<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2022000100307</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2022.459</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Revisión sobre las tecnologías emergentes no térmicas para el procesamiento de alimentos]]></article-title>
<article-title xml:lang="en"><![CDATA[Review of emerging non-thermal technologies for food processing]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Caballero-Figueroa]]></surname>
<given-names><![CDATA[Esmeralda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Terrés]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Hernández]]></surname>
<given-names><![CDATA[Hilda María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Escamilla-García]]></surname>
<given-names><![CDATA[Monserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Química ]]></institution>
<addr-line><![CDATA[Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Mexicano del Petróleo Laboratorio de Caracterización de Materiales Naturales y Sintéticos ]]></institution>
<addr-line><![CDATA[Cd. de México ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Tecnología Alimentaria ]]></institution>
<addr-line><![CDATA[Guadalajara Jalisco]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>25</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2022000100307&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2022000100307&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2022000100307&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En la actualidad la inocuidad de los alimentos es el principal objetivo de la industria alimentaria sin dejar de lado su calidad sensorial y nutricional, por esto las tecnologías emergentes no térmicas se presentan como una alternativa a las convencionales con el fin de subsanar, evitar o disminuir la modificación de la textura, el color y el desarrollo de sabores indeseables generados al tratar térmicamente a los alimentos. En el presente trabajo se describen las nuevas tecnologías, entre ellas, la alta presión hidrostática, los pulsos eléctricos, el ultrasonido de alta frecuencia, la radiación ionizante y el plasma en frío, así como los mecanismos de inactivación de los microorganismos; además de una sinopsis de las ventajas y desventajas de su aplicación, finalmente se presentan las áreas de oportunidad para su desarrollo industrial y empleo permanente.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Currently, food safety is the main objective of the food industry without neglecting its sensory and nutritional quality, so the emerging technologies are presented as an alternative to conventional ones, in order to correct, avoid or reduce the modification of texture, color and development of undesirable flavors generated by thermally treating foods. Therefore, in this paper non-thermal emerging technologies are shown, such as: high hydrostatic pressure, electrical pulses, high-frequency ultrasound, ionizing radiation and cold plasma, as well as their mechanisms for inactivating microorganisms. A brief review of the advantages and disadvantages of the application of these technologies in food is made and finally the areas of opportunity that drive the development and widespread application of emerging non-thermal technologies are presented.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[altas presiones hidrostáticas]]></kwd>
<kwd lng="es"><![CDATA[pulsos eléctricos]]></kwd>
<kwd lng="es"><![CDATA[plasma frío]]></kwd>
<kwd lng="es"><![CDATA[ultrasonido]]></kwd>
<kwd lng="es"><![CDATA[irradiación de alimentos]]></kwd>
<kwd lng="en"><![CDATA[high hydrostatic pressure]]></kwd>
<kwd lng="en"><![CDATA[pulsed electric field]]></kwd>
<kwd lng="en"><![CDATA[atmospheric cold plasma]]></kwd>
<kwd lng="en"><![CDATA[ultrasound]]></kwd>
<kwd lng="en"><![CDATA[ionising radiation]]></kwd>
</kwd-group>
</article-meta>
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