Landmarks in the historical development of twenty first century food processing technologies.
Identifieur interne : 000977 ( PubMed/Corpus ); précédent : 000976; suivant : 000978Landmarks in the historical development of twenty first century food processing technologies.
Auteurs : N N Misra ; Mohamed Koubaa ; Shahin Roohinejad ; Pablo Juliano ; Hami Alpas ; Rita S. Inácio ; Jorge A. Saraiva ; Francisco J. BarbaSource :
- Food research international (Ottawa, Ont.) [ 1873-7145 ] ; 2017.
Abstract
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
DOI: 10.1016/j.foodres.2017.05.001
PubMed: 28578057
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Inácio</name><affiliation><nlm:affiliation>Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.</nlm:affiliation></affiliation></author><author><name sortKey="Saraiva, Jorge A" sort="Saraiva, Jorge A" uniqKey="Saraiva J" first="Jorge A" last="Saraiva">Jorge A. Saraiva</name><affiliation><nlm:affiliation>Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.</nlm:affiliation></affiliation></author><author><name sortKey="Barba, Francisco J" sort="Barba, Francisco J" uniqKey="Barba F" first="Francisco J" last="Barba">Francisco J. Barba</name><affiliation><nlm:affiliation>Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain. Electronic address: francisco.barba@uv.es.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2017">2017</date><idno type="RBID">pubmed:28578057</idno><idno type="pmid">28578057</idno><idno type="doi">10.1016/j.foodres.2017.05.001</idno><idno type="wicri:Area/PubMed/Corpus">000977</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000977</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Landmarks in the historical development of twenty first century food processing technologies.</title><author><name sortKey="Misra, N N" sort="Misra, N N" uniqKey="Misra N" first="N N" last="Misra">N N Misra</name><affiliation><nlm:affiliation>GTECH, Research & Development, General Mills India Private Limited, Mumbai, India.</nlm:affiliation></affiliation></author><author><name sortKey="Koubaa, Mohamed" sort="Koubaa, Mohamed" uniqKey="Koubaa M" first="Mohamed" last="Koubaa">Mohamed Koubaa</name><affiliation><nlm:affiliation>Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France.</nlm:affiliation></affiliation></author><author><name sortKey="Roohinejad, Shahin" sort="Roohinejad, Shahin" uniqKey="Roohinejad S" first="Shahin" last="Roohinejad">Shahin Roohinejad</name><affiliation><nlm:affiliation>Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran.</nlm:affiliation></affiliation></author><author><name sortKey="Juliano, Pablo" sort="Juliano, Pablo" uniqKey="Juliano P" first="Pablo" last="Juliano">Pablo Juliano</name><affiliation><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Alpas, Hami" sort="Alpas, Hami" uniqKey="Alpas H" first="Hami" last="Alpas">Hami Alpas</name><affiliation><nlm:affiliation>Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey.</nlm:affiliation></affiliation></author><author><name sortKey="Inacio, Rita S" sort="Inacio, Rita S" uniqKey="Inacio R" first="Rita S" last="Inácio">Rita S. Inácio</name><affiliation><nlm:affiliation>Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.</nlm:affiliation></affiliation></author><author><name sortKey="Saraiva, Jorge A" sort="Saraiva, Jorge A" uniqKey="Saraiva J" first="Jorge A" last="Saraiva">Jorge A. Saraiva</name><affiliation><nlm:affiliation>Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.</nlm:affiliation></affiliation></author><author><name sortKey="Barba, Francisco J" sort="Barba, Francisco J" uniqKey="Barba F" first="Francisco J" last="Barba">Francisco J. Barba</name><affiliation><nlm:affiliation>Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain. Electronic address: francisco.barba@uv.es.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Food research international (Ottawa, Ont.)</title><idno type="eISSN">1873-7145</idno><imprint><date when="2017" type="published">2017</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.</div></front></TEI><pubmed><MedlineCitation Status="In-Data-Review" Owner="NLM"><PMID Version="1">28578057</PMID><DateCreated><Year>2017</Year><Month>06</Month><Day>04</Day></DateCreated><DateRevised><Year>2017</Year><Month>06</Month><Day>04</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1873-7145</ISSN><JournalIssue CitedMedium="Internet"><Volume>97</Volume><PubDate><Year>2017</Year><Month>Jul</Month></PubDate></JournalIssue><Title>Food research international (Ottawa, Ont.)</Title><ISOAbbreviation>Food Res. Int.</ISOAbbreviation></Journal><ArticleTitle>Landmarks in the historical development of twenty first century food processing technologies.</ArticleTitle><Pagination><MedlinePgn>318-339</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0963-9969(17)30193-X</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodres.2017.05.001</ELocationID><Abstract><AbstractText>Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.</AbstractText><CopyrightInformation>Copyright © 2017 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Misra</LastName><ForeName>N N</ForeName><Initials>NN</Initials><AffiliationInfo><Affiliation>GTECH, Research & Development, General Mills India Private Limited, Mumbai, India.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Koubaa</LastName><ForeName>Mohamed</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Roohinejad</LastName><ForeName>Shahin</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Juliano</LastName><ForeName>Pablo</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Alpas</LastName><ForeName>Hami</ForeName><Initials>H</Initials><AffiliationInfo><Affiliation>Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Inácio</LastName><ForeName>Rita S</ForeName><Initials>RS</Initials><AffiliationInfo><Affiliation>Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Saraiva</LastName><ForeName>Jorge A</ForeName><Initials>JA</Initials><AffiliationInfo><Affiliation>Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Barba</LastName><ForeName>Francisco J</ForeName><Initials>FJ</Initials><AffiliationInfo><Affiliation>Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain. 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