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...

Food is essential to our survival, yet the Food and Agriculture Organization of the United Nations (FAO) estimates that about 820 million people were undernourished in 2018. In this context, food waste generation is a particularly salient issue. Wasting food means missing opportunities to feed the growing world population and consuming scarce resources, such as land, water and energy used in the production, processing, distribution and consumption of food. Firms in HORECA (hospitality, restaurant and catering) represent a considerable share of total food waste and, more importantly, are charac...

A series of technological options are discussed to bring about change in agriculture for delivering food security and providing multiple routes to the removal of CO2 from the atmosphere, including the use of silicate amendment of soils to sequester atmospheric CO2 and agronomy technologies to increase soil organic carbon.

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.

Application of cold plasma technology in the food industry, a useful nonthermal technique used for food processing for enhancing antimicrobial activity, structural modification, decontamination of surfaces, and disinfection of food-processing instruments, is described.

The advance technologies such as supercritical fluidic methods, microfluidization, ultrasonication with traditional methods are revisited for viable and stable liposome formulations for industrial applications.

The food industry is dynamic. The needs and necessities of the consumer keep changing, and it becomes inevitable for the industry to fulfil those needs and eventually grow with them. In recent years, the food industry has grown immensely and has a greater market value. Nevertheless, on the flip side, it cannot go unnoticed that the food industry is one of those industries having a considerable impact on the environment. This alarming situation has led to the development of various green, sustainable technologies over the years, which can reduce the energy consumption that goes into the product...

This review aims to provide a comprehensive overview on advances in aflatoxins analysis and highlights the importance of sample pretreatments, homogenization and various cleanup strategies used in the determination of a flatoxins.

Smart packaging, an emerging technology in the food packaging industry incorporates both active and intelligent technologies. Consumer demand for natural products and increasingly extended and diverse supply chains required to feed the growing global population, mean that traditional packaging is becoming less capable of meeting the functional demands placed on it. To help ensure the commercial success of proposed smart packaging technologies a thorough understanding of consumers attitudes toward them is required. Understanding the cultural, social and cognitive factors that affect acceptance ...

Increase in global population growth and the consequent rise in the demand for food while ensuring quality, preventing wastage, avoiding deforestation, and carbon footprinting has put tremendous pressure on the global food supply chain (FSC). Due to fast computing facilities and availability of data, blockchain technology has emerged as a potential system that may help in developing a safe and secure FSC. Blockchain has gained significant attention among researchers worldwide, which is evident from the extensive literature generated on this subject within a span of a few years. Through this pa...

Food systems are plagued by the grand sustainability challenge of food waste, which represents a urging issue from economic, environmental and social point of view. dThe Circular Economy paradigm can open up different actions which are framed within the so-called Food Waste Hierarchy (FWH). In these regards, scholars recommend to leverage on those practices that are able to prevent the generation of surplus food, preserving a higher share of the sustainable value. For these pre-harvest and post-harvest practices that go under the name of prevention or reuse strategies in different FWH, technol...

The main purpose of this research was to investigate the extent of novel non-thermal food processing technologies usage in the United States. A survey was conducted to food experts to study the major reasons for using novel technologies, the limitations for not implementing specific technologies, and the main drivers for innovation of non-thermal food processing technologies. The survey study focused on the high-pressure processing, pulsed electric field, pulsed light, irradiation, ultrasound, oscillating magnetic fields, and cold atmospheric plasma technologies. High pressure processing (35.6...

The use of non-thermal processing technologies has been on the surge due to ever increasing demand for highest quality convenient foods containing the natural taste & flavor and being free of chemical additives and preservatives. Among the various non-thermal processing methods, ultrasound technology has proven to be very valuable. Ultrasound processing, being used alone or in combination with other processing methods, yields significant positive results on the quality of foods, thus has been considered efficacious. Food processes performed under the action of ultrasound are believed to be aff...

Considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques, to significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.

Improving traceability in food supply chains has been a big part of ongoing effort to reduce contamination risks and food waste. Recent technology advancement such as blockchain technology has propelled innovative retailers to promote food traceability system adoption in their supply chains. We develop a three-tier supply chain model with multiple upstream (tier 2) suppliers to investigate how traceability technology adoption affects incentives of supply chain members and whether and how its anticipated benefits can be realized. We find that full traceability brings direct revenue benefit to e...

A transition towards a circular economy within the agri-food sector requires the improvement of efficiency in resource utilization, the prevention of food loss or waste, whilst adopting regenerative agricultural practices. In addition to the technical challenges, the agri-food industry needs to address the food safety concerns resulting from biomass recycling processes. Increasingly, blockchain technology is gaining traction, moving towards more sustainable and precision agriculture. The blockchain is a decentralized, immutable, and shared database that records the provenance of digital assets...

Continuous monitoring of food loss and waste (FLW) is crucial for improving food security and mitigating climate change. By measuring quality parameters such as temperature and humidity, real-time sensors are technologies that can continuously monitor the quality of food and thereby help reduce FLW. While there is enough literature on sensors, there is still a lack of understanding on how, where and to what extent these sensors have been applied to monitor FLW. In this paper, a systematic review of 59 published studies focused on sensor technologies to reduce food waste in food supply chains w...

This review provides an overview of the status and future ofBiobased and biodegradable films used for food packaging applications, highlighting the effects on food shelf life and quality and insight into the connection between biobased packaging materials and innovative technologies such as high pressure, cold plasma, microwave, ultrasound, and ultraviolet light.

The review mainly aims to discuss the basic principle of extraction for extraction techniques viz. supercritical fluid extraction, subcritical water extraction, ultrasonic- assisted extraction, microwave-assisted extraction, and pulsed electric field extraction and provides insights into the strengths of microencapsulation techniques adopted for protecting sensitive compounds.

The results indicated that blockchain is a promising technology toward a food safety control, with many ongoing initiatives in food products, but many food-related issues, barriers, and challenges still exist, Nevertheless, it is expected to provide a feasible solution for controlling food safety risks.

Efforts to reduce the environmental burden of agri-food systems have fostered technological advances to enable a transition towards more sustainable production and diets. Such a transition is only possible if consumers are willing to accept foods produced using novel technologies. Previous research on consumer acceptance has generally focused on individual technologies in isolation, rendering comparisons across studies difficult, and mostly considered average acceptance without devoting attention to individual differences among consumers. Additionally, available data overwhelmingly pertained t...

This study suggests that, based on the review of the literature and the analysis of apps and blogs, the authors look for solutions to surplus and food waste both from the environment of the entrepreneur and the consumer and all using the new technologies.