Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus

Kim, Si-Yoen; Gu, Hye Lim; Ju, Hyein; Jeon, Jihee; Jeong, Se-Ho; Lee, Dong-Un

doi:10.1016/j.ifset.2023.103553

Innovative Food Science & Emerging Technologies

2024

DOI: 10.1016/j.ifset.2023.103553

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Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus

Si-Yoen Kim,

Hye Lim Gu,

Hyein Ju

et al.

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2024

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Cited by 2 publications

References 43 publications

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Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies

Khan,

Roobab,

Wang

et al. 2024

Trends in Food Science & Technology

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Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies

Khan,

Roobab,

Wang

et al. 2024

Trends in Food Science & Technology

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Addressing the opportunities of non‐thermal food processing technologies in the ASEAN region context

Leong,

Duque,

Conde

et al. 2024

Int J of Food Sci Tech

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SummaryThis study aims to explore the opportunities offered by non‐thermal food processing technologies, including high‐pressure processing, pulsed electric fields, ultraviolet light, ultrasound, and microwave that could be viable for the agriculture commodities produced in the ASEAN region. The applications of these technologies across various food product categories (from dairy to fruits and vegetables, meat and seafood, beverages, condiments, fermented foods, edible oil, and ready‐to‐eat meals) focusing on microbial inactivation and mass transfer process enhancement, are systematically discussed to highlight their potential to foster the production of safe, nutritious, and fresh‐like quality food products from the region. The adoption of non‐thermal technologies can face several challenges that hinder the integration of these technologies in ASEAN, including high start‐up costs, limited access to stable electricity and clean water, and inconsistencies in food regulations across countries. Information gaps related to the adoption of non‐thermal technologies within the diverse food‐related scenarios in ASEAN were identified and recommendations were given to improve the state of knowledge in the region. Overall, this work offers critical insights for policymakers, industry stakeholders, and researchers to consider inclusion of non‐thermal technologies in food production as strategic approaches and tailored solutions to enhance the competitiveness of regional food products globally.

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Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus

Cited by 2 publications

References 43 publications

Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies

Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies

Addressing the opportunities of non‐thermal food processing technologies in the ASEAN region context

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