foods Review Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021) James S. Chacha 1,2,* , Liyan Zhang 2 , Chigozie E. Ofoedu 2,3,* , Rashid A. Suleiman 1 , Joachim M. Dotto 4 , Ume Roobab 2 , Adedoyin O. Agunbiade 2,5 , Haile Tesfaye Duguma 2,6 , Beatha T. Mkojera 1, Sayed Mahdi Hossaini 7 , Waheed A. Rasaq 8, Ivan Shorstkii 9 , Charles Odilichukwu R. Okpala 10,* , Malgorzata Korzeniowska 10 and Raquel P. F. Guiné 11,* 1 Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania;
[email protected] (R.A.S.);
[email protected] (B.T.M.) 2 School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
[email protected] (L.Z.);
[email protected] (U.R.);
[email protected] (A.O.A.);
[email protected] (H.T.D.) 3 Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri 460114, Nigeria 4 School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447 Arusha, Tanzania;
[email protected] 5 Department of Food Technology, University of Ibadan, Ibadan 200284, Nigeria 6 Citation: Chacha, J.S.; Zhang, L.; Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Ofoedu, C.E.; Suleiman, R.A.; Dotto, P.O. Box 378 Jimma, Ethiopia 7 J.M.; Roobab, U.; Agunbiade, A.O.; DIL German Institute of Food Technologies, Prof.-von-Klitzing-Str.