Effect of Non-thermal Food Technologies on Reducing Food Loss and Waste

Basit Öğe Kaydı
dc.contributor.authorTural, Serpil
dc.contributor.authorSahin, Oya Irmak
dc.contributor.authorDundar, Ayşe Neslihan
dc.contributor.authorSarıcaoğlu, Furkan Turker
dc.date.accessioned2026-02-08T15:11:03Z
dc.date.available2026-02-08T15:11:03Z
dc.date.issued2025
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractFood loss and waste have gained attention as critical concerns because of their effects on economic, social, and environmental factors. Applying an appropriate production process is essential for extending shelf life and reducing food loss. Traditional food technologies can guarantee the microbiological safety or stability of their products but can destroy some of the food ingredients which are related to the quality of the food. Today’s consumer demand for safe and nutritional food has directed the attention of food professionals toward the development of green, safe, and environmentally friendly, non-thermal technologies. The use of non-thermal processing technologies, such as Pulsed Electric Fields (PEF), ultrasound, cold plasma, irradiation, high-pressure processing (HPP), Pulsed UV Light, and Oscillating Magnetic Fields, has been extensively studied in the food sector in the last few decades. Using these technologies, the product yield can be increased, and it is possible to evaluate the products that can be spoiled by heat treatment. Food loss can be reduced by prolonging the storage period of products. This chapter provides an overview of the principles, advantages, and disadvantages of non-thermal food technologies, and focuses on their potential to reduce food loss and waste. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
dc.identifier.doi10.1007/978-3-031-91693-9_11
dc.identifier.endpage291
dc.identifier.isbn9783031916939
dc.identifier.isbn9783031916922
dc.identifier.scopus2-s2.0-105023606036
dc.identifier.scopusqualityN/A
dc.identifier.startpage267
dc.identifier.urihttps://doi.org/10.1007/978-3-031-91693-9_11
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5210
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzScopus_KA_20260207
dc.subjectFood loss
dc.subjectFood waste
dc.subjectHPP
dc.subjectNon-thermal technologies
dc.subjectPEF
dc.titleEffect of Non-thermal Food Technologies on Reducing Food Loss and Waste
dc.typeBook Chapter

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