74. Choi, S.; Puligundla, P.; Mok, C. Impact of corona discharge plasma treatment on microbial load and physicochemical and sensory characteristics of semi-dried squid (*Todarodes pacificus*). *Food Sci. Biotechnol.* **2017**, *26*, 1137–1144. [CrossRef] [PubMed]

75. Rød, S.K.; Hansen, F.; Leipold, F.; Knøchel, S. Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of *Listeria innocua* and changes in product quality. *Food Microbiol.* **2012**, *30*, 233–238. [CrossRef] [PubMed]

76. Kim, B.; Yun, H.; Jung, S.; Jung, Y.; Jung, H.; Choe, W.; Jo, C. Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions. *Food Microbiol.* **2011**, *28*, 9–13. [CrossRef] [PubMed]

77. Yong, H.I.; Kim, H.J.; Park, S.; Kim, K.; Choe, W.; Yoo, S.J.; Jo, C. Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma. *Food Res. Int.* **2015**, *69*, 57–63. [CrossRef]

78. Van Durme, J.; Vandamme, J. Non-thermal plasma as preparative technique to evaluate olive oil adulteration. *Food Chem.* **2016**, *208*, 185–191. [CrossRef] [PubMed]

79. Vandamme, J.; Nikiforov, A.; Dujardin, K.; Leys, C.; De Cooman, L.; Van Durme, J. Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil. *Food Res. Int.* **2015**, *72*, 115–125. [CrossRef]

80. Atarés, L.; Marshall, L.J.; Akhtar, M.; Murray, B.S. Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure. *Food Chem.* **2012**, *134*, 1418–1424. [CrossRef]

81. Phoon, P.Y.; Paul, L.N.; Burgner, J.W.; San Martin-Gonzalez, M.F.; Narsimhan, G. Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (O/W) emulsions. *J. Agric. Food Chem.* **2014**, *62*, 2822–2829. [CrossRef]

82. Fernandez-Avila, C.; Trujillo, A.J. Enhanced stability of emulsions treated by ultra-High pressure homogenization for delivering conjugated linoleic acid in Caco-2 cells. *Food Hydrocoll.* **2017**, *71*, 271–281. [CrossRef]

83. Fernandez-Avila, C.; Trujillo, A.J. Ultra-high pressure homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions. *Food Chem.* **2016**, *209*, 104–113. [CrossRef] [PubMed]

84. Hebishy, E.; Zamora, A.; Buffa, M.; Blasco-Moreno, A.; Trujillo, A.J. Characterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenization. *Processes* **2017**, *5*, 6. [CrossRef]

85. Hebishy, E.; Buffa, M.; Guamis, B.; Blasco-Moreno, A.; Trujillo, A.J. Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics. *Innov. Food Sci. Emerg. Technol.* **2015**, *32*, 79–90. [CrossRef]

86. Wang, Q.; Zhao, X.; Ren, Y.; Fan, E.; Chang, H.; Wu, H. Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (*Poephagus grunniens*) body fat. *Meat Sci.* **2013**, *94*, 489–494. [CrossRef] [PubMed]

87. Pereda, J.; Ferragut, V.; Quevedo, J.M.; Guamis, B.; Trujillo, A.J. Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage. *J. Agric. Food Chem.* **2008**, *56*, 7125–7130. [CrossRef] [PubMed]

88. Fuentes, V.; Utrera, M.; Estévez, M.; Ventanas, J.; Ventanas, S. Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham. *Meat Sci.* **2014**, *97*, 468–474. [CrossRef] [PubMed]

89. Zeng, X.A.; Han, Z.; Zi, Z.H. Effects of pulsed electric field treatments on quality of peanut oil. *Food Control* **2010**, *21*, 611–614. [CrossRef]

90. Arroyo, C.; Eslami, S.; Brunton, N.P.; Arimi, J.M.; Noci, F.; Lyng, J.G. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat. *Poult. Sci.* **2015**, *94*, 1088–1095. [CrossRef]

91. Cortés, C.; Esteve, M.J.; Frígola, A.; Torregrosa, F. Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life. *Food Chem.* **2005**, *91*, 319–325. [CrossRef]

92. Ma, Q.; Hamid, N.; Oey, I.; Kantono, K.; Faridnia, F.; Yoo, M.; Farouk, M. Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. *Innov. Food Sci. Emerg. Technol.* **2016**, *37*, 359–374. [CrossRef]

93. Faridnia, F.; Ma, Q.L.; Bremer, P.J.; Burritt, D.J.; Hamid, N.; Oey, I. Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. *Innov. Food Sci. Emerg. Technol.* **2015**, *29*, 31–40. [CrossRef]

94. Zhao, W.; Yang, R.; Shi, X.; Pan, K.; Zhang, S.; Zhang, W.; Hua, X. Oxidation of oleic acid under pulsed electric field processing. *Food Res. Int.* **2011**, *44*, 1463–1467. [CrossRef]

95. Zhao, W.; Yang, R.; Liang, Q.; Zhang, W.; Hua, X.; Tang, Y. Electrochemical reaction and oxidation of lecithin under pulsed electric fields (PEF) processing. *J. Agric. Food Chem.* **2012**, *60*, 12204–12209. [CrossRef] [PubMed]

96. Wang, Y.; Wang, Q.; Artz, W.E.; Padua, G.W. Fourier transform infrared spectra of drying oils treated by irradiation. *J. Agric. Food Chem.* **2008**, *56*, 3043–3048. [CrossRef] [PubMed]

97. Braunrath, R.; Isnardy, B.; Solar, S.; Elmadfa, I. Impact of α-, γ-, and δ-tocopherol on the radiation induced oxidation of rapeseed oil triacylglycerols. *Radiat. Phys. Chem.* **2010**, *79*, 764–769. [CrossRef]

98. Deng, B.X.; Li, B.; Li, X.D.; Zaaboul, F.; Jiang, J.; Li, J.W.; Li, Q.; Cao, P.R.; Liu, Y.F. Using short-wave infrared radiation to improve aqueous enzymatic extraction of peanut oil: Evaluation of peanut cotyledon microstructure and oil quality. *Eur. J. Lipid Sci. Technol.* **2018**, *120*, 1700285. [CrossRef]

99. De Camargo, A.C.; de Souza Vieira, T.M.F.; Regitano-D'Arce, M.A.B.; de Alencar, S.M.; Calori-Domingues, M.A.; Canniatti-Brazaca, S.G. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts. *Int. J. Mol. Sci.* **2012**, *13*, 2827–2845. [CrossRef]
74. Choi, S.; Puligundla, P.; Mok, C. Impact of corona discharge plasma treatment on microbial load and physicochemical and sensory characteristics of semi-dried squid (*Todarodes pacificus*). *Food Sci. Biotechnol.* **2017**, *26*, 1137–1144. [CrossRef] [PubMed]

75. Rød, S.K.; Hansen, F.; Leipold, F.; Knøchel, S. Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of *Listeria innocua* and changes in product quality. *Food Microbiol.* **2012**, *30*, 233–238. [CrossRef] [PubMed]

76. Kim, B.; Yun, H.; Jung, S.; Jung, Y.; Jung, H.; Choe, W.; Jo, C. Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions. *Food Microbiol.* **2011**, *28*, 9–13. [CrossRef] [PubMed]

77. Yong, H.I.; Kim, H.J.; Park, S.; Kim, K.; Choe, W.; Yoo, S.J.; Jo, C. Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma. *Food Res. Int.* **2015**, *69*, 57–63. [CrossRef]

78. Van Durme, J.; Vandamme, J. Non-thermal plasma as preparative technique to evaluate olive oil adulteration. *Food Chem.* **2016**, *208*, 185–191. [CrossRef] [PubMed]

79. Vandamme, J.; Nikiforov, A.; Dujardin, K.; Leys, C.; De Cooman, L.; Van Durme, J. Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil. *Food Res. Int.* **2015**, *72*, 115–125. [CrossRef]

80. Atarés, L.; Marshall, L.J.; Akhtar, M.; Murray, B.S. Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure. *Food Chem.* **2012**, *134*, 1418–1424. [CrossRef]

81. Phoon, P.Y.; Paul, L.N.; Burgner, J.W.; San Martin-Gonzalez, M.F.; Narsimhan, G. Effect of cross-linking of interfacial sodium caseinate by natural processing on the oxidative stability of oil-in-water (O/W) emulsions. *J. Agric. Food Chem.* **2014**, *62*, 2822–2829. [CrossRef]

82. Fernandez-Avila, C.; Trujillo, A.J. Enhanced stability of emulsions treated by ultra-High pressure homogenization for delivering conjugated linoleic acid in Caco-2 cells. *Food Hydrocoll.* **2017**, *71*, 271–281. [CrossRef]

83. Fernandez-Avila, C.; Trujillo, A.J. Ultra-high pressure homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions. *Food Chem.* **2016**, *209*, 104–113. [CrossRef] [PubMed]

84. Hebishy, E.; Zamora, A.; Buffa, M.; Blasco-Moreno, A.; Trujillo, A.J. Characterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenization. *Processes* **2017**, *5*, 6. [CrossRef]

85. Hebishy, E.; Buffa, M.; Guamis, B.; Blasco-Moreno, A.; Trujillo, A.J. Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics. *Innov. Food Sci. Emerg. Technol.* **2015**, *32*, 79–90. [CrossRef]

86. Wang, Q.; Zhao, X.; Ren, Y.; Fan, E.; Chang, H.; Wu, H. Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (*Poephagus grunniens*) body fat. *Meat Sci.* **2013**, *94*, 489–494. [CrossRef] [PubMed]

87. Pereda, J.; Ferragut, V.; Quevedo, J.M.; Guamis, B.; Trujillo, A.J. Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage. *J. Agric. Food Chem.* **2008**, *56*, 7125–7130. [CrossRef] [PubMed]

88. Fuentes, V.; Utrera, M.; Estévez, M.; Ventanas, J.; Ventanas, S. Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham. *Meat Sci.* **2014**, *97*, 468–474. [CrossRef] [PubMed]

89. Zeng, X.A.; Han, Z.; Zi, Z.H. Effects of pulsed electric field treatments on quality of peanut oil. *Food Control* **2010**, *21*, 611–614. [CrossRef]

90. Arroyo, C.; Eslami, S.; Brunton, N.P.; Arimi, J.M.; Noci, F.; Lyng, J.G. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat. *Poult. Sci.* **2015**, *94*, 1088–1095. [CrossRef]

91. Cortés, C.; Esteve, M.J.; Frígola, A.; Torregrosa, F. Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life. *Food Chem.* **2005**, *91*, 319–325. [CrossRef]

92. Ma, Q.; Hamid, N.; Oey, I.; Kantono, K.; Faridnia, F.; Yoo, M.; Farouk, M. Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats. *Innov. Food Sci. Emerg. Technol.* **2016**, *37*, 359–374. [CrossRef]

93. Faridnia, F.; Ma, Q.L.; Bremer, P.J.; Burritt, D.J.; Hamid, N.; Oey, I. Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. *Innov. Food Sci. Emerg. Technol.* **2015**, *29*, 31–40. [CrossRef]

94. Zhao, W.; Yang, R.; Shi, X.; Pan, K.; Zhang, S.; Zhang, W.; Hua, X. Oxidation of oleic acid under pulsed electric field processing. *Food Res. Int.* **2011**, *44*, 1463–1467. [CrossRef]

95. Zhao, W.; Yang, R.; Liang, Q.; Zhang, W.; Hua, X.; Tang, Y. Electrochemical reaction and oxidation of lecithin under pulsed electric fields (PEF) processing. *J. Agric. Food Chem.* **2012**, *60*, 12204–12209. [CrossRef] [PubMed]

96. Wang, Y.; Wang, Q.; Artz, W.E.; Padua, G.W. Fourier transform infrared spectra of drying oils treated by irradiation. *J. Agric. Food Chem.* **2008**, *56*, 3043–3048. [CrossRef] [PubMed]

97. Braunrath, R.; Isnardy, B.; Solar, S.; Elmadfa, I. Impact of α-, γ-, and δ-tocopherol on the radiation induced oxidation of rapeseed oil triacylglycerols. *Radiat. Phys. Chem.* **2010**, *79*, 764–769. [CrossRef]

98. Deng, B.X.; Li, B.; Li, X.D.; Zaaboul, F.; Jiang, J.; Li, J.W.; Li, Q.; Cao, P.R.; Liu, Y.F. Using short-wave infrared radiation to improve aqueous enzymatic extraction of peanut oil: Evaluation of peanut cotyledon microstructure and oil quality. *Eur. J. Lipid Sci. Technol.* **2018**, *120*, 1700285. [CrossRef]

99. De Camargo, A.C.; de Souza Vieira, T.M.F.; Regitano-D'Arce, M.A.B.; de Alencar, S.M.; Calori-Domingues, M.A.; Canniatti-Brazaca, S.G. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts. *Int. J. Mol. Sci.* **2012**, *13*, 2827–2845. [CrossRef]
100. Bhatti, I.A.; Ashraf, S.; Shahid, M.; Asi, M.R.; Mehboob, S. Quality index of oils extracted from γ-irradiated peanuts (*Arachis hypogaea* L.) of the golden and bari varieties. *Appl. Radiat. Isot.* **2010**, *68*, 2197-2201. [CrossRef]

101. Mexis, S.F.; Badeka, A.V.; Chouliara, E.; Riganakos, K.A.; Kontominas, M.G. Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (*Prunus dulcis*). *Innov. Food Sci. Emerg. Technol.* **2009**, *10*, 87–92. [CrossRef]

102. Mexis, S.F.; Kontominas, M.G. Effect of γ-irradiation on the physicochemical and sensory properties of cashew nuts (*Anacardium occidentale* L.). *LWT Food Sci. Technol.* **2009**, *42*, 1501–1507. [CrossRef]

103. Lalas, S.; Gortzi, O.; Tsaknis, J.; Sflomos, K. Irradiation effect on oxidative condition and tocopherol content of vegetable oils. *Int. J. Mol. Sci.* **2007**, *8*, 533–540. [CrossRef]

104. Lakritz, L.; Fox, J.B.; Hampson, J.; Richardson, R.; Kohout, K.; Thayer, D.W. Effect of gamma radiation on levels of α-tocopherol in red meats and turkey. *Meat Sci.* **1995**, *41*, 261–271. [CrossRef] [PubMed]

105. Ibrahim, N.A.; Zaini, M.A.A. Microwave-assisted solvent extraction of castor oil from castor seeds. *Chin. J. Chem. Eng.* **2018**, *26*, 2516–2522. [CrossRef]

106. Gavahian, M.; Tiwari, B.K.; Chu, Y.H.; Ting, Y.; Farahnaky, A. Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations. *Trends Food Sci. Technol.* **2019**, *86*, 328–339. [CrossRef]

107. Cappato, L.P.; Ferreira, M.V.S.; Guimaraes, J.T.; Portela, J.B.; Costa, A.L.R.; Freitas, M.Q.; Cunha, R.L.; Oliveira, C.A.F.; Merciali, G.D.; Marzack, L.D.F.; et al. Ohmic heating in dairy processing: Relevant aspects for safety and quality. *Trends Food Sci. Technol.* **2017**, *62*, 104–112. [CrossRef]

108. Jaeger, H.; Roth, A.; Toepfl, S.; Holzhauser, T.; Engel, K.H.; Knorr, D.; Vogel, R.F.; Bandick, N.; Kulling, S.; Heinz, V.; et al. Opinion on the use of ohmic heating for the treatment of foods. *Trends Food Sci. Technol.* **2016**, *55*, 84–97. [CrossRef]

109. Vikram, V.B.; Ramesh, M.N.; Prapulla, S.G. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. *J. Food Eng.* **2005**, *69*, 31–40. [CrossRef]

110. Louarme, L.; Billaud, C. Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment. *LWT Food Sci. Technol.* **2012**, *49*, 184–187. [CrossRef]

111. Al-Hilphy, A.R.; Al-Mtury, A.A.; Al-Shatty, S.M.; Hussain, Q.N.; Gavahian, M. Ohmic heating as a by-product valorization platform to extract oil from Carp (*Cyprinus carpio*) viscera. *Food Bioprocess. Technol.* **2022**, *15*, 2515–2530. [CrossRef]

112. Aamir, M.; Jittanit, W. Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds. *Innov. Food Sci. Emerg. Technol.* **2017**, *41*, 224–234. [CrossRef]

113. Kumari, K.; Mudgal, V.D.; Viswasrao, G.; Srivastava, H. Studies on the effect of ohmic heating on oil recovery and quality of sesame seeds. *J. Food Sci. Technol.* **2016**, *53*, 2009–2016. [CrossRef] [PubMed]

114. Kuriya, S.P.; Silva, R.; Rocha, R.S.; Guimarães, J.T.; Balthazar, C.F.; Pires, R.P.S.; Tavares Filho, E.R.; Pimentel, T.C.; Freitas, M.Q.; Cappato, L.P.; et al. Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by ohmic heating. *Food Res. Int.* **2020**, *134*, 109235. [CrossRef] [PubMed]

115. Misra, N.N.; Tiwari, B.K.; Raghavarao KS, M.S.; Cullen, P.J. Nonthermal plasma inactivation of food-borne pathogens. *Food Eng. Rev.* **2011**, *3*, 159–170. [CrossRef]

116. Pan, Y.; Cheng, J.H.; Sun, D.W. Cold plasma-mediated treatments for shelf life extension of fresh produce: A review of recent research developments. *Compr. Rev. Food Sci. Food Saf.* **2019**, *18*, 1312–1326. [CrossRef] [PubMed]

117. Liao, X.; Liu, D.; Xiang, Q.; Ahn, J.; Chen, S.; Ye, X.; Ding, T. Inactivation mechanisms of non-thermal plasma on microbes: A review. *Food Control* **2017**, *75*, 83–91. [CrossRef]

118. Pankaj, S.K.; Wan, Z.; Keener, K.M. Effects of cold plasma on food quality: A review. *Foods* **2018**, *7*, 4. [CrossRef] [PubMed]

119. Lee, J.; Jo, K.; Lim, Y.; Jeon, H.J.; Choe, J.H.; Jo, C.; Jung, S. The use of atmospheric pressure plasma as a curing process for canned ground ham. *Food Chem.* **2018**, *240*, 430–436. [CrossRef]

120. Thirumdas, R.; Sarangapani, C.; Annapure, U.S. Cold plasma: A novel non-thermal technology for food processing. *Food Biophys.* **2014**, *10*, 1–11. [CrossRef]

121. Van Durme, J.; Nikiforov, A.; Vandamme, J.; Leys, C.; De Winne, A. Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds. *Food Res. Int.* **2014**, *62*, 868–876. [CrossRef]

122. Gupta, R.; Mikhaylenko, G.; Balasubramaniam, V.M.; Tang, J. Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl-3(2H)-furanone) formation in whey protein gels. *LWT Food Sci. Technol.* **2011**, *44*, 2141–2146. [CrossRef]

123. Balasubramaniam, V.M.B.; Martínez-Monteagudo, S.I.; Gupta, R. Principles and application of high pressure-based technologies in the food industry. *Annu. Rev. Food Sci. Technol.* **2015**, *6*, 435–462. [CrossRef] [PubMed]

124. Rivalain, N.; Roquain, J.; Demazeau, G. Development of high hydrostatic pressure in biosciences: Pressure effect on biological structures and potential applications in Biotechnologies. *Biotechnol. Adv.* **2010**, *28*, 659–672. [CrossRef] [PubMed]

125. Medina-Meza, I.G.; Barnaba, C.; Barbosa-Cánovas, G.V. Effects of high pressure processing on lipid oxidation: A review. *Innov. Food Sci. Emerg. Technol.* **2014**, *22*, 1–10. [CrossRef]

126. Berton-Carabin, C.C.; Ropers, M.H.; Genot, C. Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer. *Compr. Rev. Food Sci. Food Saf.* **2014**, *13*, 945–977. [CrossRef]

127. Nakaya, K.; Ushio, H.; Matsukawa, S.; Shimizu, M.; Ohshima, T. Effects of droplet size on the oxidative stability of oil-in-water emulsions. *Lipids* **2005**, *40*, 501–507. [CrossRef] [PubMed]

128. Martinez-Monteagudo, S.I.; Saldaña, M.D.A. Chemical reactions in food systems at high hydrostatic pressure. *Food Eng. Rev.* **2014**, *6*, 105–127. [CrossRef]
100. Bhatti, I.A.; Ashraf, S.; Shahid, M.; Asi, M.R.; Mehboob, S. Quality index of oils extracted from γ-irradiated peanuts (*Arachis hypogaea* L.) of the golden and bari varieties. *Appl. Radiat. Isot.* **2010**, *68*, 2197-2201. [CrossRef]

101. Mexis, S.F.; Badeka, A.V.; Chouliara, E.; Riganakos, K.A.; Kontominas, M.G. Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (*Prunus dulcis*). *Innov. Food Sci. Emerg. Technol.* **2009**, *10*, 87–92. [CrossRef]

102. Mexis, S.F.; Kontominas, M.G. Effect of γ-irradiation on the physicochemical and sensory properties of cashew nuts (*Anacardium occidentale* L.). *LWT Food Sci. Technol.* **2009**, *42*, 1501–1507. [CrossRef]

103. Lalas, S.; Gortzi, O.; Tsaknis, J.; Sflomos, K. Irradiation effect on oxidative condition and tocopherol content of vegetable oils. *Int. J. Mol. Sci.* **2007**, *8*, 533–540. [CrossRef]

104. Lakritz, L.; Fox, J.B.; Hampson, J.; Richardson, R.; Kohout, K.; Thayer, D.W. Effect of gamma radiation on levels of α-tocopherol in red meats and turkey. *Meat Sci.* **1995**, *41*, 261–271. [CrossRef] [PubMed]

105. Ibrahim, N.A.; Zaini, M.A.A. Microwave-assisted solvent extraction of castor oil from castor seeds. *Chin. J. Chem. Eng.* **2018**, *26*, 2516–2522. [CrossRef]

106. Gavahian, M.; Tiwari, B.K.; Chu, Y.H.; Ting, Y.; Farahnaky, A. Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations. *Trends Food Sci. Technol.* **2019**, *86*, 328–339. [CrossRef]

107. Cappato, L.P.; Ferreira, M.V.S.; Guimaraes, J.T.; Portela, J.B.; Costa, A.L.R.; Freitas, M.Q.; Cunha, R.L.; Oliveira, C.A.F.; Merciali, G.D.; Marzack, L.D.F.; et al. Ohmic heating in dairy processing: Relevant aspects for safety and quality. *Trends Food Sci. Technol.* **2017**, *62*, 104–112. [CrossRef]

108. Jaeger, H.; Roth, A.; Toepfl, S.; Holzhauser, T.; Engel, K.H.; Knorr, D.; Vogel, R.F.; Bandick, N.; Kulling, S.; Heinz, V.; et al. Opinion on the use of ohmic heating for the treatment of foods. *Trends Food Sci. Technol.* **2016**, *55*, 84–97. [CrossRef]

109. Vikram, V.B.; Ramesh, M.N.; Prapulla, S.G. Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. *J. Food Eng.* **2005**, *69*, 31–40. [CrossRef]

110. Louarme, L.; Billaud, C. Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment. *LWT Food Sci. Technol.* **2012**, *49*, 184–187. [CrossRef]

111. Al-Hilphy, A.R.; Al-Mtury, A.A.; Al-Shatty, S.M.; Hussain, Q.N.; Gavahian, M. Ohmic heating as a by-product valorization platform to extract oil from Carp (*Cyprinus carpio*) viscera. *Food Bioprocess. Technol.* **2022**, *15*, 2515–2530. [CrossRef]

112. Aamir, M.; Jittanit, W. Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds. *Innov. Food Sci. Emerg. Technol.* **2017**, *41*, 224–234. [CrossRef]

113. Kumari, K.; Mudgal, V.D.; Viswasrao, G.; Srivastava, H. Studies on the effect of ohmic heating on oil recovery and quality of sesame seeds. *J. Food Sci. Technol.* **2016**, *53*, 2009–2016. [CrossRef] [PubMed]

114. Kuriya, S.P.; Silva, R.; Rocha, R.S.; Guimarães, J.T.; Balthazar, C.F.; Pires, R.P.S.; Tavares Filho, E.R.; Pimentel, T.C.; Freitas, M.Q.; Cappato, L.P.; et al. Impact assessment of different electric fields on the quality parameters of blueberry flavored dairy desserts processed by ohmic heating. *Food Res. Int.* **2020**, *134*, 109235. [CrossRef] [PubMed]

115. Misra, N.N.; Tiwari, B.K.; Raghavarao KS, M.S.; Cullen, P.J. Nonthermal plasma inactivation of food-borne pathogens. *Food Eng. Rev.* **2011**, *3*, 159–170. [CrossRef]

116. Pan, Y.; Cheng, J.H.; Sun, D.W. Cold plasma-mediated treatments for shelf life extension of fresh produce: A review of recent research developments. *Compr. Rev. Food Sci. Food Saf.* **2019**, *18*, 1312–1326. [CrossRef] [PubMed]

117. Liao, X.; Liu, D.; Xiang, Q.; Ahn, J.; Chen, S.; Ye, X.; Ding, T. Inactivation mechanisms of non-thermal plasma on microbes: A review. *Food Control* **2017**, *75*, 83–91. [CrossRef]

118. Pankaj, S.K.; Wan, Z.; Keener, K.M. Effects of cold plasma on food quality: A review. *Foods* **2018**, *7*, 4. [CrossRef] [PubMed]

119. Lee, J.; Jo, K.; Lim, Y.; Jeon, H.J.; Choe, J.H.; Jo, C.; Jung, S. The use of atmospheric pressure plasma as a curing process for canned ground ham. *Food Chem.* **2018**, *240*, 430–436. [CrossRef]

120. Thirumdas, R.; Sarangapani, C.; Annapure, U.S. Cold plasma: A novel non-thermal technology for food processing. *Food Biophys.* **2014**, *10*, 1–11. [CrossRef]

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128. Martinez-Monteagudo, S.I.; Saldaña, M.D.A. Chemical reactions in food systems at high hydrostatic pressure. *Food Eng. Rev.* **2014**, *6*, 105–127. [CrossRef]
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130. Kargar, M.; Spyropoulos, F.; Norton, I.T. The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions. *J. Colloid. Interface Sci.* **2011**, *357*, 527–533. [CrossRef]

131. Fernández-Ávila, C.; Escriu, R.; Trujillo, A.J. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions. *Food Res. Int.* **2015**, *75*, 357–366. [CrossRef]

132. Bernsdorff, C.; Wolf, A.; Winter, R.; Gratton, E. Effect of hydrostatic pressure on water penetration and rotational dynamics in phospholipid-cholesterol bilayers. *Biophys. J.* **1997**, *72*, 1264–1277. [CrossRef]

133. Chemat, F.; Abert Vian, M.; Fabiano-Tixier, A.S.; Nutrizio, M.; Režek Jambrak, A.; Munekata PE, S.; Lorenzo, J.M.; Barba, F.J.; Binello, A.; Cravotto, G. A review of sustainable and intensified techniques for extraction of food and natural products. *Green. Chem.* **2020**, *22*, 2325–2353. [CrossRef]

134. Puértolas, E.; Barba, F.J. Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization. *Food Bioprod. Process.* **2016**, *100*, 172–184. [CrossRef]

135. Knorr, D.; Froehling, A.; Jaeger, H.; Reineke, K.; Schlueter, O.; Schoessler, K. Emerging technologies in food processing. *Annu. Rev. Food Sci. Technol.* **2011**, *2*, 203–235. [CrossRef] [PubMed]

136. Donsì, F.; Ferrari, G.; Fruilo, M.; Pataro, G. Pulsed electric field-assisted vinification of aglianico and piedirosso grapes. *J. Agric. Food Chem.* **2010**, *58*, 11606–11615. [CrossRef] [PubMed]

137. Soliva-Fortuny, R.; Balasa, A.; Knorr, D.; Martín-Belloso, O. Effects of pulsed electric fields on bioactive compounds in foods: A review. *Trends Food Sci. Technol.* **2009**, *20*, 544–556. [CrossRef]

138. Toepfl, S.; Mathys, A.; Heinz, V.; Knorr, D. Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. *Food Rev. Int.* **2006**, *22*, 405–423. [CrossRef]

139. Vallverdú-Queralt, A.; Oms-Oliu, G.; Odriozola-Serrano, I.; Lamuela-Raventos, R.M.; Martín-Belloso, O.; Elez-Martínez, P. Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit. *J. Agric. Food Chem.* **2012**, *60*, 3126–3134. [CrossRef] [PubMed]

140. Pataro, G.; Falcone, M.; Donsì, G.; Ferrari, G. Metal release from stainless steel electrodes of a PEF treatment chamber: Effects of electrical parameters and food composition. *Innov. Food Sci. Emerg. Technol.* **2014**, *21*, 58–65. [CrossRef]

141. Tahergorabi, R.; Matak, K.E.; Jaczynski, J. Application of electron beam to inactivate Salmonella in food: Recent developments. *Food Res. Int.* **2012**, *45*, 685–694. [CrossRef]

142. Hinds, L.M.; O'Donnell, C.P.; Akhter, M.; Tiwari, B.K. Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications. *Innov. Food Sci. Emerg. Technol.* **2019**, *56*, 102153. [CrossRef]

143. Rosario, D.K.A.; Rodrigues, B.L.; Bernardes, P.C.; Conte-Junior, C.A. Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. *Crit. Rev. Food Sci. Nutr.* **2020**, *61*, 1163–1183. [CrossRef] [PubMed]

144. Zanardi, E.; Caligiani, A.; Novelli, E. New insights to detect irradiated food: An overview. *Food Anal. Methods* **2018**, *11*, 224–235. [CrossRef]

145. Stevenson, M.H. Nutritional and other implications of irradiating meat. *Proc. Nutr. Soc.* **1994**, *53*, 317–325. [CrossRef] [PubMed]

146. Rodrigues, B.L.; da Costa, M.P.; da Silva Frasão, B.; da Silva, F.A.; Mársico, E.T.; da Silveira Alvares, T.; Conte-Junior, C.A. Instrumental texture parameters as freshness indicators in five farmed Brazilian freshwater fish species. *Food Anal. Methods* **2017**, *10*, 3589–3599. [CrossRef]

147. Canto, A.C.V.C.S.; Costa-Lima, B.R.C.; Suman, S.P.; Monteiro, M.L.G.; Viana, F.M.; Salim, A.P.A.A.; Nair, M.N.; Silva, T.J.P.; Conte-Junior, C.A. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls. *Meat Sci.* **2016**, *121*, 19–26. [CrossRef]

148. Lee, K.H.; Yook, H.S.; Lee, J.W.; Park, W.J.; Kim, K.S.; Byun, M.W. Quenching mechanism and kinetics of ascorbyl palmitate for the reduction of the gamma irradiation-induced oxidation of oils. *J. Am. Oil Chem. Soc.* **1999**, *76*, 921–925. [CrossRef]

149. Vhangani, L.N.; Wyk, J.V. Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system. *Food Chem.* **2016**, *208*, 301–308. [CrossRef]

**Disclaimer/Publisher's Note:** The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.
129. Sun, C.; Gunasekaran, S. Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum. *Food Hydrocoll.* **2009**, *23*, 165–174. [CrossRef]

130. Kargar, M.; Spyropoulos, F.; Norton, I.T. The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions. *J. Colloid. Interface Sci.* **2011**, *357*, 527–533. [CrossRef]

131. Fernández-Ávila, C.; Escriu, R.; Trujillo, A.J. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions. *Food Res. Int.* **2015**, *75*, 357–366. [CrossRef]

132. Bernsdorff, C.; Wolf, A.; Winter, R.; Gratton, E. Effect of hydrostatic pressure on water penetration and rotational dynamics in phospholipid-cholesterol bilayers. *Biophys. J.* **1997**, *72*, 1264–1277. [CrossRef]

133. Chemat, F.; Abert Vian, M.; Fabiano-Tixier, A.S.; Nutrizio, M.; Režek Jambrak, A.; Munekata PE, S.; Lorenzo, J.M.; Barba, F.J.; Binello, A.; Cravotto, G. A review of sustainable and intensified techniques for extraction of food and natural products. *Green. Chem.* **2020**, *22*, 2325–2353. [CrossRef]

134. Puértolas, E.; Barba, F.J. Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization. *Food Bioprod. Process.* **2016**, *100*, 172–184. [CrossRef]

135. Knorr, D.; Froehling, A.; Jaeger, H.; Reineke, K.; Schlueter, O.; Schoessler, K. Emerging technologies in food processing. *Annu. Rev. Food Sci. Technol.* **2011**, *2*, 203–235. [CrossRef] [PubMed]

136. Donsì, F.; Ferrari, G.; Fruilo, M.; Pataro, G. Pulsed electric field-assisted vinification of aglianico and piedirosso grapes. *J. Agric. Food Chem.* **2010**, *58*, 11606–11615. [CrossRef] [PubMed]

137. Soliva-Fortuny, R.; Balasa, A.; Knorr, D.; Martín-Belloso, O. Effects of pulsed electric fields on bioactive compounds in foods: A review. *Trends Food Sci. Technol.* **2009**, *20*, 544–556. [CrossRef]

138. Toepfl, S.; Mathys, A.; Heinz, V.; Knorr, D. Review: Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. *Food Rev. Int.* **2006**, *22*, 405–423. [CrossRef]

139. Vallverdú-Queralt, A.; Oms-Oliu, G.; Odriozola-Serrano, I.; Lamuela-Raventos, R.M.; Martín-Belloso, O.; Elez-Martínez, P. Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit. *J. Agric. Food Chem.* **2012**, *60*, 3126–3134. [CrossRef] [PubMed]

140. Pataro, G.; Falcone, M.; Donsì, G.; Ferrari, G. Metal release from stainless steel electrodes of a PEF treatment chamber: Effects of electrical parameters and food composition. *Innov. Food Sci. Emerg. Technol.* **2014**, *21*, 58–65. [CrossRef]

141. Tahergorabi, R.; Matak, K.E.; Jaczynski, J. Application of electron beam to inactivate Salmonella in food: Recent developments. *Food Res. Int.* **2012**, *45*, 685–694. [CrossRef]

142. Hinds, L.M.; O'Donnell, C.P.; Akhter, M.; Tiwari, B.K. Principles and mechanisms of ultraviolet light emitting diode technology for food industry applications. *Innov. Food Sci. Emerg. Technol.* **2019**, *56*, 102153. [CrossRef]

143. Rosario, D.K.A.; Rodrigues, B.L.; Bernardes, P.C.; Conte-Junior, C.A. Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. *Crit. Rev. Food Sci. Nutr.* **2020**, *61*, 1163–1183. [CrossRef] [PubMed]

144. Zanardi, E.; Caligiani, A.; Novelli, E. New insights to detect irradiated food: An overview. *Food Anal. Methods* **2018**, *11*, 224–235. [CrossRef]

145. Stevenson, M.H. Nutritional and other implications of irradiating meat. *Proc. Nutr. Soc.* **1994**, *53*, 317–325. [CrossRef] [PubMed]

146. Rodrigues, B.L.; da Costa, M.P.; da Silva Frasão, B.; da Silva, F.A.; Mársico, E.T.; da Silveira Alvares, T.; Conte-Junior, C.A. Instrumental texture parameters as freshness indicators in five farmed Brazilian freshwater fish species. *Food Anal. Methods* **2017**, *10*, 3589–3599. [CrossRef]

147. Canto, A.C.V.C.S.; Costa-Lima, B.R.C.; Suman, S.P.; Monteiro, M.L.G.; Viana, F.M.; Salim, A.P.A.A.; Nair, M.N.; Silva, T.J.P.; Conte-Junior, C.A. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls. *Meat Sci.* **2016**, *121*, 19–26. [CrossRef]

148. Lee, K.H.; Yook, H.S.; Lee, J.W.; Park, W.J.; Kim, K.S.; Byun, M.W. Quenching mechanism and kinetics of ascorbyl palmitate for the reduction of the gamma irradiation-induced oxidation of oils. *J. Am. Oil Chem. Soc.* **1999**, *76*, 921–925. [CrossRef]

149. Vhangani, L.N.; Wyk, J.V. Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system. *Food Chem.* **2016**, *208*, 301–308. [CrossRef]

**Disclaimer/Publisher's Note:** The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.