Citation
Mohd Adzahan, Noranizan and Hamid, Nazimah and Kantono, Kevin
(2025)
How nonthermal processing treatment of foods can affect consumer acceptance and enhance the sustainability of food systems.
In:
Non-thermal Processing of Major Food Macromolecules.
Elsevier, U.S.A, pp. 423-434.
ISBN 9780443289743
Abstract
As the global population continues to grow, the importance of sustainability within the food industry is becoming more pronounced.
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Official URL or Download Paper: https://www.scopus.com/pages/publications/10501142...
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Additional Metadata
| Item Type: | Book Section |
|---|---|
| Subject: | Food Science |
| Subject: | Agricultural Sciences |
| Subject: | Environmental Science |
| Divisions: | Faculty of Food Science and Technology |
| Publisher: | Elsevier |
| Keywords: | Nonthermal processing; Food processing; Consumer acceptance; Sustainability; Food systems; Food industry; Food safety; Food quality; Environmental impact; Food preservation |
| Sustainable Development Goals (SDGs): | SDG 3: Good Health and Well-being, SDG 12: Responsible Consumption and Production |
| Depositing User: | Ms. Nur Aina Ahmad Mustafa |
| Date Deposited: | 04 Aug 2026 06:46 |
| Last Modified: | 04 Aug 2026 06:46 |
| URI: | http://psasir.upm.edu.my/id/eprint/127626 |
| Statistic Details: | View Download Statistic |
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