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1.6 BIOLOGICAL SCIENCES
A range of nonthermal techniques have demonstrated process efficacy in ensuring food product safety, extension of shelf-life and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on both macro and micronutrients are evident, leading to both desirable and undesirable changes in food products. It is important to outline the effects of non-thermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by non-thermal techniques. Degradation of key macromolecules largely depends on the processing conditions employed. Various extrinsic and intrinsiccontrol parameters of high pressure processing, pulsed electric field, ultrasound processing and cold atmospheric plasma on chemistryof processed food is outlined.
Pérez Andrés, J.M. (2020) CHEMICAL EFFECTS OF COLD ATMOSPHERIC PLASMA ON FOOD NUTRIENTS, Doctoral Thesis, Technological University Dublin. DOI:10.21427/PH8V-MK19