Document Type

Theses, Ph.D

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

1.6 BIOLOGICAL SCIENCES

Publication Details

Thesis submitted to Technological University Dublin in fulfilment of the requirements for the degree of DOCTOR OF PHILOSOPHY

Abstract

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.

DOI

https://doi.org/10.21427/PH8V-MK19

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