Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Anet Režek Jambrak; Tomislava Vukušić; Francesco Donsi; Larysa Paniwnyk; Ilija Djekic

doi:10.1155/2018/8619707

Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Anet Režek Jambrak, Tomislava Vukušić, Francesco Donsi, Larysa Paniwnyk, Ilija Djekic

School of Life Sciences

Research output: Contribution to journal › Review article › peer-review

34 Citations (Scopus)

80 Downloads (Pure)

Abstract

This review gives an overview of the impact of novel nonthermal food technologies on food safety, on quality, and on the environment. It confirms that research in this field is mainly focused on analyzing microbial and/or chemical aspects of food safety. However, recent research shows that in spite of various food safety benefits, some negative (quality oriented) features occur. Finally, this paper shows the necessity of analyzing the environmental dimension of using these technologies.

Original language	English
Article number	8619707
Number of pages	18
Journal	Journal of Food Quality
Volume	2018
DOIs	https://doi.org/10.1155/2018/8619707
Publication status	Published - 8 Jul 2018

Bibliographical note

Copyright © 2018 Anet Režek Jambrak et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

ASJC Scopus subject areas

Food Science
Safety, Risk, Reliability and Quality

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PublishedFinal published version, 1.72 MBLicence: CC BY

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AU - Paniwnyk, Larysa

AU - Djekic, Ilija

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Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Abstract

Bibliographical note

ASJC Scopus subject areas

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