSoto-Muñoz L, Martínez-Blay V, Pérez-Gago MB et al (2022) Starch-based antifungal edible coatings to control sour rot caused by Geotrichum citri-aurantii and maintain postharvest quality of ‘Fino’ lemon. J Sci Food Agric 102:794–800. https:\u002F\u002Fdoi.org\u002F10.1002\u002FJSFA.11414\nNasrin TAA, Rahman MA, Arfin MS et al (2020) Effect of novel coconut oil and beeswax edible coating on postharvest quality of lemon at ambient storage. J Agric Food Res 2:100019. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.JAFR.2019.100019\nKhorram F, Ramezanian A (2021) Cinnamon essential oil incorporated in shellac, a novel bio-product to maintain quality of “Thomson navel” orange fruit. J Food Sci Technol 58:2963–2972. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS13197-020-04798-4\nLa DD, Nguyen-Tri P, Le KH et al (2021) Effects of antibacterial ZnO nanoparticles on the performance of a chitosan\u002Fgum arabic edible coating for post-harvest banana preservation. Prog Org Coat 151:106057. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.PORGCOAT.2020.106057\nDwivany FM, Aprilyandi AN, Suendo V, Sukriandi N (2020) Carrageenan edible coating application prolongs Cavendish banana shelf life. Int J Food Sci 2020:8861610. https:\u002F\u002Fdoi.org\u002F10.1155\u002F2020\u002F8861610\nJodhani KA, Nataraj M (2021) Synergistic effect of Aloe gel (Aloe vera L.) and lemon (Citrus Limon L.) peel extract edible coating on shelf life and quality of banana (Musa spp.). J Food Meas Charact 15:2318–2328. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS11694-021-00822-Z\nSathiyaseelan A, Saravanakumar K, Mariadoss AVA et al (2021) Chitosan-tea tree oil nanoemulsion and calcium chloride tailored edible coating increase the shelf life of fresh cut red bell pepper. Prog Org Coat 151:106010. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.PORGCOAT.2020.106010\nCriado P, Fraschini C, Shankar S et al (2021) Influence of cellulose nanocrystals gellan gum-based coating on color and respiration rate of Agaricus bisporus mushrooms. J Food Sci 86:420–425. https:\u002F\u002Fdoi.org\u002F10.1111\u002F1750-3841.15580\nSamadpour R, Kazem M, Beheshti D (2020) The effect of edible coating with combined Thymus vulgaris extract and glycerol monoestearate on oyster mushroom’s shelf life. Future Food J Food Agric Soc 8:1–13. https:\u002F\u002Fdoi.org\u002F10.17170\u002Fkobra-202003241100\nLouis E, Villalobos-Carvajal R, Reyes-Parra J et al (2021) Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packag Shelf Life 28:100662. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.FPSL.2021.100662\nKawhena TG, Opara UL, Fawole OA (2021) A comparative study of antimicrobial and antioxidant activities of plant essential oils and extracts as candidate ingredients for edible coatings to control decay in ‘Wonderful’ pomegranate. Molecules 26:3367. https:\u002F\u002Fdoi.org\u002F10.3390\u002FMOLECULES26113367\nIshkeh SR, Shirzad H, Asghari MR et al (2021) Effect of chitosan nanoemulsion on enhancing the phytochemical contents, health-promoting components, and shelf life of raspberry (Rubus sanctus Schreber). Appl Sci 11:2224. https:\u002F\u002Fdoi.org\u002F10.3390\u002FAPP11052224\nSoukoulis C, Yonekura L, Gan HH et al (2014) Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread. Food Hydrocoll 39:231–242. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.FOODHYD.2014.01.023\nGarnier L, Valence F, Mounier J (2017) Diversity and control of spoilage fungi in dairy products: an update. Microorganisms 5:42. https:\u002F\u002Fdoi.org\u002F10.3390\u002FMICROORGANISMS5030042\nDesrizal KI, Mardiah A (2020) Microbiological quality of brown seaweed (Sargassum sp.) dodol packed with carrageenan and chitosan coatings. Pak J Nutr 19:309–316. https:\u002F\u002Fdoi.org\u002F10.3923\u002FPJN.2020.309.316\nGuitián MV, Ibarguren C, Soria MC et al (2019) Anti-Listeria monocytogenes effect of bacteriocin-incorporated agar edible coatings applied on cheese. Int Dairy J 97:92–98. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.IDAIRYJ.2019.05.016\nNunes EM, Silva AI, Vieira CB et al (2017) Edible coatings and films for meat, poultry, and fish. Edible food packaging. Mater Process Technol 413–429. https:\u002F\u002Fdoi.org\u002F10.1201\u002FB19468\nNottagh S, Hesari J, Peighambardoust SH et al (2020) Effectiveness of edible coating based on chitosan and natamycin on biological, physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese. Biologia 75:605–611. https:\u002F\u002Fdoi.org\u002F10.2478\u002FS11756-019-00378-W\nSiriwardana J, Wijesekara I (2021) Analysis of the effectiveness of an antimicrobial edible coating prepared from sweet whey base to improve the physicochemical, microbiological, and sensory attributes of Swiss cheese. Adv Agric 2021:5096574. https:\u002F\u002Fdoi.org\u002F10.1155\u002F2021\u002F5096574\nGuldas M, Akpinar-Bayizit A, Ozcan T, Yilmaz-Ersan L (2010) Effects of edible film coatings on shelf-life of Mustafakemalpasa sweet, a cheese based dessert. J Food Sci Technol 47:476–481. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS13197-010-0081-6\nBartolozzo J, Borneo R, Aguirre A (2016) Effect of triticale-based edible coating on muffin quality maintenance during storage. J Food Meas Charact 10:88–95. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS11694-015-9280-1\nGregirchak N, Stabnikova O, Stabnikov V (2020) Application of lactic acid bacteria for coating of wheat bread to protect it from microbial spoilage. Plant Foods Hum Nutr 75:223–229. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS11130-020-00803-5\nQandashtani RA, Salehi EA, Sani AM et al (2020) Investigation on quality properties of traditional bulk bread covered with probiotics and soybean oil edible coating. Acta Aliment 49:144–153. https:\u002F\u002Fdoi.org\u002F10.1556\u002F066.2020.49.2.3\nEom H, Chang Y, Lee ES et al (2018) Development of a starch\u002Fgum-based edible coating for rice cakes to retard retrogradation during storage. LWT 97:516–522. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.LWT.2018.07.044\nDeseta ML, Sponton OE, Erben M et al (2021) Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life. Food Res Int 148:110597. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.FOODRES.2021.110597\nLee ES, Song HG, Choi I et al (2020) Effects of mung bean starch\u002Fguar gum-based edible emulsion coatings on the staling and safety of rice cakes. Carbohyd Polym 247:116696. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.CARBPOL.2020.116696\nPrastuty KG, Singh A (2022) Shelf life extension of muffins coated with cinnamon and clove oil nanoemulsions. J Food Sci Technol 59:1878–1888. https:\u002F\u002Fdoi.org\u002F10.1007\u002FS13197-021-05202-5\nShlush E, Davidovich-Pinhas M (2022) Bioplastics for food packaging. Trends Food Sci Technol 125:66–80. https:\u002F\u002Fdoi.org\u002F10.1016\u002FJ.TIFS.2022.04.026\nAbdullah CJ, Hafeez MA et al (2022) Biopolymer-based functional films for packaging applications: a review. Front Nutr 9:1000116. https:\u002F\u002Fdoi.org\u002F10.3389\u002FFNUT.2022.1000116\nDuguma HT (2022) Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life. Int J Food Sci Technol 57:1353–1366. https:\u002F\u002Fdoi.org\u002F10.1111\u002FIJFS.15407\nPaidari S, Zamindar N, Tahergorabi R et al (2021) Edible coating and films as promising packaging: a mini review. 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Kieliszek",{"url":330,"publisher":525,"properties":566},{"id":6,"createTime":7,"updateTime":8,"relativeEntities":526,"slug":10,"properties":527,"entityType":16,"verifyStatus":17,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":19,"subjectFields":530,"manageAffiliations":535,"indexDatabases":546,"url":18,"thumbnailPath":18,"statistic":561,"gsStatistic":18,"type":84,"analyzePriority":18},[],{"issn":528,"title":529},{"VOID":13},{"VOID":15},[531],{"id":22,"createTime":18,"updateTime":18,"relativeEntities":532,"label":533,"description":534,"parentId":18,"standard":18,"scholarHubFieldId":18},[],{"EN":25},{},[536,541],{"id":29,"createTime":18,"updateTime":18,"relativeEntities":537,"slug":18,"properties":538,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":540,"statistic":18},[],{"title":539},{"EN":33},[35],{"id":37,"createTime":18,"updateTime":18,"relativeEntities":542,"slug":18,"properties":543,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":545,"statistic":18},[],{"title":544},{"EN":41},[],[547,554],{"id":45,"indexDatabase":548,"url":58,"indexYears":18,"academicFieldIds":553,"indexDatabaseRanking":18},{"id":47,"createTime":18,"updateTime":18,"relativeEntities":549,"label":550,"description":551,"key":54,"publicationTags":552,"standard":18},[],{"EN":50,"VI":50},{"EN":52,"VI":53},[56,57],[60],{"id":62,"indexDatabase":555,"url":73,"indexYears":74,"academicFieldIds":560,"indexDatabaseRanking":77},{"id":64,"createTime":18,"updateTime":18,"relativeEntities":556,"label":557,"description":558,"key":70,"publicationTags":559,"standard":18},[],{"EN":67,"VI":67},{"EN":67,"VI":69},[72],[76],{"impactFactor":19,"impactFactorByYear":562,"i10Index":19,"i10IndexLast5Year":19,"totalPublication":80,"totalPublicationByYear":563,"totalCitation":19,"totalCitationByYear":564,"totalCitationPerPublication":19,"totalCitationPerPublicationByYear":565,"hindexLast5Year":19,"hindex":19},{},{"2022":80},{},{},{"pages":567,"volume":569},{"VOID":568},"718-747",{"VOID":570},"15","2023-10-17",2023,[56,77],{"id":575,"createTime":576,"updateTime":577,"relativeEntities":578,"slug":579,"properties":580,"entityType":106,"verifyStatus":107,"verifyTime":577,"verifyNote":109,"languages":18,"translateLanguages":18,"viewCount":19,"primaryUrl":589,"fullTextUrl":18,"authors":590,"publicationType":178,"publisherRelationship":619,"citationCount":18,"citationInfo":18,"publishDate":665,"publishYear":312,"citationAnalyzeStatus":17,"lastCitationAnalyze":18,"indexDatabases":666,"openAccess":18,"references":18,"isForceReanalyzing":230},"dbe51bc9-0800-402f-b53d-406c2f6fae58","2023-12-28T09:08:42.618+00:00","2025-02-26T21:48:06.370+00:00",[],"Recent-Advancements-in-Design-Application-and-Simulation-Studies-of-Hybrid-Solar-Drying-Technology",{"abstract":581,"title":583,"references":585,"doi":587},{"EN":582},"Hybrid solar drying technology for food products is a clean and cost-effective replacement of highly energy intensive thermal dryers employed in agri-food processing chain. This involves the amalgamation of “only solar dryer” with various other energy harvesting systems like, biogas, heat pump, and thermal storage materials. This paper reviews the significance of hybrid solar dryers in terms of withstanding varied climatic and uncontrolled environmental conditions and their impact on drying characteristics of food products. From the appraisal, heat pump hybrid solar dryers proved to be more efficient, having wide range of drying temperature, and is suitable for heat-sensitive products. On the other hand, the advantages of biomass hybrid solar dryer lies in its ability to utilize cheap local resources for assisting the energy requirements and have low constructional cost. However, the state of art indicated that sanitary aspects of solar drying have not been explored much and should be encouraged. The presented review also explores the research scenario of relevant virtual platforms, applicable for simulating the dryer design and drying parameters. The important findings on modeling aspects of dryer design and thick layer drying of food products in solar dryer are also discussed. The economic assessment of presently available hybrid solar dryers showed competitive profitability metrics and equipment cost. Moreover, it is suggested for the promotion of energy-efficient hybrid solar dryers and its environmental benefits in the future to provide a benchmark for drying applications in food processing industries.",{"EN":584},"Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology",{"VOID":586},"Jha A, Tripathy PP (2017) Clean energy technologies for sustainable food security. Water-Food-Energy Nexus Process Technol Challenges 1:197–219. https:\u002F\u002Fdoi.org\u002F10.4324\u002F9781315153209\nFAO (2011) Energy-smart food for people and climate. 2\u002F3\u002F2017\nPérez-Escamilla R (2017) Food security and the 2015–2030 sustainable development goals: from human to planetary health. 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Energy. 157(15):815–829",{"VOID":588},"10.1007\u002Fs12393-020-09223-2","https:\u002F\u002Flink.springer.com\u002Farticle\u002F10.1007\u002Fs12393-020-09223-2",[591,606],{"id":592,"sortIndex":19,"researcher":18,"roles":593,"affiliations":594,"properties":603,"displayName":605,"givenName":18,"familyName":18},"6d3b9852-6d91-4c4e-a823-9aadf3996991",[115],[595],{"id":596,"sortIndex":19,"affiliation":597,"properties":18},"f246f79b-380c-43fe-8f8d-7f361a21ed7c",{"id":596,"createTime":18,"updateTime":18,"relativeEntities":598,"slug":18,"properties":599,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":602,"statistic":18},[],{"title":600},{"VI":601},"Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India",[],{"title":604},{"VI":605},"Aprajeeta Jha",{"id":607,"sortIndex":80,"researcher":18,"roles":608,"affiliations":609,"properties":616,"displayName":618,"givenName":18,"familyName":18},"130c453c-bd00-4832-ba10-1bc1408b0bd4",[115],[610],{"id":596,"sortIndex":19,"affiliation":611,"properties":18},{"id":596,"createTime":18,"updateTime":18,"relativeEntities":612,"slug":18,"properties":613,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":615,"statistic":18},[],{"title":614},{"VI":601},[],{"title":617},{"VI":618},"P. P. Tripathy",{"url":589,"publisher":620,"properties":661},{"id":6,"createTime":7,"updateTime":8,"relativeEntities":621,"slug":10,"properties":622,"entityType":16,"verifyStatus":17,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":19,"subjectFields":625,"manageAffiliations":630,"indexDatabases":641,"url":18,"thumbnailPath":18,"statistic":656,"gsStatistic":18,"type":84,"analyzePriority":18},[],{"issn":623,"title":624},{"VOID":13},{"VOID":15},[626],{"id":22,"createTime":18,"updateTime":18,"relativeEntities":627,"label":628,"description":629,"parentId":18,"standard":18,"scholarHubFieldId":18},[],{"EN":25},{},[631,636],{"id":29,"createTime":18,"updateTime":18,"relativeEntities":632,"slug":18,"properties":633,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":635,"statistic":18},[],{"title":634},{"EN":33},[35],{"id":37,"createTime":18,"updateTime":18,"relativeEntities":637,"slug":18,"properties":638,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":640,"statistic":18},[],{"title":639},{"EN":41},[],[642,649],{"id":45,"indexDatabase":643,"url":58,"indexYears":18,"academicFieldIds":648,"indexDatabaseRanking":18},{"id":47,"createTime":18,"updateTime":18,"relativeEntities":644,"label":645,"description":646,"key":54,"publicationTags":647,"standard":18},[],{"EN":50,"VI":50},{"EN":52,"VI":53},[56,57],[60],{"id":62,"indexDatabase":650,"url":73,"indexYears":74,"academicFieldIds":655,"indexDatabaseRanking":77},{"id":64,"createTime":18,"updateTime":18,"relativeEntities":651,"label":652,"description":653,"key":70,"publicationTags":654,"standard":18},[],{"EN":67,"VI":67},{"EN":67,"VI":69},[72],[76],{"impactFactor":19,"impactFactorByYear":657,"i10Index":19,"i10IndexLast5Year":19,"totalPublication":80,"totalPublicationByYear":658,"totalCitation":19,"totalCitationByYear":659,"totalCitationPerPublication":19,"totalCitationPerPublicationByYear":660,"hindexLast5Year":19,"hindex":19},{},{"2022":80},{},{},{"pages":662,"volume":664},{"VOID":663},"375-410",{"VOID":310},"2020-09-01",[56,77],{"id":668,"createTime":669,"updateTime":670,"relativeEntities":671,"slug":672,"properties":673,"entityType":106,"verifyStatus":107,"verifyTime":670,"verifyNote":109,"languages":18,"translateLanguages":18,"viewCount":19,"primaryUrl":682,"fullTextUrl":18,"authors":683,"publicationType":178,"publisherRelationship":727,"citationCount":18,"citationInfo":18,"publishDate":774,"publishYear":775,"citationAnalyzeStatus":17,"lastCitationAnalyze":18,"indexDatabases":776,"openAccess":18,"references":18,"isForceReanalyzing":230},"9e393f1d-4916-49eb-b50b-ca55d13a4904","2024-01-09T19:48:00.645+00:00","2025-02-26T12:55:29.313+00:00",[],"Potential-of-Electron-Beams-to-Control-Mycotoxigenic-Fungi-in-Food",{"abstract":674,"title":676,"references":678,"doi":680},{"EN":675},"Foods in general are excellent sources for growth of fungi. These microorganisms can infect food and grow whenever the ideal temperature and moisture conditions for the particular species are present, causing large losses during storage. Furthermore, some fungal species produce mycotoxins, which are compounds that are toxic to humans and animals. The use of electron beams has been shown effective in decontaminating foods, packaging materials, plastic articles and surgical and biological materials, among others. The ease of handling, low cost and employment of electricity to generate ionizing radiation instead of radioactive material such as cobalt-60 are factors that have increased the use of this method. Because of the growing use of electron beams on foods to control pathogenic microorganisms, this review focuses on their use to control fungi that produce mycotoxins on foods, covering the suitable doses, effects on food quality, microorganism reduction rates, applications in the food industry and legislation on use and operational safety.",{"EN":677},"Potential of Electron Beams to Control Mycotoxigenic Fungi in Food",{"VOID":679},"Al-Farisi M, Abuagla A, Mohamed E, Gohs U (2013) The effect of electron beam on dates infestation. Food Control 33:157–161\nAquino S (2011) Gamma radiation against toxigenic fungi in food, medicinal and aromatic herbs. In: Méndez-Vilas A (ed) Science against microbial pathogens: communicating current research and technological advances, 3rd edn. 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Radiat Phys Chem 96:44–49",{"VOID":681},"10.1007\u002Fs12393-014-9093-8","https:\u002F\u002Flink.springer.com\u002Farticle\u002F10.1007\u002Fs12393-014-9093-8",[684,699,714],{"id":685,"sortIndex":19,"researcher":18,"roles":686,"affiliations":687,"properties":696,"displayName":698,"givenName":18,"familyName":18},"f064261d-2281-4df8-a80c-069f66a3e890",[115],[688],{"id":689,"sortIndex":19,"affiliation":690,"properties":18},"6296fc11-f089-49dd-94f4-532e9cbf04d1",{"id":689,"createTime":18,"updateTime":18,"relativeEntities":691,"slug":18,"properties":692,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":695,"statistic":18},[],{"title":693},{"EN":694},"Embrapa Food Technology, Rio de Janeiro, Brazil",[],{"title":697},{"VI":698},"Otniel 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Oliveira",{"id":715,"sortIndex":148,"researcher":18,"roles":716,"affiliations":717,"properties":724,"displayName":726,"givenName":18,"familyName":18},"0d4db4fc-fd16-460f-8e47-db92cb88350d",[115],[718],{"id":689,"sortIndex":19,"affiliation":719,"properties":18},{"id":689,"createTime":18,"updateTime":18,"relativeEntities":720,"slug":18,"properties":721,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":723,"statistic":18},[],{"title":722},{"EN":694},[],{"title":725},{"VI":726},"Murillo Freire 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thermal processing (PATP) at T \u003C 100°C can be used when enzyme inactivation and pasteurization by high pressure processing (HPP) is not feasible due to long processing times while PATP at T > 100°C can be used when bacterial spores inactivation is necessary. In PATP, the adiabatic compression\u002Fdecompression heat increases\u002Fdecreases temperature almost instantaneously, and the simultaneous application of high pressure (~600–700 MPa) and temperature (~100–120°C) accelerates spore inactivation. PATP effects on chemical changes are analyzed using a reaction kinetics approach including activation volume (V\n                        a) and activation energy (E\n                        a) values. Reaction rates increase or decrease with pressure for negative or positive V\n                        a values, respectively, while rate temperature and pressure sensitivity depends on the magnitude of E\n                        a and V\n                        a values, respectively. The complex effects of food matrix, pH, dissolved oxygen, and presence of antioxidants show that optimization of vitamin, pigment and flavor retention while ensuring PATP microbial and enzyme inactivation will require substantially more chemical reaction kinetics research.",{"EN":787},"Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing",{"VOID":789},"Akhtar S, Paredes-Sabja D, Torres JA, Sarker MR (2009) Strategy to inactivate Clostridium perfringens spores in meat products. Food Microbiol 26:272–277\nAnonymous (2009) The PATS process paves the way for advanced processing of next-generation shelf-stable foods, says national research consortium. Last visited March 5, http:\u002F\u002Fnafwa.org\u002Fblog\u002F\nBelitz HD, Grosch W, Schieberle P, Burghagen MM (2004) Food Chemistry, 3rd revised edn. Springer Verlag, Heidelberg (Germany) (trans: Burghagen MM)\nBognar A (1995) Vitaminverluste bei der Lagerung und Zubereitung vonebensmitteln. 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J Agric Food Chem 46:1286–1291",{"VOID":791},"10.1007\u002Fs12393-009-9002-8","https:\u002F\u002Flink.springer.com\u002Farticle\u002F10.1007\u002Fs12393-009-9002-8",[794,818,833,848],{"id":795,"sortIndex":19,"researcher":18,"roles":796,"affiliations":797,"properties":815,"displayName":817,"givenName":18,"familyName":18},"c73b9f71-90fa-40c8-ae7a-f06651f9c7b9",[115],[798,806],{"id":799,"sortIndex":19,"affiliation":800,"properties":18},"9c9ec9fb-cfd4-4ed3-a99a-6dd79f876cb1",{"id":799,"createTime":18,"updateTime":18,"relativeEntities":801,"slug":18,"properties":802,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":805,"statistic":18},[],{"title":803},{"VI":804},"Department of Food Science and Technology, Food Process Engineering Group, Oregon State University, Corvallis, USA",[],{"id":807,"sortIndex":80,"affiliation":808,"properties":814},"d3a65368-8f5b-4707-be21-13878403c541",{"id":807,"createTime":18,"updateTime":18,"relativeEntities":809,"slug":18,"properties":810,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":813,"statistic":18},[],{"title":811},{"VI":812},"Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Badajoz, Spain",[],{},{"title":816},{"VI":817},"Rosario Ramirez",{"id":819,"sortIndex":80,"researcher":18,"roles":820,"affiliations":821,"properties":830,"displayName":832,"givenName":18,"familyName":18},"228bf8b8-ca31-4443-8fba-9921c72c57e4",[115],[822],{"id":823,"sortIndex":19,"affiliation":824,"properties":18},"31515310-5c35-4772-986c-66c01d67b080",{"id":823,"createTime":18,"updateTime":18,"relativeEntities":825,"slug":18,"properties":826,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":829,"statistic":18},[],{"title":827},{"VI":828},"Departamento de Química, Universidade de Aveiro, Aveiro, Portugal",[],{"title":831},{"VI":832},"Jorge Saraiva",{"id":834,"sortIndex":148,"researcher":18,"roles":835,"affiliations":836,"properties":845,"displayName":847,"givenName":18,"familyName":18},"55962cd1-141f-423b-b0bb-4b61265fc29d",[115],[837],{"id":838,"sortIndex":19,"affiliation":839,"properties":18},"ec55c55c-062e-42a6-90e7-c7949dcae48d",{"id":838,"createTime":18,"updateTime":18,"relativeEntities":840,"slug":18,"properties":841,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":844,"statistic":18},[],{"title":842},{"VI":843},"Departamento de Química Analítica y Alimentaria, Área de Nutrición y Bromatología, Facultad de Ciencias, Campus de Ourense, Universidad de Vigo, Ourense, Spain",[],{"title":846},{"VI":847},"Concepción Pérez Lamela",{"id":849,"sortIndex":164,"researcher":18,"roles":850,"affiliations":851,"properties":858,"displayName":860,"givenName":18,"familyName":18},"d95f410a-8853-4ee2-a4bc-590501e28177",[115],[852],{"id":799,"sortIndex":19,"affiliation":853,"properties":18},{"id":799,"createTime":18,"updateTime":18,"relativeEntities":854,"slug":18,"properties":855,"entityType":18,"verifyStatus":18,"verifyTime":18,"verifyNote":18,"languages":18,"translateLanguages":18,"viewCount":18,"url":18,"parentIds":857,"statistic":18},[],{"title":856},{"VI":804},[],{"title":859},{"VI":860},"J. 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Recently, literature suggests that stability can be fully grasped only if food molecular dynamics and structure are taken into consideration, i.e. an appropriate understanding of the behaviour of food products requires knowledge of its composition, structure and molecular dynamics, through the three-dimensional arrangement of the various structural elements and their interactions. Food systems behaviour is strongly dependent on the water molecular dynamics. Understanding changes in location and mobility of water represents a significant step in food stability knowledge, since water “availability” profoundly influences the chemical, physical and microbiological quality of foods. Nuclear magnetic resonance has been presented as a powerful technique to investigate water dynamics and physical structures of foods through analysis of nuclear magnetisation relaxation times, because it provides information on molecular dynamics of different components in dense complex systems. The application of this technique may be very useful in predicting food systems physicochemical changes, namely texture, viscosity or water migration. This paper aims at reviewing some of the main aspects related to food physical properties and stability, and the role of water in these properties. More specifically, this paper intends to contribute to a deeper understanding of the relationship of molecular constituents–structure–function of food systems, contributing to the development of foods with improved functionality.",{"EN":921},"Molecular Dynamics and Structure in Physical Properties and Stability of Food Systems",{"VOID":923},"Agudelo-Laverde LM, Schebor C, Buera MP (2014) Proton mobility for the description of dynamic aspects of freeze-dried fruits. J Food Eng 125:44–50\nAguilera JM (2000) Food microstructure. Food engineering—encyclopedia of life support systems, vol 1. 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LWT-Food Sci Technol 41:442–449",{"doi":1843},"10.1016\u002Fj.lwt.2007.03.015",{"id":1845,"createTime":1846,"updateTime":1847,"relativeEntities":1848,"slug":1849,"properties":1850,"entityType":106,"verifyStatus":107,"verifyTime":1847,"verifyNote":109,"languages":18,"translateLanguages":18,"viewCount":19,"primaryUrl":1859,"fullTextUrl":18,"authors":1860,"publicationType":178,"publisherRelationship":1889,"citationCount":18,"citationInfo":18,"publishDate":1936,"publishYear":1016,"citationAnalyzeStatus":17,"lastCitationAnalyze":18,"indexDatabases":1937,"openAccess":18,"references":18,"isForceReanalyzing":230},"1245822d-4da6-4344-b447-103b471160e2","2024-01-17T15:21:32.913+00:00","2025-02-25T08:14:13.643+00:00",[],"Subcritical-Water-Extraction-of-Bioactive-Compounds-from-Plants-and-Algae-Applications-in-Pharmaceutical-and-Food-Ingredients",{"abstract":1851,"title":1853,"references":1855,"doi":1857},{"EN":1852},"Plants and algae are the main sources of natural bioactive compounds used in the food and pharmaceutical industries. It is very important to achieve an efficient and safe technique to recover bioactive compounds while maintaining their quality and properties. Subcritical water extraction is the most promising engineering approach that offers an environmentally friendly technique for extracting various compounds from plants and algae. Application of pressurized water and high temperature in subcritical phase is able to modify the dielectric constant and polarity of the solvent which then contributes to a better extraction process. The technique improves the mass transfer rate and preserves the biological potency of the extracts. This article reviews current studies on the extraction of bioactive compounds from various species of plants and algae using the subcritical water technique and discusses its effects and benefits for the food and pharmaceutical industries.",{"EN":1854},"Subcritical Water Extraction of Bioactive Compounds from Plants and Algae: Applications in Pharmaceutical and Food Ingredients",{"VOID":1856},"Hernández Y, Lobo MG, González M (2009) Factors affecting sample extraction in the liquid chromatographic determination of organic acids in papaya and pineapple. Food Chem 114:734–741\nIbañez E, Herrero M, Mendiola J, Castro-Puyana M (2012) Extraction and characterization of bioactive compounds with health benefits from marine resources: macro and micro algae, cyanobacteria, and invertebrates. In: Hayes M (ed) Marine bioactive compounds. 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