Advances in non-thermal food processing: a comprehensive approach to nutrient retention, food quality, and safety
In recent years, changes in consumer expectations and the requirements for sustainable food production have increased interest in non-thermal processing technologies.
Authors
- Fatih Özoğul (ORCID: https://orcid.org/0000-0002-0655-0105)
- Duygu Ağagündüz (ORCID: https://orcid.org/0000-0003-0010-0012)
- Gamze Ayakdaş (ORCID: https://orcid.org/0000-0002-5963-8039)
- Beyza Katırcıoğlu (ORCID: https://orcid.org/0009-0000-2013-9518)
Institutions
- University of Turku (FI)
- Cukurova University (TR)
- Gazi University (TR)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00136f
- Citations
- 18
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 21.48