Öz
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.
Anahtar Kelimeler
Kaynakça
- 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.
Öz
Kaynakça
- 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.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Bölüm | Editorial |
| Yazarlar | |
| Yayımlanma Tarihi | 16 Ocak 2016 |
| Yayımlandığı Sayı | Yıl 2015 Cilt: 1 Sayı: 4 |
