Top Research Papers on Food Technology

Partial table of contents: PART V: PACKAGING PROCEDURES FOR FINISHED FOODSTUFFS. Automatic Packaging Machines -- Packaging. Ionizing Treatment and Packaging -- Preservation of Foodstuffs Packed in Flexible Packaging. PART IV: SOME SIGNIFICANT EXAMPLES OF SECTORS OF THE FOODSTUFFS INDUSTRY WHERE PACKAGING IS RAPIDLY CHANGING. Packaging of Milk Products. Packaging for Vacuum Cooking. PART VII: METHODOLOGY AND ECONOMICS. Dimensional Coordination. The Quality. Price Ratio of Packaging and Its Effect on the Quality of the Final Product. Index.

While blockchain-based technologies are expected to bring a variety of impacts, only some are directly attributable to the blockchain element: increased transparency, traceability, and trust; other impacts are a side-effect of digitizing non-digital processes.

This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability, and the effect of emerging (non-thermal) technologies on different food components.

In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food.

Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences. Using gene technology, nanot...

• The significance of ultraviolet radiation (UVC) for food processing is presented. • UVC based microbial inactivation for food products are affected by various factors. • UVC approach is an efficient and eco-friendly option for food processing/preservation. • International/national guidelines on UVC usage by various agencies are discussed. The application of ultraviolet (UV) light in the food industry has held great promise for a long time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide range of microbial pathogens (e.g., bacteria, fungi, yeasts, molds, ...

Pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties, as well as on potential risks associated with HHP food applications based on available literature.

This review focuses on the use of SeNPs and their different applications as antimicrobial agents, growth promoters, crop biofortification, and nutraceuticals in agriculture.

For each kilogram of food protein wasted, between 15 and 750 kg of CO 2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this r...

The need for microorganism control in the food industry has promoted research in food processing technologies. Ozone is considered to be a promising food preserving technique and has gained great interest due to its strong oxidative properties and significant antimicrobial efficiency, and because its decomposition leaves no residues in foods. In this ozone technology review, the properties and the oxidation potential of ozone, and the intrinsic and extrinsic factors that affect the microorganism inactivation efficiency of both gaseous and aqueous ozone, are explained, as well as the mechanisms...

This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability, as well as novel textural properties and high resistance to gravitational separation.

Agricultural products are a vital component of the human diet. However, these products can be contaminated by health-threatening pesticides and mycotoxins due to improper farming and storage practices. Besides, pesticide pollution can be also regarded as environmental pollution and pesticide reduction is among the Sustainable Development Goals (SDGs). While these hazardous chemicals are stable during several traditional food processing, innovative food processing technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma (CP), supercritical carbon dioxide...

Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to health. It is necessary to develop innovative frying technologies to reduce oil absorption during frying process, thus obtain healthier fried products with low oil content. Control of oil content can be achieved by developing pretreatment technologies, innovative frying ...

The definition, principle, steps, advantages and disadvantages of freeze-drying are summarized, and the research progress in food industry in recent years is reviewed, including the technological parameters and influencing factors.

This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process.

The review analysis indicates that the use of BCT or BCT supported by ICT/IoT contributes to sustainability of agri-food production, but this technology can lead to several challenges such as scalability, privacy leakage, high cost and connectivity problems.

Salmonella infection has become a foremost health issue as it is the causative agent of several foodborne outbreaks. Currently, there is a huge demand for safe, healthy, and nutritious, fresh-like food products. It strongly suggests the food manufacturers to develop appropriate practices like expeditious testing, detection, and inactivation of foodborne pathogens as well as to prevent the pathogen entry into the supply chain. In this decade, a lot of innovative ideas and technologies have been investigated as a substitute for conventional thermal technologies employed to inactivate foodborne p...

Extrusion technology is gaining increasing popularity in the global agro-food processing industry, which employs mixing, forming, texturing and cooking to develop a novel food product. Extrusion cooking is a high-temperature short-time (HTST) process which inactivates enzymes and reduces microbial contamination. Extrusion cooking is mostly preferred, as it has high productivity and significant nutrient retention as compared to conventional cooking. The extrusion technology has become an important technique in food processing industries with its numerous advantages over other processing methods...

Abstract Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as cardiovascular disease, cancer, diabetes, and obesity. The stability of polyphenols depends on their environments of processing and storage, such as pH and temperature. A wide range of technologies has been developed to stabilize polyphenols during processing. This review will provide an overview of the stability of polyphenols in relation t...

The present review aims at addressing the key issues related to water consumption, wastewater generation, treatment and successful implementation cases of water reuse in the food and beverage industry and reveals future research on other competitive opportunities such as ultraviolet irradiation and micro electrolysis.