{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T21:38:14Z","timestamp":1786657094653,"version":"3.56.0"},"reference-count":194,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2017,6,1]],"date-time":"2017-06-01T00:00:00Z","timestamp":1496275200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2017,6,1]],"date-time":"2017-06-01T00:00:00Z","timestamp":1496275200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Innovative Food Science & Emerging Technologies"],"published-print":{"date-parts":[[2017,6]]},"DOI":"10.1016\/j.ifset.2017.04.016","type":"journal-article","created":{"date-parts":[[2017,5,2]],"date-time":"2017-05-02T23:01:57Z","timestamp":1493766117000},"page":"357-377","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":764,"special_numbering":"C","title":["Review of Green Food Processing techniques. Preservation, transformation, and extraction"],"prefix":"10.1016","volume":"41","author":[{"given":"Farid","family":"Chemat","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Natacha","family":"Rombaut","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alice","family":"Meullemiestre","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohammad","family":"Turk","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sandrine","family":"Perino","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anne-Sylvie","family":"Fabiano-Tixier","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maryline","family":"Abert-Vian","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ifset.2017.04.016_bb0005","doi-asserted-by":"crossref","first-page":"1367","DOI":"10.1007\/s11947-012-0817-6","article-title":"Effects of pulsed electric field on yield extraction and quality of olive oil","volume":"6","author":"Abenoza","year":"2013","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0010","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.chroma.2008.02.086","article-title":"Microwave hydrodiffusion and gravity: A new technique for extraction of essential oils","volume":"1190","author":"Abert Vian","year":"2008","journal-title":"Journal of Chromatography. A"},{"key":"10.1016\/j.ifset.2017.04.016_bb0015","doi-asserted-by":"crossref","first-page":"3268","DOI":"10.1016\/j.foodchem.2013.05.134","article-title":"An innovative grape juice enriched in polyphenols by microwave-assisted extraction","volume":"141","author":"Al Bittar","year":"2013","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.ifset.2017.04.016_bb0020","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1016\/S0963-9969(99)00063-0","article-title":"Structural properties of protein-stabilized starch-based supercritical fluid extrudates","volume":"32","author":"Alavi","year":"1999","journal-title":"Food Research International"},{"key":"10.1016\/j.ifset.2017.04.016_bb0025","doi-asserted-by":"crossref","unstructured":"Allaf, T. & Allaf, K. (Eds.), 2014. Instant controlled pressure drop (D.I.C.) in food processing, Food engineering series. Springer New York, New York, NY.","DOI":"10.1007\/978-1-4614-8669-5"},{"key":"10.1016\/j.ifset.2017.04.016_bb0030","series-title":"Feasibility study of a process of drying\/swelling by instantaneous decompression toward vacuum of in pieces vegetables in view of rapid re-hydration gradient activity plotting","author":"Allaf","year":"1989"},{"key":"10.1016\/j.ifset.2017.04.016_bb0035","unstructured":"Allaf, K., Debs-Louka, E., Louka, N., Cochet, N. & Abraham, G. (1994). Proc\u00e9d\u00e9 de r\u00e9duction ou d'\u00e9limination d'organismes ou micro-organismes, de pasteurisation et\/ou de st\u00e9rilisation et installation pour la mise en oeuvre d'un tel pro\u00e9c\u00e9d\u00e9. FR94\/14832."},{"key":"10.1016\/j.ifset.2017.04.016_bb0040","unstructured":"Allaf, K., Debs-Louka, E., Louka, N., & Abraham, G. (1998). Proc\u00e9d\u00e9 de r\u00e9duction ou d'\u00e9limination d'organismes, de microorganismes, de pasteurisation et de st\u00e9rilisation des produits solides en morceaux ou pulv\u00e9rulents et installation pour la mise en oeuvre d'un tel proc\u00e9d\u00e9. FR98\/02032."},{"key":"10.1016\/j.ifset.2017.04.016_bb0050","unstructured":"Allaf, K., Rezzoug, S.-A., Cioffi, F., Louka, N. & Sanya, E. (1999). Proc\u00e9d\u00e9 de traitement en vue de s\u00e9cher, conserver, pr\u00e9server, restaurer ou consolider le bois naturel, d\u00e9t\u00e9rior\u00e9 ou gorg\u00e9 d'eau, et d'installation pour la mise en oeuvre d'un tel proc\u00e9d\u00e9. WO1998FR02463."},{"key":"10.1016\/j.ifset.2017.04.016_bb0055","series-title":"Enhancing extraction processes in the food industry","first-page":"255","author":"Allaf","year":"2011"},{"key":"10.1016\/j.ifset.2017.04.016_bb0060","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.lwt.2012.11.007","article-title":"Deodorization by instant controlled pressure drop autovaporization of rosemary leaves prior to solvent extraction of antioxidants","volume":"51","author":"Allaf","year":"2013","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0065","doi-asserted-by":"crossref","first-page":"A301","DOI":"10.1051\/ocl\/2014002","article-title":"Impact of instant controlled pressure drop pre-treatment on solvent extraction of edible oil from rapeseed seeds","volume":"21","author":"Allaf","year":"2014","journal-title":"OCL"},{"key":"10.1016\/j.ifset.2017.04.016_bb0070","doi-asserted-by":"crossref","first-page":"92","DOI":"10.5539\/jfr.v2n2p92","article-title":"Comparative study of the effects of drying methods on antioxidant activity of dried strawberry (Fragaria Var. Camarosa)","volume":"2","author":"Alonzo-Mac\u00edas","year":"2013","journal-title":"Journal of Food Research"},{"key":"10.1016\/j.ifset.2017.04.016_bb0075","series-title":"Food preservation by pulsed electric fields: From research to application","article-title":"Hurdle technology and the preservation of food by pulsed electric fields","author":"\u00c1lvarez","year":"2007"},{"key":"10.1016\/j.ifset.2017.04.016_bb0080","doi-asserted-by":"crossref","first-page":"314","DOI":"10.1016\/j.idairyj.2008.11.007","article-title":"Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand","volume":"19","author":"Arnold","year":"2009","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.ifset.2017.04.016_bb0085","article-title":"Mise en forme de principes actifs pharmaceutiques en phase supercritique","author":"Badens","year":"2012","journal-title":"Techniques de l'ing\u00e9nieur Mise en forme des m\u00e9dicaments, base documentaire: TIB611DUO"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0090","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.ijfoodmicro.2009.09.015","article-title":"Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide","volume":"136","author":"Bae","year":"2009","journal-title":"International Journal of Food Microbiology"},{"issue":"Part 1","key":"10.1016\/j.ifset.2017.04.016_bb0095","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.foodres.2014.11.043","article-title":"Potential of high isostatic pressure and pulsed electric fields to improve mass transport in pea tissue","volume":"76","author":"Baier","year":"2015","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0100","doi-asserted-by":"crossref","first-page":"743","DOI":"10.1111\/j.1365-2621.1991.tb05372.x","article-title":"Inactivation of pectinesterase in orange juice by supercritical carbon dioxide","volume":"56","author":"Balaban","year":"1991","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0105","doi-asserted-by":"crossref","first-page":"1332","DOI":"10.1016\/j.talanta.2008.01.046","article-title":"Ultrasound-assisted extraction of capsaicinoids from peppers","volume":"75","author":"Barbero","year":"2008","journal-title":"Talanta"},{"key":"10.1016\/j.ifset.2017.04.016_bb0110","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.meatsci.2015.09.001","article-title":"Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides","volume":"111","author":"Bekhit","year":"2016","journal-title":"Meat Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0115","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.jfoodeng.2015.04.029","article-title":"Measurements of texture, sorption isotherms and drying\/rehydration kinetics of dehydrofrozen-textured apple","volume":"165","author":"Ben Haj Said","year":"2015","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0120","article-title":"Le CO2 supercritique appliqu\u00e9 \u00e0 l'extraction v\u00e9g\u00e9tale","author":"Benaissi","year":"2013","journal-title":"Techniques de l'ing\u00e9nieur D\u00e9veloppement de solvants alternatifs et intensification des proc\u00e9d\u00e9s, base documentaire: TIB492DUO"},{"key":"10.1016\/j.ifset.2017.04.016_bb0125","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.foodcont.2013.06.035","article-title":"Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing","volume":"35","author":"Benlloch-Tinoco","year":"2014","journal-title":"Food Control"},{"key":"10.1016\/j.ifset.2017.04.016_bb0130","first-page":"23","article-title":"Applications des ultrasons de puissances en industries alimentaires","volume":"116","author":"Boistier-Marquis","year":"1999","journal-title":"Industries Alimentaires et Agricoles"},{"key":"10.1016\/j.ifset.2017.04.016_bb0135","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1080\/09540105.2013.864607","article-title":"Effect of instant controlled pressure drop (DIC) treatment on milk protein's immunoreactivity","volume":"26","author":"Boughellout","year":"2015","journal-title":"Food and Agricultural Immunology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0140","doi-asserted-by":"crossref","first-page":"411","DOI":"10.1111\/j.1745-4549.2003.tb00527.x","article-title":"Effect of microwave power level and time on ascorbic acid content, peroxidase activity and colour of selected vegetables","volume":"27","author":"Brewer","year":"2003","journal-title":"Journal of Food Processing & Preservation"},{"key":"10.1016\/j.ifset.2017.04.016_bb0145","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1016\/j.ifset.2014.07.010","article-title":"Combined densification and pulsed electric field treatment for selective polyphenols recovery from fermented grape pomace","volume":"29","author":"Brianceau","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.ifset.2017.04.016_bb0150","series-title":"High-intensity ultrasonics: Industrial applications","author":"Brown","year":"1965"},{"key":"10.1016\/j.ifset.2017.04.016_bb0155","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.jfoodeng.2004.09.022","article-title":"Cutting forces in foods: Experimental measurements","volume":"70","author":"Brown","year":"2005","journal-title":"Journal of Food Engineering"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0160","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1016\/j.ifset.2007.07.003","article-title":"Drying of foods using supercritical carbon dioxide \u2014 Investigations with carrot","volume":"9","author":"Brown","year":"2008","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"1\u20132","key":"10.1016\/j.ifset.2017.04.016_bb0165","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.jfoodeng.2004.05.060","article-title":"Supercritical fluids: Technology and application to food processing","volume":"67","author":"Brunner","year":"2005","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0170","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/S0963-9969(01)00197-1","article-title":"Emerging technologies: Chemical aspects","volume":"35","author":"Butz","year":"2002","journal-title":"Food Research International"},{"issue":"1\u20132","key":"10.1016\/j.ifset.2017.04.016_bb0175","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/S0896-8446(03)00033-0","article-title":"Supercritical antisolvent fractionation of propolis tincture","volume":"29","author":"Catchpole","year":"2004","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0180","unstructured":"Chemat F., Lucchesi M. E. & Smadja J. (2004a). Extraction sans solvant assist\u00e9e par micro-ondes de produits naturels. EP Pat. 1 439 218 A1."},{"key":"10.1016\/j.ifset.2017.04.016_bb0185","unstructured":"Chemat F., Lucchesi M. E. & Smadja J. (2004b). Solvent free microwave extraction of volatile natural substances. US Pat. 0 187 340 A1."},{"key":"10.1016\/j.ifset.2017.04.016_bb0190","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.aca.2005.08.071","article-title":"Microwave accelerated steam distillation of essential oil from lavender: A rapid, clean and environmentally friendly approach","volume":"555","author":"Chemat","year":"2006","journal-title":"Analysis Chimica Acta"},{"key":"10.1016\/j.ifset.2017.04.016_bb0195","unstructured":"Chemat F., Abert-Vian M. & Visinoni F. (2008) Microwave hydro-diffusion for isolation of natural products, European Patent. EP 1 955 749 A1."},{"key":"10.1016\/j.ifset.2017.04.016_bb0200","series-title":"Handb. food anal. instrum","article-title":"Ultrasound-assisted extraction in food analysis","author":"Chemat","year":"2008"},{"key":"10.1016\/j.ifset.2017.04.016_bb0205","doi-asserted-by":"crossref","first-page":"813","DOI":"10.1016\/j.ultsonch.2010.11.023","article-title":"Applications of ultrasound in food technology: Processing, preservation and extraction","volume":"18","author":"Chemat","year":"2011","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0210","doi-asserted-by":"crossref","first-page":"967","DOI":"10.1016\/j.indcrop.2011.03.002","article-title":"Microwave pretreatment: A clean and dry method for palm oil production","volume":"34","author":"Cheng","year":"2011","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.ifset.2017.04.016_bb0215","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/S0167-7799(02)00033-1","article-title":"Sonobioreactors: Using ultrasound for enhanced microbial productivity","volume":"21","author":"Chisti","year":"2003","journal-title":"Trends in Biotechnology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0220","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/0141-0229(86)90087-6","article-title":"Disruption of microbial cells for intracellular products","volume":"8","author":"Chisti","year":"1986","journal-title":"Enzyme and Microbial Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0225","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/S1385-8947(96)03172-5","article-title":"Low frequency thermo ultrasonication of Saccharomyces cerevisiae suspensions: Effect of temperature and of ultrasonic power","volume":"65","author":"Ciccolini","year":"1997","journal-title":"Chemical Engineering Journal"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0230","doi-asserted-by":"crossref","first-page":"546","DOI":"10.1016\/j.supflu.2008.08.015","article-title":"Encapsulation and co-precipitation processes with supercritical fluids: Fundamentals and applications","volume":"47","author":"Cocero","year":"2009","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0235","doi-asserted-by":"crossref","first-page":"E531","DOI":"10.1111\/j.1365-2621.2005.tb08315.x","article-title":"Aseptic processing of sweetpotato purees using a continuous flow microwave system","volume":"70","author":"Coronel","year":"2005","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0240","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1159\/000324443","article-title":"Effect of instant controlled pressure drop on IgE antibody reactivity to peanut, lentil, chickpea and soybean proteins","volume":"156","author":"Cuadrado","year":"2011","journal-title":"International Archives of Allergy and Immunology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0245","doi-asserted-by":"crossref","first-page":"1173","DOI":"10.1081\/DRT-120023174","article-title":"Dehydration of garlic slices by combines microwave-vacuum and air drying","volume":"21","author":"Cui","year":"2003","journal-title":"Drying Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0250","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1002\/bit.260180403","article-title":"Cell inactivation by ultrasound","volume":"18","author":"Dakubu","year":"1976","journal-title":"Biotechnology and Bioengineering"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0255","doi-asserted-by":"crossref","first-page":"R1","DOI":"10.1111\/j.1365-2621.2006.tb12397.x","article-title":"Review of dense phase CO2 technology: Microbial and enzyme inactivation, and effects on food quality","volume":"71","author":"Damar","year":"2006","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0260","series-title":"Actes 12\u00e8mes Rencontres Sci. Technol. Ind. Aliment. AGORAL Ed Lavoisier","first-page":"225","article-title":"D\u00e9contamination des produits secs en morceaux ou en poudre par voie thermom\u00e9canique contr\u00f4l\u00e9e","author":"Debs-Louka","year":"2010"},{"issue":"7","key":"10.1016\/j.ifset.2017.04.016_bb0265","doi-asserted-by":"crossref","first-page":"2441","DOI":"10.1021\/jf052858j","article-title":"Supercritical CO2 extraction and purification of compounds with antioxidant activity","volume":"54","author":"D\u00edaz-Reinoso","year":"2006","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0270","first-page":"127","article-title":"Effect of pulsed electric fields (PEF) on oil yield and quality during distillation of white oil-bearing rose (Rosa alba L.)","volume":"15","author":"Dobreva","year":"2010","journal-title":"Z. F\u00fcr Arznei - Gew\u00fcrzpflanzen"},{"key":"10.1016\/j.ifset.2017.04.016_bb0275","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/S0260-8774(98)00133-2","article-title":"Microwave\/vacuum drying of model fruit gels","volume":"39","author":"Drouzas","year":"1999","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0280","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/j.lwt.2015.05.016","article-title":"Influence of vacuum impregnation and pulsed electric field on the freezing temperature and ice propagation rates of spinach leaves","volume":"64","author":"Dymek","year":"2015","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0285","series-title":"Handbook of microwave technology for food applications","first-page":"215","article-title":"Consumer, commercial and industrial microwave ovens and eating systems","author":"Edgar","year":"2001"},{"key":"10.1016\/j.ifset.2017.04.016_bb0290","doi-asserted-by":"crossref","first-page":"944","DOI":"10.1016\/j.foodchem.2015.08.059","article-title":"Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments","volume":"194","author":"El Darra","year":"2016","journal-title":"Food Chemistry"},{"issue":"10","key":"10.1016\/j.ifset.2017.04.016_bb0295","doi-asserted-by":"crossref","first-page":"989","DOI":"10.1007\/s11746-004-1011-7","article-title":"Use of liquid carbon dioxide to remove hexane from soybean oil","volume":"81","author":"Eller","year":"2004","journal-title":"Journal of the American Oil Chemists' Society"},{"key":"10.1016\/j.ifset.2017.04.016_bb0300","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1023\/A:1011858604571","article-title":"Microwave drying of selected greens and their sensory characteristics","volume":"56","author":"Fathima","year":"2001","journal-title":"Plant Foods for Human Nutrition"},{"key":"10.1016\/j.ifset.2017.04.016_bb0305","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.chroma.2005.12.030","article-title":"An improved microwave Clevenger apparatus for distillation of essential oils from orange peel","volume":"1112","author":"Ferhat","year":"2006","journal-title":"Journal of Chromatography A"},{"key":"10.1016\/j.ifset.2017.04.016_bb0310","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.chroma.2012.04.051","article-title":"Isolation of essential oil from different plants and herbs by supercritical fluid extraction","volume":"1250","author":"Fornari","year":"2012","journal-title":"Journal of Chromatography A"},{"issue":"4236","key":"10.1016\/j.ifset.2017.04.016_bb0315","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1038\/167033b0","article-title":"Bursting bacteria by release of gas pressure","volume":"167","author":"Fraser","year":"1951","journal-title":"Nature"},{"key":"10.1016\/j.ifset.2017.04.016_bb0320","doi-asserted-by":"crossref","first-page":"1244","DOI":"10.1080\/07373930802307175","article-title":"Drying characteristics of pulsed electric field-treated carrot","volume":"26","author":"Gachovska","year":"2008","journal-title":"Drying Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0325","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.jfoodeng.2013.07.027","article-title":"Bacterial inactivation on solid food matrices through supercritical CO2: A correlative study","volume":"120","author":"Galvanin","year":"2014","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0330","doi-asserted-by":"crossref","first-page":"299","DOI":"10.1016\/S0021-9673(01)94714-4","article-title":"Microwave extraction. A novel sample preparation method for chromatography","volume":"371","author":"Ganzler","year":"1986","journal-title":"Journal of Chromatography"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0335","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2007.02.018","article-title":"High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future","volume":"117","author":"Garcia-Gonzalez","year":"2007","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0340","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.ijfoodmicro.2008.12.005","article-title":"Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms","volume":"129","author":"Garcia-Gonzalez","year":"2009","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0345","doi-asserted-by":"crossref","first-page":"409","DOI":"10.1080\/10942910600596472","article-title":"Modelling shrinkage and density change during microwave-vacuum drying of button mushrooms","volume":"9","author":"Giri","year":"2006","journal-title":"International Journal of Food Properties"},{"key":"10.1016\/j.ifset.2017.04.016_bb0350","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/j.tifs.2005.11.013","article-title":"Optimisation of dehydration and rehydration properties of cooked chick-peas (Cicer arietinum L.) undergoing microwave-hot air combination drying","volume":"17","author":"Gowen","year":"2006","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0355","series-title":"Emerging technologies for food processing","first-page":"115","article-title":"Chapter 7 - pulsed electric field processing of liquid foods and beverages A2 - Sun, Da-Wen","author":"Griffiths","year":"2014"},{"key":"10.1016\/j.ifset.2017.04.016_bb0360","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1007\/s11483-009-9117-8","article-title":"Effect of a pulsed electric field treatment on expression behavior and juice quality of chardonnay grape","volume":"4","author":"Grimi","year":"2009","journal-title":"Food Biophysics"},{"key":"10.1016\/j.ifset.2017.04.016_bb0365","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/S1466-8564(01)00020-0","article-title":"Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude","volume":"2","author":"Guerrero","year":"2001","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.ifset.2017.04.016_bb0370","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1080\/07373939908917542","article-title":"Pulsed microwave-vacuum drying of food materials","volume":"17","author":"Gunasekaran","year":"1999","journal-title":"Drying Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0375","doi-asserted-by":"crossref","first-page":"481","DOI":"10.3166\/sda.21.481-498","article-title":"Application du nouveau proc\u00e9d\u00e9 de s\u00e9chage\/texturation par D\u00e9tente Instantan\u00e9e Contr\u00f4l\u00e9e DIC aux poissons: Impact sur les caract\u00e9ristiques physico-chimiques du produit fini","volume":"21","author":"Haddad","year":"2001","journal-title":"Sciences des Aliments"},{"issue":"5","key":"10.1016\/j.ifset.2017.04.016_bb0380","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/S0924-2244(98)00039-9","article-title":"Effects of high pressure on enzymes related to food quality","volume":"9","author":"Hendrickx","year":"1998","journal-title":"Trends in Food Science & Technology"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0385","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.foodchem.2005.05.058","article-title":"Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review","volume":"98","author":"Herrero","year":"2006","journal-title":"Food Chemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0390","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.foodres.2012.04.004","article-title":"Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria\u00d7ananassa Duch.)","volume":"48","author":"Holzwarth","year":"2012","journal-title":"Food Research International"},{"key":"10.1016\/j.ifset.2017.04.016_bb0395","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/j.foodchem.2014.01.085","article-title":"Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology","volume":"160","author":"Hu","year":"2014","journal-title":"Food Chemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0400","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.ifset.2014.07.003","article-title":"The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries","volume":"29","author":"Ignat","year":"2015","journal-title":"Innovative Food Science & Emerging Technologies"},{"issue":"10","key":"10.1016\/j.ifset.2017.04.016_bb0405","doi-asserted-by":"crossref","first-page":"1949","DOI":"10.1271\/bbb.59.1949","article-title":"Sterilization of microorganisms by the supercritical carbon dioxide micro-bubble method","volume":"59","author":"Ishikawa","year":"1995","journal-title":"Bioscience, Biotechnology, and Biochemistry"},{"issue":"6","key":"10.1016\/j.ifset.2017.04.016_bb0410","doi-asserted-by":"crossref","first-page":"1022","DOI":"10.1271\/bbb.61.1022","article-title":"Inactivation of bacillus spores by the supercritical carbon dioxide micro-bubble method","volume":"61","author":"Ishikawa","year":"1997","journal-title":"Bioscience, Biotechnology, and Biochemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0420","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1016\/j.jfoodeng.2009.02.007","article-title":"Extraction of vanillin from vanilla pods: A comparison study of conventional Soxhlet and ultrasound-assisted extraction","volume":"93","author":"Jadhav","year":"2009","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0425","doi-asserted-by":"crossref","first-page":"576","DOI":"10.1016\/j.lwt.2008.09.007","article-title":"Freezing of potato tissue pre-treated by pulsed electric fields","volume":"42","author":"Jalt\u00e9","year":"2009","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0430","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.jfoodeng.2007.10.004","article-title":"Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions","volume":"86","author":"Jambrak","year":"2008","journal-title":"Journal of Food Engineering"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0435","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/S0896-8446(01)00064-X","article-title":"Particle design using supercritical fluids: Literature and patent survey","volume":"20","author":"Jung","year":"2001","journal-title":"The Journal of Supercritical Fluids"},{"issue":"6","key":"10.1016\/j.ifset.2017.04.016_bb0440","doi-asserted-by":"crossref","first-page":"431","DOI":"10.1515\/gps-2014-0047","article-title":"One-step processes for in situ transesterification to biodiesel and lutein extraction from microalgae Phaeodactylum using instant controlled pressure drop (DIC)","volume":"3","author":"Kamal","year":"2014","journal-title":"Green Processing and Synthesis"},{"key":"10.1016\/j.ifset.2017.04.016_bb0445","doi-asserted-by":"crossref","first-page":"E121","DOI":"10.1111\/j.1750-3841.2007.00306.x","article-title":"Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave system","volume":"72","author":"Kumar","year":"2007","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0450","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1016\/j.foodres.2007.11.004","article-title":"Overcoming issues associated with the scaleup of a continuous flow microwave system for aseptic processing of vegetable pureess","volume":"41","author":"Kumar","year":"2008","journal-title":"Food Research International"},{"key":"10.1016\/j.ifset.2017.04.016_bb0455","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1016\/S0041-624X(97)00105-4","article-title":"Acoustic bubble cavitation at low frequencies","volume":"36","author":"Laborde","year":"1998","journal-title":"Ultrasonics"},{"key":"10.1016\/j.ifset.2017.04.016_bb0460","series-title":"Presented at the 9th International Symposium on Polynuclear Aromatic Hydrocarbons, Columbus, OH","author":"Lane","year":"1984"},{"key":"10.1016\/j.ifset.2017.04.016_bb0465","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.ifset.2003.12.001","article-title":"Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples","volume":"5","author":"Lebovka","year":"2004","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.ifset.2017.04.016_bb0470","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/j.jfoodeng.2009.01.037","article-title":"Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modelling","volume":"93","author":"Lee","year":"2009","journal-title":"Journal of Food Engineering"},{"issue":"13","key":"10.1016\/j.ifset.2017.04.016_bb0475","doi-asserted-by":"crossref","first-page":"2167","DOI":"10.1002\/jsfa.2244","article-title":"Supercritical carbon dioxide extraction of oil and \u03b1-tocopherol from almond seeds","volume":"85","author":"Leo","year":"2005","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.ifset.2017.04.016_bb0480","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.ifset.2014.04.004","article-title":"Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota Var. Nantes)","volume":"26","author":"Leong","year":"2014","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.ifset.2017.04.016_bb0485","doi-asserted-by":"crossref","first-page":"1757","DOI":"10.1111\/ijfs.12836","article-title":"Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot puree (Daucus carota cv. Nantes)","volume":"50","author":"Leong","year":"2015","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0490","doi-asserted-by":"crossref","first-page":"731","DOI":"10.1016\/j.ultsonch.2007.12.001","article-title":"Optimization and comparison of ultrasound\/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes","volume":"15","author":"Liangfu","year":"2008","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0495","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1111\/j.1745-4557.2005.00038.x","article-title":"Effects of blanching method on the characteristics of frozen peas","volume":"28","author":"Lin","year":"2005","journal-title":"Journal of Food Quality"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0500","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.foodchem.2009.06.002","article-title":"Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with continuous high pressure carbon dioxide","volume":"119","author":"Liu","year":"2010","journal-title":"Food Chemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0505","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.jfoodeng.2011.04.017","article-title":"Quality and filtration characteristics of sugar beet juice obtained by \u201ccold\u201d extraction assisted by pulsed electric field","volume":"106","author":"Loginova","year":"2011","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0520","series-title":"Eco-extraction du v\u00e9g\u00e9tal","first-page":"231","article-title":"Extraction par fluides supercritiques","author":"Lumia","year":"2011"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0525","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1007\/s11947-007-0002-5","article-title":"Recovery of wine-must aroma compounds by supercritical CO2","volume":"1","author":"Macedo","year":"2008","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0530","doi-asserted-by":"crossref","first-page":"451","DOI":"10.4315\/0362-028X-63.4.451","article-title":"Inactivation of Salmonella enteridis, Salmonella typhimurium and Salmonella seftenberg by ultrasonic waves under pressure","volume":"63","author":"Manas","year":"2000","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.ifset.2017.04.016_bb0535","series-title":"Emerging technologies for food processing","first-page":"155","article-title":"Chapter 9 - enzymatic inactivation by pulsed electric fields A2 - Sun, Da-Wen","author":"Mart\u00edn-Belloso","year":"2014"},{"key":"10.1016\/j.ifset.2017.04.016_bb0540","series-title":"Advances in food extrusion technology","author":"Maskan","year":"2011"},{"key":"10.1016\/j.ifset.2017.04.016_bb0545","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.bioelechem.2014.08.016","article-title":"S. cerevisiae Fermentation activity after moderate pulsed electric field pre-treatments","volume":"103","author":"Mattar","year":"2015","journal-title":"Bioelectrochemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0550","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/S0924-2244(00)89139-6","article-title":"Advances in the application of ultrasound in food analysis and processing","volume":"6","author":"McClements","year":"1995","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0555","doi-asserted-by":"crossref","first-page":"1054","DOI":"10.1016\/j.lwt.2014.05.053","article-title":"The use of pulsed electric fields for accelerating the salting of pork","volume":"59","author":"McDonnell","year":"2014","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0560","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1205\/fbp.05033","article-title":"Experimental study of microwave baking of Madeira cake batter","volume":"83","author":"Megahey","year":"2005","journal-title":"Food and Bioproducts Processing"},{"key":"10.1016\/j.ifset.2017.04.016_bb0565","doi-asserted-by":"crossref","first-page":"1851","DOI":"10.1080\/01496395.2013.771671","article-title":"Isolation of volatiles from oak wood (Quercus alba) by a thermomechanical process: Screening of some processing parameters","volume":"48","author":"Mellouk","year":"2013","journal-title":"Separation Science and Technology"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0570","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.foodcont.2012.05.068","article-title":"Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide","volume":"29","author":"Melo Silva","year":"2013","journal-title":"Food Control"},{"key":"10.1016\/j.ifset.2017.04.016_bb0575","series-title":"Bubble and particle dynamics in acoustic fields: Modern trends and applications","first-page":"1","article-title":"Bubble structures in acoustic cavitation","author":"Mettin","year":"2005"},{"key":"10.1016\/j.ifset.2017.04.016_bb0580","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1016\/j.supflu.2011.08.006","article-title":"Supercritical anti-solvent precipitation of carotenoid fraction from pink shrimp residue: Effect of operational conditions on encapsulation efficiency","volume":"66","author":"Mezzomo","year":"2012","journal-title":"The Journal of Supercritical Fluids"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0585","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/j.supflu.2005.06.009","article-title":"Supercritical anti solvent precipitation of lycopene: Effect of the operating parameters","volume":"36","author":"Miguel","year":"2006","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0590","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.seppur.2015.03.014","article-title":"Instant controlled pressure drop texturing for intensifying ethanol solvent extraction of olive (Olea europaea) leaf polyphenols","volume":"145","author":"Mkaouar","year":"2015","journal-title":"Separation and Purification Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0595","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jfoodeng.2015.12.024","article-title":"A microwave multi-flash drying process for producing crispy bananas","volume":"178","author":"Monteiro","year":"2016","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0600","doi-asserted-by":"crossref","first-page":"452","DOI":"10.1080\/07373930801929334","article-title":"Three-stage spray drying: New process involving instant controlled pressure drop","volume":"26","author":"Mounir","year":"2008","journal-title":"Drying Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0605","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1080\/07373937.2010.491585","article-title":"Study of instant controlled pressure drop DIC treatment in manufacturing snack and expanded granule powder of apple and onion","volume":"29","author":"Mounir","year":"2011","journal-title":"Drying Technology"},{"issue":"2","key":"10.1016\/j.ifset.2017.04.016_bb0610","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/j.supflu.2003.08.001","article-title":"Refining of crude lecithin using dense carbon dioxide as anti-solvent","volume":"30","author":"Mukhopadhyay","year":"2004","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0615","series-title":"Ma\u00eetrise de l'aptitude technologique des ol\u00e9agineux par modification structurelle: applications aux op\u00e9rations d'extraction et de transest\u00e9rification in-situ","author":"Nguyen Van","year":"2010"},{"key":"10.1016\/j.ifset.2017.04.016_bb0620","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.idairyj.2008.07.002","article-title":"Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk","volume":"19","author":"Noci","year":"2009","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.ifset.2017.04.016_bb0625","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1006\/fmic.1998.0231","article-title":"Resistance of Listeria monocytogenes to ultrasonic waves under pressure at sublethal (manosonication) and lethal (manothermosonication) temperatures","volume":"16","author":"Pagan","year":"1999","journal-title":"Food Microbiology"},{"issue":"12","key":"10.1016\/j.ifset.2017.04.016_bb0630","doi-asserted-by":"crossref","first-page":"5044","DOI":"10.1021\/jf990019p","article-title":"Fractional extraction of compounds from grape seeds by supercritical fluid extraction and analysis for antimicrobial and agrochemical activities","volume":"47","author":"Palma","year":"1999","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.ifset.2017.04.016_bb0635","series-title":"Emerging technologies for food processing","article-title":"Applications of ultrasound","volume":"323\u2013352","author":"Paniwnyk","year":"2005"},{"key":"10.1016\/j.ifset.2017.04.016_bb0640","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.jclepro.2011.10.016","article-title":"Life cycle assessment of food-preservation technologies","volume":"28","author":"Pardo","year":"2012","journal-title":"Journal of Cleaner Production"},{"key":"10.1016\/j.ifset.2017.04.016_bb0645","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.jfoodeng.2016.03.013","article-title":"Effects of pulsed electric fields assisted osmotic dehydration on freezing-thawing and texture of apple tissue","volume":"183","author":"Parniakov","year":"2016","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0650","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.ifset.2016.04.002","article-title":"Pulsed electric field assisted vacuum freeze-drying of apple tissue","volume":"35","author":"Parniakov","year":"2016","journal-title":"Innovative Food Science & Emerging Technologies"},{"key":"10.1016\/j.ifset.2017.04.016_bb0655","series-title":"The World Food LCA Database project: Towards more accurate food datasets","author":"Peano","year":"2012"},{"key":"10.1016\/j.ifset.2017.04.016_bb0660","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.chroma.2013.07.024","article-title":"Comparison of essential oils from lavandin obtained by different extraction processes: Ultrasound, microwave, turbohydrodistillation, steam and hydrodistillation","volume":"1305","author":"P\u00e9rino-Issartier","year":"2013","journal-title":"Journal of Chromatography A"},{"key":"10.1016\/j.ifset.2017.04.016_bb0665","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1016\/j.supflu.2011.07.007","article-title":"Sterilization and virus inactivation by supercritical fluids (a review)","volume":"66","author":"Perrut","year":"2012","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0670","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/S0041-624X(98)00035-3","article-title":"Mathematical description of combined action of ultrasound and hyperthermia on yeast cells","volume":"37","author":"Petin","year":"1999","journal-title":"Ultrasonics"},{"key":"10.1016\/j.ifset.2017.04.016_bb0675","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.jfoodeng.2007.12.016","article-title":"Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves","volume":"88","author":"Phoon","year":"2008","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0680","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1146\/annurev-food-022811-101208","article-title":"Improving mass transfer to soften tissues by pulsed electric fields: Fundamentals and applications","volume":"3","author":"Pu\u00e9rtolas","year":"2012","journal-title":"Annual Review of Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0685","doi-asserted-by":"crossref","first-page":"1020","DOI":"10.1111\/j.1365-2621.1999.tb12272.x","article-title":"Accelerated mass transfer during osmotic dehydration of high intensity electrical field pulse pretreated carrots","volume":"64","author":"Rastogi","year":"1999","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0690","series-title":"Ultrasound in food processing","article-title":"An introduction to ultrasonic food cutting AQ4","author":"Rawson","year":"1988"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0695","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0896-8446(97)00014-4","article-title":"Supercritical fluid extraction and fractionation of essential oils and related products","volume":"10","author":"Reverchon","year":"1997","journal-title":"The Journal of Supercritical Fluids"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0700","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0896-8446(98)00129-6","article-title":"Supercritical antisolvent precipitation of micro- and nano-particles","volume":"15","author":"Reverchon","year":"1999","journal-title":"The Journal of Supercritical Fluids"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0705","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.supflu.2005.08.003","article-title":"Nanomaterials and supercritical fluids","volume":"37","author":"Reverchon","year":"2006","journal-title":"The Journal of Supercritical Fluids"},{"issue":"2","key":"10.1016\/j.ifset.2017.04.016_bb0710","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.supflu.2006.03.020","article-title":"Supercritical fluid extraction and fractionation of natural matter","volume":"38","author":"Reverchon","year":"2006","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0715","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.ultsonch.2004.01.019","article-title":"Mass transfer enhancement in supercritical fluids extraction by means of power ultrasound","volume":"11","author":"Riera","year":"2004","journal-title":"Ultrasonics Sonochemistry"},{"issue":"7","key":"10.1016\/j.ifset.2017.04.016_bb0720","doi-asserted-by":"crossref","first-page":"232","DOI":"10.1016\/S0924-2244(00)89084-6","article-title":"The combined application of supercritical fluid and extrusion technology","volume":"6","author":"Rizvi","year":"1995","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0725","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1108\/eb059357","article-title":"Sound for processing food","volume":"91","author":"Roberts","year":"1991","journal-title":"Nutr. Food Sci."},{"key":"10.1016\/j.ifset.2017.04.016_bb0730","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/0376-7388(93)85145-M","article-title":"Pulsed-electric-field crossflow ultrafiltration of bovine serum albumin","volume":"80","author":"Robinson","year":"1993","journal-title":"Journal of Membrane Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0735","series-title":"High pressure fluid technology for green food processing","first-page":"155","article-title":"Particle formation of food ingredients by supercritical fluid technology","author":"Rodr\u00edguez-Meizoso","year":"2015"},{"key":"10.1016\/j.ifset.2017.04.016_bb0740","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1111\/j.1745-4530.2011.00655.x","article-title":"Toward 6 log10 pulsed electric field inactivation with conductive plastic packaging material","volume":"36","author":"Roodenburg","year":"2013","journal-title":"Journal of Food Process Engineering"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0745","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1111\/j.1541-4337.2002.tb00005.x","article-title":"Supercritical fluids and the food industry","volume":"1","author":"Rozzi","year":"2002","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"9","key":"10.1016\/j.ifset.2017.04.016_bb0750","doi-asserted-by":"crossref","first-page":"2638","DOI":"10.1021\/jf011001t","article-title":"Supercritical fluid extraction of lycopene from tomato processing byproducts","volume":"50","author":"Rozzi","year":"2002","journal-title":"Journal of Agricultural and Food Chemistry"},{"issue":"2","key":"10.1016\/j.ifset.2017.04.016_bb0755","doi-asserted-by":"crossref","first-page":"617","DOI":"10.1016\/j.foodres.2011.04.019","article-title":"Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent","volume":"50","author":"Santos","year":"2013","journal-title":"Food Research International"},{"key":"10.1016\/j.ifset.2017.04.016_bb0760","series-title":"Mise au point d'un nouveau proc\u00e9d\u00e9 de restauration et de conservation de bois gorg\u00e9s d'eau: Impr\u00e9gnation \u00e0 l'amidon coupl\u00e9e \u00e0 un traitement thermom\u00e9canique. Final European Meeting on ARKE project","author":"Sanya","year":"1998"},{"issue":"1\u20133","key":"10.1016\/j.ifset.2017.04.016_bb0765","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/S1383-5866(98)00056-2","article-title":"Supercritical CO2 extraction coupled with nanofiltration separation: Applications to natural products","volume":"14","author":"Sarrade","year":"1998","journal-title":"Separation and Purification Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0770","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1007\/s12393-010-9023-3","article-title":"Electroporation of cell membranes: The fundamental effects of pulsed electric fields in food processing","volume":"2","author":"Saulis","year":"2010","journal-title":"Food Engineering Reviews"},{"key":"10.1016\/j.ifset.2017.04.016_bb0775","series-title":"Handbook of microwave technology for food applications","first-page":"299","article-title":"Microwave processes for the food industry","author":"Schiffmann","year":"2001"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0780","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1094\/CC-82-0305","article-title":"Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent","volume":"82","author":"Schmid","year":"2005","journal-title":"Cereal Chemistry Journal"},{"key":"10.1016\/j.ifset.2017.04.016_bb0785","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.jfoodeng.2007.09.024","article-title":"Power requirements of the high frequency generator in ultrasonic cutting of foods","volume":"86","author":"Schneider","year":"2008","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0790","doi-asserted-by":"crossref","first-page":"588","DOI":"10.1016\/j.ultras.2009.03.001","article-title":"Ultrasonic excitation affects friction interactions between food materials and cutting tools","volume":"49","author":"Schneider","year":"2009","journal-title":"Ultrasonics"},{"key":"10.1016\/j.ifset.2017.04.016_bb0795","unstructured":"Scotto A.(1988) Device for demoulding industrial food products, Fr. Pat. FR 2 604 063."},{"key":"10.1016\/j.ifset.2017.04.016_bb0800","doi-asserted-by":"crossref","first-page":"1289","DOI":"10.1111\/ijfs.12089","article-title":"The interaction of pulsed electric fields and texturizing - antifreezing agents in quality retention of defrosted potato strips","volume":"48","author":"Shayanfar","year":"2013","journal-title":"International Journal of Food Science and Technology"},{"issue":"8","key":"10.1016\/j.ifset.2017.04.016_bb0805","doi-asserted-by":"crossref","first-page":"1349","DOI":"10.1111\/j.1365-2621.2000.tb10610.x","article-title":"Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide","volume":"65","author":"Shimoda","year":"2000","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0810","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.foodcont.2013.10.025","article-title":"Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy \u2013 I. Influence of process- and product parameters","volume":"39","author":"Siemer","year":"2014","journal-title":"Food Control"},{"key":"10.1016\/j.ifset.2017.04.016_bb0815","series-title":"Conventional and advanced food processing technologies, food science & technology","first-page":"645","article-title":"Application of pulsed electric fields in food","author":"Siemer","year":"2015"},{"key":"10.1016\/j.ifset.2017.04.016_bb0820","first-page":"1371","article-title":"Tenderization of semitendinosus muscle using high intensity ultrasound","author":"Smith","year":"1991","journal-title":"Ultrason. Symp."},{"key":"10.1016\/j.ifset.2017.04.016_bb0825","series-title":"LCA compendium \u2013 The complete world of life cycle assessment","doi-asserted-by":"crossref","DOI":"10.1007\/978-94-017-7221-1","author":"Sonnemann","year":"2015"},{"key":"10.1016\/j.ifset.2017.04.016_bb0830","doi-asserted-by":"crossref","first-page":"168","DOI":"10.2298\/CICEQ0603168S","article-title":"Supercritical fluid extraction of essential oils results of joint research","volume":"12","author":"Sovov\u00e1","year":"2006","journal-title":"Chemical Industry and Chemical Engineering Quarterly"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0835","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/S0896-8446(01)00106-1","article-title":"Microbial inactivation by high-pressure","volume":"22","author":"Spilimbergo","year":"2002","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0840","doi-asserted-by":"crossref","first-page":"E455","DOI":"10.1111\/j.1750-3841.2008.00950.x","article-title":"Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees","volume":"73","author":"Steed","year":"2008","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0845","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1046\/j.1365-2621.2001.00479.x","article-title":"A review on microwave baking of foods","volume":"36","author":"Sumnu","year":"2001","journal-title":"International Journal of Food Science and Technology"},{"issue":"8","key":"10.1016\/j.ifset.2017.04.016_bb0850","doi-asserted-by":"crossref","first-page":"1284","DOI":"10.1111\/j.1365-2621.2000.tb10597.x","article-title":"Impact of supercritical carbon dioxide and high pressure on lipoxygenase and peroxidase activity","volume":"65","author":"Tedjo","year":"2000","journal-title":"Journal of Food Science"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0855","doi-asserted-by":"crossref","first-page":"583","DOI":"10.1016\/j.supflu.2008.10.014","article-title":"Perspectives on supercritical fluid processing of fats and oils","volume":"47","author":"Temelli","year":"2009","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0860","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/10408398.2012.701253","article-title":"Quality-related enzymes in plant-based products: Effects of novel food processing technologies part 2: Pulsed electric field processing","volume":"55","author":"Terefe","year":"2015","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.ifset.2017.04.016_bb0865","first-page":"178","article-title":"Bubble cluster dynamics in acoustic cavitation","volume":"92","author":"Tervo","year":"2006","journal-title":"Acta Acust. Acust."},{"key":"10.1016\/j.ifset.2017.04.016_bb0870","doi-asserted-by":"crossref","first-page":"219","DOI":"10.3136\/fstr.9.219","article-title":"Recent advances in the studies of bread baking process and their impact on the bread baking technology","volume":"9","author":"Therdthai","year":"2003","journal-title":"Food Science and Technology Research"},{"key":"10.1016\/j.ifset.2017.04.016_bb0875","doi-asserted-by":"crossref","first-page":"1","DOI":"10.2212\/spr.2012.2.4","article-title":"Pulsed electric field food processing \u2013 industrial equipment design and commercial applications","volume":"8","author":"Toepfl","year":"2012","journal-title":"Stewart Postharvest Rev."},{"key":"10.1016\/j.ifset.2017.04.016_bb0880","series-title":"Pulsed electric fields technology for the food ndustry","first-page":"197","article-title":"Applications of pulsed electric fields technology for the food industry","author":"Toepfl","year":"2006"},{"key":"10.1016\/j.ifset.2017.04.016_bb0885","series-title":"Emerging technologies for food processing","first-page":"147","article-title":"Chapter 8 - effect of high-intensity electric field pulses on solid foods A2 - Sun, Da-Wen","author":"Toepfl","year":"2014"},{"key":"10.1016\/j.ifset.2017.04.016_bb0890","series-title":"Improving food quality with novel food processing technologies","first-page":"385","article-title":"Quality, safety, and shelf-Life improvement in fruit juices by pulsed electric fields","author":"Tokusoglu","year":"2014"},{"issue":"5","key":"10.1016\/j.ifset.2017.04.016_bb0895","doi-asserted-by":"crossref","first-page":"1840","DOI":"10.3168\/jds.2008-1492","article-title":"Supercritical fluid fractionation of fatty acid ethyl esters from butteroil","volume":"92","author":"Torres","year":"2009","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.ifset.2017.04.016_bb0900","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.lwt.2012.07.024","article-title":"Improving apple juice expression and quality by pulsed electric field on an industrial scale","volume":"49","author":"Turk","year":"2012","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0905","doi-asserted-by":"crossref","first-page":"509","DOI":"10.1016\/j.jfoodeng.2006.06.009","article-title":"Effects of ultrasonic treatments in orange juice processing","volume":"80","author":"Valero","year":"2007","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0910","series-title":"Food preservation by pulsed electric fields","first-page":"70","article-title":"Chamber design and process conditions for pulsed electric field treatment of food","author":"Van den Bosch","year":"2007"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0915","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.supflu.2005.12.015","article-title":"Gas assisted mechanical expression of cocoa butter from cocoa nibs and edible oils from oilseeds","volume":"37","author":"Venter","year":"2006","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0920","first-page":"123","article-title":"Degassing of milk by high-intensity ultrasound","volume":"55","author":"Villamiel","year":"2005","journal-title":"Milchwissenschaft"},{"key":"10.1016\/j.ifset.2017.04.016_bb0925","doi-asserted-by":"crossref","first-page":"218","DOI":"10.1016\/j.jfoodeng.2006.02.049","article-title":"Quality of Brussels sprouts as affected by blanching method","volume":"80","author":"Vina","year":"2007","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0930","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.jfoodeng.2011.10.015","article-title":"Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process","volume":"109","author":"Visentin","year":"2012","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0935","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.seppur.2008.03.039","article-title":"Gas assisted oilseed pressing","volume":"63","author":"Voges","year":"2008","journal-title":"Separation and Purification Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0940","series-title":"Food engineering series","article-title":"Electrotechnologies for extraction from food plants and biomaterials","author":"Vorobiev","year":"2009"},{"key":"10.1016\/j.ifset.2017.04.016_bb0945","series-title":"Green extraction of natural products: Theory and practice","first-page":"307","article-title":"Selective extraction from food plants and residues by pulsed electric field","author":"Vorobiev","year":"2015"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0950","doi-asserted-by":"crossref","first-page":"189","DOI":"10.4315\/0362-028X-54.3.189","article-title":"Bacterial effect of high pressure CO2 treatment on foods spiked with listeria or salmonella","volume":"54","author":"Wei","year":"1991","journal-title":"Journal of Food Protection"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0955","doi-asserted-by":"crossref","first-page":"556","DOI":"10.1016\/j.supflu.2008.11.009","article-title":"High pressure micronization for food applications","volume":"47","author":"Weidner","year":"2009","journal-title":"The Journal of Supercritical Fluids"},{"key":"10.1016\/j.ifset.2017.04.016_bb0960","doi-asserted-by":"crossref","first-page":"408","DOI":"10.1080\/07373937.2013.834926","article-title":"Pulsed electric field pretreatment for osmotic dehydration of apple tissue: Experimental and mathematical modeling studies","volume":"32","author":"Wiktor","year":"2014","journal-title":"Drying Technology"},{"issue":"3","key":"10.1016\/j.ifset.2017.04.016_bb0965","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1016\/j.supflu.2008.01.010","article-title":"Gas assisted mechanical expression of oilseeds: Influence of process parameters on oil yield","volume":"45","author":"Willems","year":"2008","journal-title":"The Journal of Supercritical Fluids"},{"issue":"1","key":"10.1016\/j.ifset.2017.04.016_bb0970","doi-asserted-by":"crossref","first-page":"233","DOI":"10.3390\/ijms11010233","article-title":"A review on the effects of supercritical carbon dioxide on enzyme activity","volume":"11","author":"Wimmer","year":"2010","journal-title":"International Journal of Molecular Sciences"},{"key":"10.1016\/j.ifset.2017.04.016_bb0975","doi-asserted-by":"crossref","first-page":"926","DOI":"10.1080\/07373937.2014.999371","article-title":"Accelerated drying and improved color properties of red pepper by pretreatment of pulsed electric fields","volume":"33","author":"Won","year":"2015","journal-title":"Drying Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0980","doi-asserted-by":"crossref","first-page":"857","DOI":"10.1515\/ijfe-2014-0149","article-title":"Effect of pulsed electric field on freeze-drying of potato tissue","volume":"10","author":"Wu","year":"2014","journal-title":"International Journal of Food Engineering"},{"key":"10.1016\/j.ifset.2017.04.016_bb0985","doi-asserted-by":"crossref","first-page":"2201","DOI":"10.1081\/DRT-200034275","article-title":"Studies on hot air and microwave vacuum drying of wild cabbage","volume":"22","author":"Yangyang","year":"2004","journal-title":"Drying Technology"},{"key":"10.1016\/j.ifset.2017.04.016_bb0990","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1111\/j.1745-4549.1996.tb00851.x","article-title":"Microwave vacuum drying of cranberries, part II: Quality evaluation","volume":"20","author":"Yongsawatdigul","year":"1996","journal-title":"Journal of Food Processing and Preservation"}],"container-title":["Innovative Food Science & Emerging Technologies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1466856416307032?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1466856416307032?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,26]],"date-time":"2025-10-26T02:24:05Z","timestamp":1761445445000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1466856416307032"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,6]]},"references-count":194,"alternative-id":["S1466856416307032"],"URL":"https:\/\/doi.org\/10.1016\/j.ifset.2017.04.016","relation":{},"ISSN":["1466-8564"],"issn-type":[{"value":"1466-8564","type":"print"}],"subject":[],"published":{"date-parts":[[2017,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Review of Green Food Processing techniques. Preservation, transformation, and extraction","name":"articletitle","label":"Article Title"},{"value":"Innovative Food Science & Emerging Technologies","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ifset.2017.04.016","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2017 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}