کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5768200 1628453 2017 22 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
ReviewLandmarks in the historical development of twenty first century food processing technologies
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
ReviewLandmarks in the historical development of twenty first century food processing technologies
چکیده انگلیسی


- Food preservation aspects, from the beginning with heat and cold storage discussed
- The concept of hurdle technologies described
- A historical review of emerging technologies over the 21st century is presented.

Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 97, July 2017, Pages 318-339
نویسندگان
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