Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment

Figure 2

Effect of various treatments of different food products on the concentration of different bioactive compounds, with respect to a generic compound in an untreated product. (a) High-pressure processing; (b) high-pressure homogenization; (c) pulsed electric fields. Size of each bubble is related to the concentration of the bioactive compounds after the nonthermal treatment, with respect to the initial concentration.

(a)

(b)

(c)