TY  - JOUR
T1  - Introduction to Innovative Food Processing and Technology
TT  - Introduction to Innovative Food Processing and Technology
AU  - Tokusoglu, Ozlem
PY  - 2016
DA  - January
DO  - 10.20863/nsd.89151
JF  - Natural Science and Discovery
JO  - Nat Sci Discov
PB  - Zafer AKAN
WT  - DergiPark
SN  - 2149-6307
SP  - 85
EP  - 7
VL  - 1
IS  - 4
LA  - en
AB  - Consumers, the food industry and the regulatory agencies demand the innovative technologies to provide safe and stable foods. Nonthermal processing technologies offer unprecedented opportunities and challenges for the food industry to market safe, high quality health-promoting foods. Those innovative food processing is often perceived as an alternative to thermal food processing, yet there are many nonthermal preparatory unit operations as well as food processing and preservation opportunities and challenges that require further investigation by the food industry. Current researches devote attention to improving food functionality with high hydrostatic pressure (HHP) and pulsed electric fields (PEF). HHP and PEF processed foods meet consumer expectations for a minimally process, safety, fresh-like quality and convenience.
KW  - Food Science
KW  - Food Technology
KW  - Food Chemistry and Quality
CR  - References
CR  - Bermudez-Aguirre D., Barbosa-Canovas G.V. 2011. Introduction to: Nonthermal Processing Technologies for Food, Zhang, HQ, Barbosa-Canovas, GV, Balasubramaniam, VM, Dunne, CP, Farkas, DF and Yuan, JTC, Eds. John Wiley and Sons, Inc. Ames, IA.
CR  - Morris C., Brody A.L., Wicker L. 2007. Nonthermal Food Processing/Preservation Technologies: A Review with Packaging Implications. Packag. Technol. Sci. 20:275-286.
CR  - Sun D.W. 2005. Emerging Technologies for Food Processing. Food Science and Technology, International Series. ISBN 0-12-676757-2. Elsevier Academic Press,London, UK
CR  - Tokusoglu O. 2015. Introduction to Innovative Food Processing and Technology. KEY NOTE PRESENTATION. In OMICS 14th Food Processing and Technology Conference at August 10-12, 2015, Crown Plaza Heatrow, London,UK.
CR  - Tokusoglu O., Swanson B.G. 2014. Improving Food Quality with Novel Food Processing Technologies. BOOK. CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA. 350 page. ISBN 9781466507241.
CR  - Zhang H.Q, Barbosa-Canovas G.V, Balasubramaniam V.M., Dunne C.P., Farkas D.F., Yuan J.T.C. 2011. Preface to: Nonthermal Processing Technologies for Food, Zhang H.Q., Barbosa-Canovas G.V., Balasubramaniam V.M., Dunne C.P., Farkas D.F. and Yuan J.T.C., Eds. John Wiley and Sons, Inc. Ames, IA.
UR  - https://doi.org/10.20863/nsd.89151
L1  - https://dergipark.org.tr/en/download/article-file/185243
ER  -