Control by Novel Processing Technologies ◾ 525
4. Zhou, G.H., Xu, X.L., and Liu, Y., Preservation technologies for fresh meat: A review, Meat Sci., 86,
119–128, 2010.
5. Anonymous, Requisite scientific parameters for establishing the equivalence of alternative methods of
pasteurization—National Advisory Committee on Microbiological Criteria for Foods, J. Food Prot., 69,
1190–1216, 2006.
6. Marra, F., Zhang, L., and Lyng, J.G., Radio frequency treatment of foods: Review of recent advances,
J. Food Eng., 91, 497–508, 2009.
7. Vadivambal, R. and Jayas, D.S., Non-uniform temperature distribution during microwave heating of
food materials: A review, Food Bioprocess Technol., 3, 161–171, 2010.
8. Knirsch, M.C., Alves dos Santos, C., Martins de Oliveira Soares Vicente, A.A., and Vessoni Penna,
T.C., Ohmic heating: A review, Trends Food Sci. Technol., 21, 436–441, 2010.
9. Krishnamurthy, K., Khurana, H.K., Soojin, J., Irudayaraj, J., and Demirci, A., Infrared heating in food
processing: An overview, Comp. Rev. Food Sci. Food Safety, 7, 2–13, 2008.
10. Castro, A.J., Barbosa-CÁNovas, G.V., and Swanson, B.G., Microbial inactivation of foods by pulsed
electric fields, J. Food Process. Preserv., 17, 47–73, 1993.
11. Toepfl, S., Mathys, A., Heinz, V., and Knorr, D., Review: Potential of high hydrostatic pressure and
pulsed electric fields for energy efficient and environmentally friendly food processing, Food Rev. Int.,
22, 405–423, 2006.
12. Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., and Lyng, J.G., Ultraviolet
irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice,
J. Food Eng., 85, 141–146, 2008.
13. Balasubramaniam, V.M. and Farkas, D., High-pressure food processing, Food Sci. Technol. Int., 14,
413–418, 2008.
14. Rendueles, E., Omer, M.K., Alvseike, O., Alonso-Calleja, C., Capita, R., and Prieto, M., Microbiological
food safety assessment of high hydrostatic pressure processing: A review, LWT—Food Sci. Technol., 44,
1251–1260, 2011.
15. Oms-Oliu, G., Martín-Belloso, O., and Soliva-Fortuny, R., Pulsed light treatments for food preservation: A review, Food Bioprocess Technol., 3, 13–23, 2010.
16. Morris, C., Brody, A.L., and Wicker, L., Non-thermal food processing/preservation technologies: A
review with packaging implications, Packaging Technol. Sci., 20, 275–286, 2007.
17. Gera, N. and Doores, S., Kinetics and mechanism of bacterial inactivation by ultrasound waves and
sonoprotective effect of milk components, J. Food Sci., 76, M111–M119, 2011.
18. Alzamora, S., Guerrero, S., Schenk, M., Raffellini, S., and López-Malo, A., Inactivation of microorganisms. In Ultrasound Technologies for Food and Bioprocessing, Feng, H., Barbosa-Canovas, G., and Weiss,
J., Eds., Springer, New York, 2011, pp. 321–343.
19. Moosekian, S.R., Jeong, S., Marks, B.P., and Ryser, E.T., X-ray irradiation as a microbial intervention
strategy for food, Annu. Rev. Food Sci. Technol., 3, 493–510, 2012.
20. Wan, J., Coventry, J., Swiergon, P., Sanguansri, P., and Versteeg, C., Advances in innovative processing
technologies for microbial inactivation and enhancement of food safety: Pulsed electric field and lowtemperature plasma, Trends Food Sci. Technol., 20, 414–424, 2009.
21. Fernández, A. and Thompson, A., The inactivation of Salmonella by cold atmospheric plasma treatment, Food Res. Int., 45, 678–684, 2012.
22. Moreau, M., Orange, N., and Feuilloley, M.G.J., Non-thermal plasma technologies: New tools for biodecontamination, Biotechnol. Adv., 26, 610–617, 2008.
23. Considine, K.M., Kelly, A.L., Fitzgerald, G.F., Hill, C., and Sleator, R.D., High-pressure processing:
Effects on microbial food safety and food quality, FEMS Microbiol. Lett., 281, 1–9, 2008.
24. Chawla, R., Patil, G., and Singh, A., High hydrostatic pressure technology in dairy processing: A
review, J. Food Sci. Technol., 48, 260–268, 2011.
25. San Martin, M.F., Barbosa-Canovas, G.V., and Swanson, B.G., Food processing by high hydrostatic
pressure, Crit. Rev. Food Sci. Nutr., 42, 627–645, 2002.
26. Ray, B., High hydrostatic pressure: Microbial destruction and food preservation. In The Encyclopedia of
Environmental Microbiology, Britton, G., Ed., John Wiley & Sons, New York, 2002.
4. Zhou, G.H., Xu, X.L., and Liu, Y., Preservation technologies for fresh meat: A review, Meat Sci., 86,
119–128, 2010.
5. Anonymous, Requisite scientific parameters for establishing the equivalence of alternative methods of
pasteurization—National Advisory Committee on Microbiological Criteria for Foods, J. Food Prot., 69,
1190–1216, 2006.
6. Marra, F., Zhang, L., and Lyng, J.G., Radio frequency treatment of foods: Review of recent advances,
J. Food Eng., 91, 497–508, 2009.
7. Vadivambal, R. and Jayas, D.S., Non-uniform temperature distribution during microwave heating of
food materials: A review, Food Bioprocess Technol., 3, 161–171, 2010.
8. Knirsch, M.C., Alves dos Santos, C., Martins de Oliveira Soares Vicente, A.A., and Vessoni Penna,
T.C., Ohmic heating: A review, Trends Food Sci. Technol., 21, 436–441, 2010.
9. Krishnamurthy, K., Khurana, H.K., Soojin, J., Irudayaraj, J., and Demirci, A., Infrared heating in food
processing: An overview, Comp. Rev. Food Sci. Food Safety, 7, 2–13, 2008.
10. Castro, A.J., Barbosa-CÁNovas, G.V., and Swanson, B.G., Microbial inactivation of foods by pulsed
electric fields, J. Food Process. Preserv., 17, 47–73, 1993.
11. Toepfl, S., Mathys, A., Heinz, V., and Knorr, D., Review: Potential of high hydrostatic pressure and
pulsed electric fields for energy efficient and environmentally friendly food processing, Food Rev. Int.,
22, 405–423, 2006.
12. Noci, F., Riener, J., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J., and Lyng, J.G., Ultraviolet
irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice,
J. Food Eng., 85, 141–146, 2008.
13. Balasubramaniam, V.M. and Farkas, D., High-pressure food processing, Food Sci. Technol. Int., 14,
413–418, 2008.
14. Rendueles, E., Omer, M.K., Alvseike, O., Alonso-Calleja, C., Capita, R., and Prieto, M., Microbiological
food safety assessment of high hydrostatic pressure processing: A review, LWT—Food Sci. Technol., 44,
1251–1260, 2011.
15. Oms-Oliu, G., Martín-Belloso, O., and Soliva-Fortuny, R., Pulsed light treatments for food preservation: A review, Food Bioprocess Technol., 3, 13–23, 2010.
16. Morris, C., Brody, A.L., and Wicker, L., Non-thermal food processing/preservation technologies: A
review with packaging implications, Packaging Technol. Sci., 20, 275–286, 2007.
17. Gera, N. and Doores, S., Kinetics and mechanism of bacterial inactivation by ultrasound waves and
sonoprotective effect of milk components, J. Food Sci., 76, M111–M119, 2011.
18. Alzamora, S., Guerrero, S., Schenk, M., Raffellini, S., and López-Malo, A., Inactivation of microorganisms. In Ultrasound Technologies for Food and Bioprocessing, Feng, H., Barbosa-Canovas, G., and Weiss,
J., Eds., Springer, New York, 2011, pp. 321–343.
19. Moosekian, S.R., Jeong, S., Marks, B.P., and Ryser, E.T., X-ray irradiation as a microbial intervention
strategy for food, Annu. Rev. Food Sci. Technol., 3, 493–510, 2012.
20. Wan, J., Coventry, J., Swiergon, P., Sanguansri, P., and Versteeg, C., Advances in innovative processing
technologies for microbial inactivation and enhancement of food safety: Pulsed electric field and lowtemperature plasma, Trends Food Sci. Technol., 20, 414–424, 2009.
21. Fernández, A. and Thompson, A., The inactivation of Salmonella by cold atmospheric plasma treatment, Food Res. Int., 45, 678–684, 2012.
22. Moreau, M., Orange, N., and Feuilloley, M.G.J., Non-thermal plasma technologies: New tools for biodecontamination, Biotechnol. Adv., 26, 610–617, 2008.
23. Considine, K.M., Kelly, A.L., Fitzgerald, G.F., Hill, C., and Sleator, R.D., High-pressure processing:
Effects on microbial food safety and food quality, FEMS Microbiol. Lett., 281, 1–9, 2008.
24. Chawla, R., Patil, G., and Singh, A., High hydrostatic pressure technology in dairy processing: A
review, J. Food Sci. Technol., 48, 260–268, 2011.
25. San Martin, M.F., Barbosa-Canovas, G.V., and Swanson, B.G., Food processing by high hydrostatic
pressure, Crit. Rev. Food Sci. Nutr., 42, 627–645, 2002.
26. Ray, B., High hydrostatic pressure: Microbial destruction and food preservation. In The Encyclopedia of
Environmental Microbiology, Britton, G., Ed., John Wiley & Sons, New York, 2002.