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Introduction to Innovative Food Processing and Technology

Year 2015, Volume: 1 Issue: 4, 85 - 7, 16.01.2016
https://doi.org/10.20863/nsd.89151

Abstract

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.

References

  • References
  • 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.
  • Morris C., Brody A.L., Wicker L. 2007. Nonthermal Food Processing/Preservation Technologies: A Review with Packaging Implications. Packag. Technol. Sci. 20:275-286.
  • 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
  • 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.
  • 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.
  • 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.

Introduction to Innovative Food Processing and Technology

Year 2015, Volume: 1 Issue: 4, 85 - 7, 16.01.2016
https://doi.org/10.20863/nsd.89151

Abstract

References

  • References
  • 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.
  • Morris C., Brody A.L., Wicker L. 2007. Nonthermal Food Processing/Preservation Technologies: A Review with Packaging Implications. Packag. Technol. Sci. 20:275-286.
  • 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
  • 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.
  • 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.
  • 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.
There are 7 citations in total.

Details

Primary Language English
Journal Section Editorial
Authors

Ozlem Tokusoglu

Publication Date January 16, 2016
Published in Issue Year 2015 Volume: 1 Issue: 4

Cite

APA Tokusoglu, O. (2016). Introduction to Innovative Food Processing and Technology. Natural Science and Discovery, 1(4), 85-7. https://doi.org/10.20863/nsd.89151
AMA Tokusoglu O. Introduction to Innovative Food Processing and Technology. Nat Sci Discov. January 2016;1(4):85-7. doi:10.20863/nsd.89151
Chicago Tokusoglu, Ozlem. “Introduction to Innovative Food Processing and Technology”. Natural Science and Discovery 1, no. 4 (January 2016): 85-7. https://doi.org/10.20863/nsd.89151.
EndNote Tokusoglu O (January 1, 2016) Introduction to Innovative Food Processing and Technology. Natural Science and Discovery 1 4 85–7.
IEEE O. Tokusoglu, “Introduction to Innovative Food Processing and Technology”, Nat Sci Discov, vol. 1, no. 4, pp. 85–7, 2016, doi: 10.20863/nsd.89151.
ISNAD Tokusoglu, Ozlem. “Introduction to Innovative Food Processing and Technology”. Natural Science and Discovery 1/4 (January 2016), 85-7. https://doi.org/10.20863/nsd.89151.
JAMA Tokusoglu O. Introduction to Innovative Food Processing and Technology. Nat Sci Discov. 2016;1:85–7.
MLA Tokusoglu, Ozlem. “Introduction to Innovative Food Processing and Technology”. Natural Science and Discovery, vol. 1, no. 4, 2016, pp. 85-7, doi:10.20863/nsd.89151.
Vancouver Tokusoglu O. Introduction to Innovative Food Processing and Technology. Nat Sci Discov. 2016;1(4):85-7.