Advances in prepared dish processing using efficient physical fields: A review

References

• Abie, S. M., D. Münch, B. Egelandsdal, F. Bjerke, I. Wergeland, and Ø. G. Martinsen. 2021. Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples. Journal of Food Engineering 311:110710. doi: 10.1016/j.jfoodeng.2021.110710.
   Web of Science ®Google Scholar
• Akhtar, J., and M. G. Abrha. 2022. Pressurization technique: Principles and impact on quality of meat and meat products. Food and Agricultural Immunology 33 (1):264–85. doi: 10.1080/09540105.2022.2068507.
   Web of Science ®Google Scholar
• Ali, A., S. Wei, Z. Liu, X. Fan, Q. Sun, Q. Xia, S. Liu, J. Hao, and C. Deng. 2021. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products. LWT 147:111549. doi: 10.1016/j.lwt.2021.111549.
   Web of Science ®Google Scholar
• Amagliani, G., G. Brandi, and G. F. Schiavano. 2012. Incidence and role of Salmonella in seafood safety. Food Research International 45 (2):780–8. doi: 10.1016/j.foodres.2011.06.022.
   Web of Science ®Google Scholar
• Asaithambi, N., S. K. Singh, and P. Singha. 2021. Current status of non-thermal processing of probiotic foods: A review. Journal of Food Engineering 303:110567. doi: 10.1016/j.jfoodeng.2021.110567.
   Web of Science ®Google Scholar
• Barekat, S., and N. Soltanizadeh. 2017. Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment. Innovative Food Science & Emerging Technologies 39:223–9. doi: 10.1016/j.ifset.2016.12.009.
   Web of Science ®Google Scholar
• Ben-Fadhel, Y., S. Saltaji, M. A. Khlifi, S. Salmieri, K. D. Vu, and M. Lacroix. 2017. Active edible coating and gamma-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.). International Journal of Food Microbiology 241:30–8. doi: 10.1016/j.ijfoodmicro.2016.10.010.
   PubMed Web of Science ®Google Scholar
• Benedito, J., M. I. Cambero, C. Ortuno, M. C. Cabeza, J. A. Ordonez, and L. de la Hoz. 2011. Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation. Radiation Physics and Chemistry 80 (3):505–13. doi: 10.1016/j.radphyschem.2010.11.001.
   Web of Science ®Google Scholar
• Campus, M. 2010. High pressure processing of meat, meat products and seafood. Food Engineering Reviews 2 (4):256–73. doi: 10.1007/s12393-010-9028-y.
   Web of Science ®Google Scholar
• Cassar, J. R., E. W. Mills, and A. Demirci. 2022. Characterization of pulsed light for microbial inactivation. Journal of Food Engineering 334:111152. doi: 10.1016/j.jfoodeng.2022.111152.
   Web of Science ®Google Scholar
• Chandrasekaran, S., S. Ramanathan, and T. Basak. 2013. Microwave food processing - A review. Food Research International 52 (1):243–61. doi: 10.1016/j.foodres.2013.02.033.
   Web of Science ®Google Scholar
• Chen, F., M. Zhang, and C.-h. Yang. 2020. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. Ultrasonics Sonochemistry 63: 104953. doi: 10.1016/j.ultsonch.2019.104953.
   Web of Science ®Google Scholar
• Chen, J., M. Zhang, B. Xu, J. Sun, and A. S. Mujumdar. 2020. Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review. Trends in Food Science & Technology 105:251–60. doi: 10.1016/j.tifs.2020.08.015.
   Web of Science ®Google Scholar
• Cichoski, A. J., C. Rampelotto, M. S. Silva, H. C. de Moura, N. N. Terra, R. Wagner, C. R. de Menezes, E. M. M. Flores, and J. S. Barin. 2015. Ultrasound-assisted post-packaging pasteurization of sausages. Innovative Food Science & Emerging Technologies 30:132–7. doi: 10.1016/j.ifset.2015.04.011.
   Web of Science ®Google Scholar
• Cope, T. D. 1932. The physics of high pressure: By P. W. Bridgman, Professor of Physics, Harvard University. vii + 398 pages, illustrations, tables, 8vo. New York, The Macmillan Company, 1931. Price $5.00. Journal of the Franklin Institute 213 (1):102–3. doi: 10.1016/S0016-0032(32)90762-5.
   Google Scholar
• Dag, D., R. K. Singh, J. Chen, A. Mishra, and F. Kong. 2022. Radio frequency assisted thermal processing for pasteurization of packaged whole milk powder surrounded by oil. Food Control. 135:108762. doi: 10.1016/j.foodcont.2021.108762.
   Web of Science ®Google Scholar
• Dalvi-Isfahan, M., N. Hamdami, and A. Le-Bail. 2017. Effect of freezing under electrostatic field on selected properties of an agar gel. Innovative Food Science & Emerging Technologies 42:151–6. doi: 10.1016/j.ifset.2017.06.013.
   Web of Science ®Google Scholar
• de Oliveira, F. A., O. Cabral Neto, L. M. Rodrigues dos Santos, E. H. Rocha Ferreira, and A. Rosenthal. 2017. Effect of high pressure on fish meat quality - A review. Trends in Food Science & Technology 66:1–19. doi: 10.1016/j.tifs.2017.04.014.
   Web of Science ®Google Scholar
• Ding, Y., Y. Xiao, Q. Ouyang, F. Luo, and Q. Lin. 2021. Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment. Ultrasonics Sonochemistry 70:105350. doi: 10.1016/j.ultsonch.2020.105350.
   PubMed Web of Science ®Google Scholar
• Duan, X., M. Zhang, X. X. Li, and A. S. Mujumdar. 2008. Microwave freeze drying of sea cucumber coated with nanoscale silver. Drying Technology 26 (4):413–9. doi: 10.1080/07373930801929136.
   Web of Science ®Google Scholar
• Evelyn and Silva, F. V. M. 2015. Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry. International Journal of Food Microbiology 206:17–23. doi: 10.1016/j.ijfoodmicro.2015.04.013.
   PubMed Web of Science ®Google Scholar
• Fan, K., M. Zhang, and A. S. Mujumdar. 2019. Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review. Critical Reviews in Food Science and Nutrition 59 (8):1357–66. doi: 10.1080/10408398.2017.1420624.
   PubMed Web of Science ®Google Scholar
• Feliciano, C. P., Z. M. De Guzman, L. M. M. Tolentino, M. L. C. Cobar, and G. B. Abrera. 2014. Radiation-treated ready-to-eat (RTE) chicken breast Adobo for immuno-compromised patients. Food Chemistry 163:142–6. doi: 10.1016/j.foodchem.2014.04.087.
   PubMed Web of Science ®Google Scholar
• Feng, X., and D. U. Ahn. 2016. Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products. Radiation Physics and Chemistry 127:27–33. doi: 10.1016/j.radphyschem.2016.05.027.
   Web of Science ®Google Scholar
• Feng, X., S. H. Moon, H. Y. Lee, and D. U. Ahn. 2016. Effect of irradiation on the degradation of nucleotides in turkey meat. LWT 73:88–94. doi: 10.1016/j.lwt.2016.05.040.
   Web of Science ®Google Scholar
• FMI. 2022. Convenience food market. https://www.futuremarketinsights.com/reports/global-convenience-foods-market.
   Google Scholar
• Gaikwad, P. S., A. Pare, and C. K. Sunil. 2022. Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad. Journal of Food Science and Technology 59 (2):625–35. doi: 10.1007/s13197-021-05050-3.
   PubMed Web of Science ®Google Scholar
• Galan, I., M. L. Garcia, and M. D. Selgas. 2013. Effects of the storage time on the folic acid added to ready-to-eat meat products manufactured by irradiation. Radiation Physics and Chemistry 85:193–6. doi: 10.1016/j.radphyschem.2012.11.004.
   Web of Science ®Google Scholar
• Galan, I., M. L. Garcia, M. D. Selgas, and R. Havenaar. 2014. Effect of E-beam treatment on the bioaccessibility of folic acid incorporated to ready to eat meat products. LWT - Food Science and Technology 59 (1):547–52. doi: 10.1016/j.lwt.2014.05.049.
   Web of Science ®Google Scholar
• Ganan, M., E. Hierro, X. F. Hospital, E. Barroso, and M. Fernandez. 2013. Use of pulsed light to increase the safety of ready-to-eat cured meat products. Food Control. 32 (2):512–7. doi: 10.1016/j.foodcont.2013.01.022.
   Web of Science ®Google Scholar
• Guardone, L., D. Nucera, N. Rosellini, L. Tinacci, P. L. Acutis, A. Guidi, and A. Armani. 2019. Occurrence, distribution and viability of Anisakis spp. larvae in various kind of marketed herring products in Italy. Food Control 101:126–33. doi: 10.1016/j.foodcont.2019.02.030.
   Web of Science ®Google Scholar
• Guo, L., S. M. R. Azam, Y. Guo, D. Liu, and H. Ma. 2022. Germicidal efficacy of the pulsed magnetic field against pathogens and spoilage microorganisms in food processing: An overview. Food Control 136:108496. doi: 10.1016/j.foodcont.2021.108496.
   Web of Science ®Google Scholar
• Hierro, E., E. Barroso, L. de la Hoz, J. A. Ordonez, S. Manzano, and M. Fernandez. 2011. Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products. Innovative Food Science & Emerging Technologies 12 (3):275–81. doi: 10.1016/j.ifset.2011.04.006.
   Web of Science ®Google Scholar
• Horita, C. N., R. C. Baptista, M. Y. Caturla, J. M. Lorenzo, F. J. Barba, and A. S. Sant’Ana. 2018. Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-to-eat meat products. Trends in Food Science & Technology 72:45–61. doi: 10.1016/j.tifs.2017.12.003.
   Web of Science ®Google Scholar
• Hou, Z. Q., L. Q. Luan, X. X. Hu, S. G. Chen, and X. Q. Ye. 2023. Innovative processing technology for enhance potential prebiotic effects of RG-I pectin and cyanidin-3-glucoside. Food Hydrocolloids. 134:108045. doi: 10.1016/j.foodhyd.2022.108045.
   Web of Science ®Google Scholar
• Hua, X. W., T. T. Li, C. E. Wu, D. D. Zhou, G. J. Fan, X. J. Li, K. P. Cong, Z. C. Yan, and Z. H. Wu. 2022. Novel physical treatments (Pulsed light and cold plasma) improve the quality of postharvest apricots after long-distance simulated transportation. Postharvest Biology and Technology 194:112098. doi: 10.1016/j.postharvbio.2022.112098.
   Web of Science ®Google Scholar
• Huang, D., P. Yang, X. Tang, L. Luo, and B. Sunden. 2021. Application of infrared radiation in the drying of food products. Trends in Food Science & Technology 110:765–77. doi: 10.1016/j.tifs.2021.02.039.
   Web of Science ®Google Scholar
• Huang, L. L., M. Zhang, W. Q. Yan, A. S. Mujumdar, and D. F. Sun. 2009. Effect of coating on post-drying of freeze-dried strawberry pieces. Journal of Food Engineering 92 (1):107–11. doi: 10.1016/j.jfoodeng.2008.10.031.
   Web of Science ®Google Scholar
• Huang, M., M. Zhang, and B. Bhandari. 2019. Recent development in the application of alternative sterilization technologies to prepared dishes: A review. Critical Reviews in Food Science and Nutrition 59 (7):1188–96. doi: 10.1080/10408398.2017.1421140.
   PubMed Web of Science ®Google Scholar
• Huq, T., V. Khanh Dang, B. Riedl, J. Bouchard, and M. Lacroix. 2015. Synergistic effect of gamma (gamma)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat. Food Microbiology 46:507–14. doi: 10.1016/j.fm.2014.09.013.
   PubMed Web of Science ®Google Scholar
• Hygreeva, D., and M. C. Pandey. 2016. Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review. Trends in Food Science & Technology 54:175–85. doi: 10.1016/j.tifs.2016.06.002.
   Web of Science ®Google Scholar
• Icier, F., and T. Baysal. 2004. Dielectrical properties of food materials - 1: Factors affecting and industrial uses. Critical Reviews in Food Science and Nutrition 44 (6):465–71. doi: 10.1080/10408690490886692.
   PubMed Web of Science ®Google Scholar
• Jia, G., X. He, S. Nirasawa, E. Tatsumi, H. Liu, and H. Liu. 2017. Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin. Journal of Food Engineering 204:18–26. doi: 10.1016/j.jfoodeng.2017.01.020.
   Web of Science ®Google Scholar
• Jiang, J., and Y. L. Xiong. 2015. Technologies and mechanisms for safety control of ready-to-eat muscle foods: An updated review. Critical Reviews in Food Science and Nutrition 55 (13):1886–901. doi: 10.1080/10408398.2012.732624.
   PubMed Web of Science ®Google Scholar
• Jiang, J., M. Zhang, B. Bhandari, and P. Cao. 2020. Current processing and packing technology for space foods: A review. Critical Reviews in Food Science and Nutrition 60 (21):3573–88. doi: 10.1080/10408398.2019.1700348.
   PubMed Web of Science ®Google Scholar
• Jiang, J., M. Zhang, D. Luan, C. Xu, C. Hua, Q. Zhu, and N. Tao. 2022. Quality assessment of ready-to-eat Pacific saury (Cololabis saira) using microwave-assisted thermal sterilisation combined with olive oil vacuum impregnation. International Journal of Food Science & Technology 57 (6):3400–9. doi: 10.1111/ijfs.15663.
   Web of Science ®Google Scholar
• Jiao, Q., B. Lin, Y. Mao, H. Jiang, X. Guan, R. Li, and S. Wang. 2022. Effects of combined radio frequency heating with oven baking on product quality of sweet potato. Food Control 139:109097. doi: 10.1016/j.foodcont.2022.109097.
   Web of Science ®Google Scholar
• Karaca, H., and Y. S. Velioglu. 2014. Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley. Postharvest Biology and Technology 88:46–53. doi: 10.1016/j.postharvbio.2013.09.003.
   Web of Science ®Google Scholar
• Kaur, M., and M. Kumar. 2020. An innovation in magnetic field assisted freezing of perishable fruits and vegetables: A review. Food Reviews International 36 (8):761–80. doi: 10.1080/87559129.2019.1683746.
   Web of Science ®Google Scholar
• Ko, W.-C., S.-Y. Yang, C.-K. Chang, and C.-W. Hsieh. 2016. Effects of adjustable parallel high voltage electrostatic field on the freshness of tilapia (Orechromis niloticus) during refrigeration. LWT - Food Science and Technology 66:151–7. doi: 10.1016/j.lwt.2015.10.019.
   Web of Science ®Google Scholar
• Kontominas, M. G., A. V. Badeka, I. S. Kosma, and C. I. Nathanailides. 2021. Innovative seafood preservation technologies: Recent developments. Animals 11 (1):92. doi: 10.3390/ani11010092.
   Web of Science ®Google Scholar
• Kramer, B., J. Wunderlich, and P. Muranyi. 2017. Recent findings in pulsed light disinfection. Journal of Applied Microbiology 122 (4):830–56. doi: 10.1111/jam.13389.
   PubMed Web of Science ®Google Scholar
• Lan, R., Y. Qu, H. S. Ramaswamy, and S. Wang. 2020. Radio frequency reheating behavior in a heterogeneous food: A case study of pizza. Innovative Food Science & Emerging Technologies 65:102478. doi: 10.1016/j.ifset.2020.102478.
   Web of Science ®Google Scholar
• Leng, J., S. Mukhopadhyay, K. Sokorai, D. O. Ukuku, X. Fan, M. Olanya, and V. Juneja. 2020. Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash. Food Control 110:107005. doi: 10.1016/j.foodcont.2019.107005.
   Web of Science ®Google Scholar
• Li, W., H. Ma, R. He, X. Ren, and C. Zhou. 2021. Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi. Ultrasonics Sonochemistry 76:105613. doi: 10.1016/j.ultsonch.2021.105613.
   PubMed Web of Science ®Google Scholar
• Lin, L., X. Wang, and H. Cui. 2019. Synergistic efficacy of pulsed magnetic fields and Litseacubeba essential oil treatment against Escherichia coli O157:H7 in vegetable juices. Food Control 106:106686. doi: 10.1016/j.foodcont.2019.06.012.
   Web of Science ®Google Scholar
• Linton, M., and M. F. Patterson. 2000. High pressure processing of foods for microbiological safety and quality (a short review). Acta Microbiologica et Immunologica Hungarica 47 (2–3):175–82. doi: 10.1556/AMicr.47.2000.2-3.3.
   PubMedGoogle Scholar
• Liu, J., S. Zhao, F. Wang, T. Long, B. Chen, D. Wang, and P. Gao. 2022. The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum-packaged ready-to-eat potato. Journal of Food Processing and Preservation. : e16829. doi: 10.1111/jfpp.16829.
   PubMed Web of Science ®Google Scholar
• Liu, Q., M. Zhang, B. Bhandari, J. Xu, and C. Yang. 2020. Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control 107:106771. doi: 10.1016/j.foodcont.2019.106771.
   Web of Science ®Google Scholar
• Liu, Q., M. Zhang, B. Xu, Z. Fang, and D. Zheng. 2015. Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin. Food and Bioproducts Processing 95:47–54. doi: 10.1016/j.fbp.2015.03.007.
   Web of Science ®Google Scholar
• Liu, W., M. Zhang, B. Bhandari, and D. X. Yu. 2021a. A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry. LWT 137:110455. doi: 10.1016/j.lwt.2020.110455.
   Web of Science ®Google Scholar
• Liu, W., M. Zhang, A. S. Mujumdar, and J. Chen. 2021b. Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2021.2021136.
   Web of Science ®Google Scholar
• Lozada-Castro, J. J., M. Gil-Diaz, M. J. Santos-Delgado, S. Rubio-Barroso, and L. M. Polo-Diez. 2011. Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods. Innovative Food Science & Emerging Technologies 12 (4):519–25. doi: 10.1016/j.ifset.2011.07.005.
   Web of Science ®Google Scholar
• Lozowicka, B., M. Jankowska, I. Hrynko, and P. Kaczynski. 2016. Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning and boiling. Environmental Monitoring and Assessment 188 (1): 51. doi: 10.1007/s10661-015-4850-6.
   Web of Science ®Google Scholar
• Luo, H., Z. Sheng, C. Guo, R. Jia, and W. Yang. 2021. Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing. LWT 147:111658. doi: 10.1016/j.lwt.2021.111658.
   Web of Science ®Google Scholar
• Ma, H., L. Huang, and C. Zhu. 2011. The effect of pulsed magnetic field on horseradish peroxidase. Journal of Food Process Engineering 34 (5):1609–22. doi: 10.1111/j.1745-4530.2009.00544.x.
   Web of Science ®Google Scholar
• Ma, L., M. Zhang, J. Xu, and B. Bai. 2021. Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles. LWT 135:110203. doi: 10.1016/j.lwt.2020.110203.
   Web of Science ®Google Scholar
• Mahendran, R., K. R. Ramanan, F. J. Barba, J. M. Lorenzo, O. López-Fernández, P. E. Munekata, S. Roohinejad, A. S. Sant’Ana, and B. K. Tiwari. 2019. Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life. Trends in Food Science & Technology 88:67–79. doi: 10.1016/j.tifs.2019.03.010.
   Web of Science ®Google Scholar
• Mandal, R., X. Mohammadi, A. Wiktor, A. Singh, and A. P. Singh. 2020. Applications of pulsed light decontamination technology in food processing: An overview. Applied Sciences 10 (10):3606. doi: 10.3390/app10103606.
   Google Scholar
• Maric, M., A. N. Grassino, Z. Zhu, F. J. Barba, M. Brncic, and S. R. Brncic. 2018. An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends in Food Science & Technology 76:28–37. doi: 10.1016/j.tifs.2018.03.022.
   Web of Science ®Google Scholar
• Markov, M. S. 1988. Electromagnetic fields—A new ecological factor. In M. Markov & M. Blank (Eds.), Electromagnetic fields and biomembranes, 135–40. Boston, MA: Springer US.
   Google Scholar
• Marra, F., L. Zhang, and J. G. Lyng. 2009. Radio frequency treatment of foods: Review of recent advances. Journal of Food Engineering 91 (4):497–508. doi: 10.1016/j.jfoodeng.2008.10.015.
   Web of Science ®Google Scholar
• Meda, V., V. Orsat, and V. Raghavan. 2017. 2 - Microwave heating and the dielectric properties of foods. In M. Regier, K. Knoerzer, & H. Schubert (Eds.), The microwave processing of foods, 2nd ed., 23–43. doi: 10.1016/B978-0-08-100528-6.00002-4.
   Google Scholar
• Monteiro, R. L., J. O. de Moraes, A. I. Gomide, B. A. Mattar Carciofi, and J. B. Laurindo. 2022. Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum. LWT 157:113047. doi: 10.1016/j.lwt.2021.113047.
   Web of Science ®Google Scholar
• Montero, M. L., S. Sablani, J. Tang, and C. F. Ross. 2020. Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage. Journal of Food Science 85 (9):2711–9. doi: 10.1111/1750-3841.15384.
   PubMed Web of Science ®Google Scholar
• Moreira, S. A., P. A. R. Fernandes, R. Duarte, D. I. Santos, L. G. Fidalgo, M. D. Santos, R. P. Queirós, I. Delgadillo, and J. A. Saraiva. 2015. A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25 degrees C and 30 degrees C with refrigeration. Food Science & Nutrition 3 (6):467–74. doi: 10.1002/fsn3.212.
   PubMed Web of Science ®Google Scholar
• Mousakhani-Ganjeh, A., N. Hamdami, and N. Soltanizadeh. 2016. Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field. Journal of Food Engineering 169:149–54. doi: 10.1016/j.jfoodeng.2015.08.036.
   Web of Science ®Google Scholar
• Mulmule, M. D., S. M. Shimmy, V. Bambole, S. N. Jamdar, K. P. Rawat, and K. S. S. Sarma. 2017. Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli). Radiation Physics and Chemistry 131:95–9. doi: 10.1016/j.radphyschem.2016.10.014.
   Web of Science ®Google Scholar
• Olsen, N. V., S. J. Sijtsema, and G. Hall. 2010. Predicting consumers’ intention to consume ready-to-eat meals. The role of moral attitude. Appetite 55 (3):534–9. doi: 10.1016/j.appet.2010.08.016.
   PubMed Web of Science ®Google Scholar
• Orel, R., G. Tabilo-Munizaga, Y. Cepero-Betancourt, J. Esteban Reyes-Parra, A. Badillo-Ortiz, and M. Perez-Won. 2020. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts. LWT 127:109352. doi: 10.1016/j.lwt.2020.109352.
   Web of Science ®Google Scholar
• Park, J.-G., B.-S. Song, J.-H. Kim, I.-J. Han, Y. Yoon, H.-W. Chung, E.-J. Kim, M. Gao, and J.-W. Lee. 2012. Effect of high-dose irradiation and autoclave treatment on microbial safety and quality of ready-to-eat Bulgogi sauce. Radiation Physics and Chemistry 81 (8):1118–20. doi: 10.1016/j.radphyschem.2012.01.012.
   Web of Science ®Google Scholar
• Pawar, S. B., and V. M. Pratape. 2017. Fundamentals of infrared heating and its application in drying of food materials: A review. Journal of Food Process Engineering 40 (1):e12308. doi: 10.1111/jfpe.12308.
   Web of Science ®Google Scholar
• Pi, X., Y. Yang, Y. Sun, X. Wang, Y. Wan, G. Fu, X. Li, and J. Cheng. 2022. Food irradiation: A promising technology to produce hypoallergenic food with high quality. Critical Reviews in Food Science and Nutrition 62 (24):6698–713. doi: 10.1080/10408398.2021.1904822.
   PubMed Web of Science ®Google Scholar
• Puente-Diaz, L., K. Ah-Hen, A. Vega-Galvez, R. Lemus-Mondaca, and K. Di Scala. 2013. Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment. Drying Technology 31 (3):329–38. doi: 10.1080/07373937.2012.736113.
   Web of Science ®Google Scholar
• Puligundla, P., S. A. Abdullah, W. Choi, S. Jun, S. E. Oh, and S. Ko. 2013. Potentials of microwave heating technology for select food processing applications - A brief overview and update. Journal of Food Processing and Technology 4 (11):1000278.
   Google Scholar
• Qi, M., H. Yan, Y. Zhang, and Y. Yuan. 2022. Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage. Food Control. 137:108918. doi: 10.1016/j.foodcont.2022.108918.
   Web of Science ®Google Scholar
• Qi, M., R. Zhao, Q. Liu, H. Yan, Y. Zhang, S. Wang, and Y. Yuan. 2021. Antibacterial activity and mechanism of high voltage electrostatic field (HVEF) against Staphylococcus aureus in medium plates and food systems. Food Control. 120:107566. doi: 10.1016/j.foodcont.2020.107566.
   Web of Science ®Google Scholar
• Qiu, L., M. Zhang, J. Tang, B. Adhikari, and P. Cao. 2019. Innovative technologies for producing and preserving intermediate moisture foods: A review. Food Research International (Ottawa, Ont.) 116:90–102. doi: 10.1016/j.foodres.2018.12.055.
   PubMed Web of Science ®Google Scholar
• Rahbari, M., N. Hamdami, H. Mirzaei, S. M. Jafari, M. Kashaninejad, and M. Khomeiri. 2018. Effects of high voltage electric field thawing on the characteristics of chicken breast protein. Journal of Food Engineering 216:98–106. doi: 10.1016/j.jfoodeng.2017.08.006.
   Web of Science ®Google Scholar
• Ribeiro, N. G., D. Xavier-Santos, P. H. Campelo, J. T. Guimarães, T. C. Pimentel, M. C. K. Duarte, M. Q. Freitas, E. A. Esmerino, M. C. Silva, and A. G. Cruz. 2022. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. Innovative Food Science & Emerging Technologies 76:102934. doi: 10.1016/j.ifset.2022.102934.
   Web of Science ®Google Scholar
• Rodrigues, I., A. Baldini, M. Pires, J. C. Barros, R. Fregonesi, C. G. de Lima, and M. A. Trindade. 2021. Gamma ray irradiation: A new strategy to increase the shelf life of salt-reduced hot dog wieners. LWT 135:110265. doi: 10.1016/j.lwt.2020.110265.
   Web of Science ®Google Scholar
• Roknul, A. S. M., M. Zhang, A. S. Mujumdar, and Y. Wang. 2014. A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Drying Technology 32 (6):657–66. doi: 10.1080/07373937.2013.850435.
   Web of Science ®Google Scholar
• Saliev, T., D. Begimbetova, A.-R. Masoud, and B. Matkarimov. 2019. Biological effects of non-ionizing electromagnetic fields: Two sides of a coin. Progress in Biophysics and Molecular Biology 141:25–36. doi: 10.1016/j.pbiomolbio.2018.07.009.
   PubMed Web of Science ®Google Scholar
• Schlisselberg, D. B., E. Kler, E. Kalily, G. Kisluk, O. Karniel, and S. Yaron. 2013. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy. International Journal of Food Microbiology 160 (3):219–26. doi: 10.1016/j.ijfoodmicro.2012.10.017.
   PubMed Web of Science ®Google Scholar
• Su, Y., J. Gao, S. Tang, L. Feng, S. M. R. Azam, and T. Zheng. 2022. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Critical Reviews in Food Science and Nutrition 62 (19):5183–202. doi: 10.1080/10408398.2021.1882933.
   PubMed Web of Science ®Google Scholar
• Su, Y., M. Zhang, B. Bhandari, and W. Zhang. 2018. Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology. Ultrasonics Sonochemistry 44:368–79. doi: 10.1016/j.ultsonch.2018.02.049.
   PubMed Web of Science ®Google Scholar
• Sun, Y. N., M. Zhang, and D. C. Fan. 2019. Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR). Ultrasonics Sonochemistry 51:77–89. doi: 10.1016/j.ultsonch.2018.10.015.
   PubMed Web of Science ®Google Scholar
• Sun, Q., M. Zhang, and A. S. Mujumdar. 2019. Recent developments of artificial intelligence in drying of fresh food: A review. Critical Reviews in Food Science and Nutrition 59 (14):2258–75. doi: 10.1080/10408398.2018.1446900.
   PubMed Web of Science ®Google Scholar
• Sun, Y., M. Zhang, B. Bhandari, and B. Bai. 2021. Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: Characterization, antimicrobial property and advantages in pork meat patties application. Food Control. 127:108151. doi: 10.1016/j.foodcont.2021.108151.
   Web of Science ®Google Scholar
• Sun, Y., M. Zhang, B. Bhandari, and P. Q. Yang. 2019. Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR. Food Research International (Ottawa, ON) 119:417–25. doi: 10.1016/j.foodres.2019.02.019.
   PubMed Web of Science ®Google Scholar
• Sun, Y., L. Zhong, L. Cao, W. Lin, and X. Ye. 2015. Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice. Journal of Food Science and Technology 52 (12):8336–42. doi: 10.1007/s13197-015-1896-y.
   PubMed Web of Science ®Google Scholar
• Suslick, K. S., N. C. Eddingsaas, D. J. Flannigan, S. D. Hopkins, and H. Xu. 2011. Extreme conditions during multibubble cavitation: Sono luminescence as a spectroscopic probe. Ultrasonics Sonochemistry 18 (4):842–6. doi: 10.1016/j.ultsonch.2010.12.012.
   PubMed Web of Science ®Google Scholar
• Statista. 2022. Convenience food. https://www.statista.com/outlook/cmo/food/convenience-food/worldwide.
   Google Scholar
• Tahergorabi, R., K. E. Matak, and J. Jaczynski. 2012. Application of electron beam to inactivate Salmonella in food: Recent developments. Food Research International 45 (2):685–94. doi: 10.1016/j.foodres.2011.02.003.
   Web of Science ®Google Scholar
• Tan, Y., Y. Jin, N. Yang, Z. Wang, Z. Xie, X. Xu, Z. Jin, X. Liao, and H. Sun. 2019. Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree. RSC Advances 9 (68):39595–603. doi: 10.1039/c9ra05280a.
   PubMed Web of Science ®Google Scholar
• Taskin, M., N. Esim, M. Genisel, S. Ortucu, I. Hasenekoglu, O. Canli, and S. Erdal. 2013. Enhancement of invertase production by Aspergillus niger OZ-3 using low-intensity static magnetic fields. Preparative Biochemistry & Biotechnology 43 (2):177–88. doi: 10.1080/10826068.2012.713431.
   PubMed Web of Science ®Google Scholar
• Teixeira, J. S., L. Repkova, M. G. Ganzle, and L. M. McMullen. 2018. Effect of pressure, reconstituted RTE meat microbiota, and antimicrobials on survival and post-pressure growth of Listeria monocytogenes on ham. Frontiers in Microbiology 9:1979. doi: 10.3389/fmicb.2018.01979.
   PubMed Web of Science ®Google Scholar
• Umair, M., S. Jabeen, Z. Ke, S. Jabbar, F. Javed, M. Abid, K.-U. Rehman Khan, Y. Ji, S. A. Korma, M. T. El-Saadony, et al. 2022. Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements. Ultrasonics Sonochemistry 86:105999. doi: 10.1016/j.ultsonch.2022.105999.
   PubMed Web of Science ®Google Scholar
• Uyar, R., T. F. Bedane, F. Erdogdu, T. K. Palazoglu, K. W. Farag, and F. Marra. 2015. Radio-frequency thawing of food products - A computational study. Journal of Food Engineering 146:163–71. doi: 10.1016/j.jfoodeng.2014.08.018.
   Web of Science ®Google Scholar
• Viji, P., B. M. Rao, J. Debbarma, and C. N. Ravishankar. 2022. Research developments in the applications of microwave energy in fish processing: A review. Trends in Food Science & Technology 123:222–32. doi: 10.1016/j.tifs.2022.03.010.
   Web of Science ®Google Scholar
• Wang, B., C. Venkitasamy, F. Zhang, L. Zhao, R. Khir, and Z. Pan. 2016. Feasibility of jujube peeling using novel infrared radiation heating technology. LWT - Food Science and Technology 69:458–67. doi: 10.1016/j.lwt.2016.01.077.
   Web of Science ®Google Scholar
• Wang, C.-Y., H.-W. Huang, C.-P. Hsu, and B. B. Yang. 2016. Recent advances in food processing using high hydrostatic pressure technology. Critical Reviews in Food Science and Nutrition 56 (4):527–40. doi: 10.1080/10408398.2012.745479.
   PubMed Web of Science ®Google Scholar
• Wang, J., K. Luechapattanaporn, Y. Wang, and J. Tang. 2012. Radio-frequency heating of heterogeneous food - Meat lasagna. Journal of Food Engineering 108 (1):183–93. doi: 10.1016/j.jfoodeng.2011.05.031.
   Web of Science ®Google Scholar
• Wang, R., M. Zhang, and A. S. Mujumdar. 2010. Effect of food ingredient on microwave freeze drying of instant vegetable soup. LWT - Food Science and Technology 43 (7):1144–50. doi: 10.1016/j.lwt.2010.03.007.
   Web of Science ®Google Scholar
• Wang, S., J. Yue, B. Chen, and J. Tang. 2008. Treatment design of radio frequency heating based on insect control and product quality. Postharvest Biology and Technology 49 (3):417–23. doi: 10.1016/j.postharvbio.2008.02.004.
   Web of Science ®Google Scholar
• Wang, Y., M. Zhang, A. S. Mujumdar, and H. Chen. 2014. Drying and quality characteristics of shredded squid in an infrared-assisted convective dryer. Drying Technology 32 (15):1828–39. doi: 10.1080/07373937.2014.952379.
   Web of Science ®Google Scholar
• Wei, H., R. Fu, X. Lin, and A. Feng. 2021. Effect of magnetic field-assisted freezing on water migration, fractal dimension, texture, and other quality changes in tilapia. Journal of Food Processing and Preservation 45 (11): e15940. doi: 10.1111/jfpp.15940.
   PubMed Web of Science ®Google Scholar
• Wu, B., H. Ma, W. Qu, B. Wang, X. Zhang, P. Wang, J. Wang, G. G. Atungulu, and Z. Pan. 2014. Catalytic infrared and hot air dehydration of carrot slices. Journal of Food Process Engineering 37 (2):111–21. doi: 10.1111/jfpe.12066.
   Web of Science ®Google Scholar
• Wu, X. F., M. Zhang, and B. Bhandari. 2019. A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris. Innovative Food Science & Emerging Technologies 54:34–42. doi: 10.1016/j.ifset.2019.03.003.
   Web of Science ®Google Scholar
• Xie, Y., B. Chen, J. Guo, W. Nie, H. Zhou, P. Li, K. Zhou, and B. Xu. 2021. Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process. Meat Science 179:108527. doi: 10.1016/j.meatsci.2021.108527.
   PubMed Web of Science ®Google Scholar
• Xu, J., M. Zhang, B. Bhandari, and P. Cao. 2018. Microorganism control and product quality improvement of Twice-cooked pork dish using ZnO nanoparticles combined radio frequency pasteurization. LWT 95:65–71. doi: 10.1016/j.lwt.2018.04.067.
   Web of Science ®Google Scholar
• Xu, J., M. Zhang, B. Bhandari, and R. Kachele. 2017. ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots. Innovative Food Science & Emerging Technologies 44:46–53. doi: 10.1016/j.ifset.2017.07.025.
   Web of Science ®Google Scholar
• Xu, J., M. Zhang, P. Cao, and B. Adhikari. 2020. Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat. LWT 134:110168. doi: 10.1016/j.lwt.2020.110168.
   Web of Science ®Google Scholar
• Xu, J., M. Zhang, P. Cao, B. Adhikari, and C. Yang. 2019. Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticles combined with radio frequency pasteurization. Food Bioscience 32:100487. doi: 10.1016/j.fbio.2019.100487.
   Web of Science ®Google Scholar
• Xu, J., S. Zhu, M. Zhang, P. Cao, and B. Adhikari. 2021. Combined radio frequency and hot water pasteurization of Nostoc sphaeroides: Effect on temperature uniformity, nutrients content, and phycocyanin stability. LWT 141:110880. doi: 10.1016/j.lwt.2021.110880.
   Web of Science ®Google Scholar
• Yadav, B., A. C. Spinelli, N. N. Misra, Y. Y. Tsui, L. M. McMullen, and M. S. Roopesh. 2020. Effect of in-package atmospheric cold plasma discharge on microbial safety and quality of ready-to-eat ham in modified atmospheric packaging during storage. Journal of Food Science 85 (4):1203–12. doi: 10.1111/1750-3841.15072.
   PubMed Web of Science ®Google Scholar
• Yoon, C. S., H. S. Lee, T. Pfeiffer, R. A. Cho, S. K. Moon, and K. T. Lee. 2016. Comparison of temperature measurements methods to investigate the causes of deformation of packaging materials during microwave heating. Korean Journal of Food Preservation 23 (3):422–31. doi: 10.11002/kjfp.2016.23.3.422.
   Google Scholar
• Yu, D., L. Wu, J. M. Regenstein, Q. Jiang, F. Yang, Y. Xu, and W. Xia. 2020. Recent advances in quality retention of non-frozen fish and fishery products: A review. Critical Reviews in Food Science and Nutrition 60 (10):1747–59. doi: 10.1080/10408398.2019.1596067.
   PubMed Web of Science ®Google Scholar
• Yu, Q., H. Pan, C. Qian, H. Shao, J. Han, Y. Li, and Y. Lou. 2022. Determination of the optimal electron beam irradiation dose for treating shrimp (Solenocera melantho) by means of physical and chemical properties and bacterial communities. LWT 153:112539. doi: 10.1016/j.lwt.2021.112539.
   Web of Science ®Google Scholar
• Zhang, M., J. Tang, A. S. Mujumdar, and S. Wang. 2006. Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology 17 (10):524–34. doi: 10.1016/j.tifs.2006.04.011.
   Web of Science ®Google Scholar
• Zhang, W., L. Huang, W. Chen, J. Wang, and S. Wang. 2021. Influence of ultrasound-assisted ionic liquid pretreatments on the functional properties of soy protein hydrolysates. Ultrasonics Sonochemistry 73:105546. doi: 10.1016/j.ultsonch.2021.105546.
   PubMed Web of Science ®Google Scholar
• Zhang, X. T., M. Zhang, and B. Adhikari. 2020. Recent developments in frying technologies applied to fresh foods. Trends in Food Science & Technology 98:68–81. doi: 10.1016/j.tifs.2020.02.007.
   Web of Science ®Google Scholar
• Zhang, Y., Y. Ren, Y. Bi, Q. Wang, K.-W. Cheng, and F. Chen. 2019. Review: Seafood allergy and potential application of high hydrostatic pressure to reduce seafood allergenicity. International Journal of Food Engineering 15 (8):20180392. doi: 10.1515/ijfe-2018-0392.
   Web of Science ®Google Scholar
• Zhao, L., M. Zhang, B. Bhandari, and B. Bai. 2020. Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment. International Journal of Food Microbiology 334:108835. doi: 10.1016/j.ijfoodmicro.2020.108835.
   PubMed Web of Science ®Google Scholar
• Zhao, L., M. Zhang, and H. Wang. 2022. Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots. Food Control. 136:108843. doi: 10.1016/j.foodcont.2022.108843.
   Web of Science ®Google Scholar
• Zhou, C., X. Yu, Y. Zhang, R. He, and H. Ma. 2012. Ultrasonic degradation, purification and analysis of structure and antioxidant activity of polysaccharide from Porphyra yezoensis Udea. Carbohydrate Polymers 87 (3):2046–51. doi: 10.1016/j.carbpol.2011.10.026.
   Web of Science ®Google Scholar