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

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

Research output: Contribution to journalReview article

5 Citations (Scopus)
4 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 languageEnglish
Article number8619707
Number of pages18
JournalJournal of Food Quality
Volume2018
DOIs
Publication statusPublished - 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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    Režek Jambrak, A., Vukušić, T., Donsi, F., Paniwnyk, L., & Djekic, I. (2018). Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment. Journal of Food Quality, 2018, [8619707]. https://doi.org/10.1155/2018/8619707