Landmarks in the historical development of twenty first century food processing technologies

Date

2017-07-01

Author

MISRA, N. N.
Koubaa, Mohamed
ROOHINEJAD, Shahin
JULIANO, Pablo
Alpas, Hami
Inacio, Rita S.
Saraiva, Jorge A.
BARBA, Francisco J.

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

196
views

0
downloads

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.

Subject Keywords

Emerging food technologies, Conventional food process, Thermal processing, Non-thermal processing, Historical review

URI

https://hdl.handle.net/11511/46502

Journal

FOOD RESEARCH INTERNATIONAL

DOI

https://doi.org/10.1016/j.foodres.2017.05.001

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Sustainable design implications for alternative food networks: A case on Güneşköy's community supported agriculture (CSA) model Kaplan, Ayşe; Doğan, Çağla; Department of Industrial Design (2021-6) The global food system consists of complex processes (i.e., food production, distribution, consumption, and disposal) and contains several environmental, economic, and social sustainability challenges. As a result of the food system's problems, some producers and consumers have taken actions that have resulted in the emergence of alternative food networks. These are primarily bottom-up initiatives led by creative and innovative groups of people collaborating to develop alternative food-system solutions. Dif...
Dynamics of consumer behavior and policies in sustainable food systems in Turkey Atay Haspolat, Nihan; Kalaycıoğlu, Hediye Sibel; Department of Social Policy (2020-11) This thesis examined causes and results of consumer behaviors, which determine the dynamics of consumption in sustainable food systems and analyzed the effectiveness of public policies on food consumption in Turkey. In this context, the structure of sustainable food systems, factors affecting food consumers’ behaviors and preferences and public policies and policy implications towards food consumers in Turkey are examined. In addition, semi-structured in-depth interviews were conducted with a purposively ch...
Use of Fourier transform infrared spectroscopy for rapid comparative analysis of Bacillus and Micrococcus isolates Garip, Sebnem; Gözen, Ayşe Gül; Severcan, FERİDE (Elsevier BV, 2009-04-15) The identification of foodborne microorganisms and their endospores in food products are important for food safety. The present work compares Bacillus (Bacillas licheniformis, Bacillus circulans and Bacillus silbtilis) and Micrococcus (Micrococcus luteus) species with Fourier transform infrared (FTIR) spectroscopy. Our results show that there are several characteristic peaks belonging to both the Micrococcus and Bacillus Species Which Call be used for the identification of these foodborne bacteria and their...
Vulnerabilities, Threats and Gaps in Food Biosecurity Fletcher, Jacqueline; Alpas, Hami; Henry, Christine M.; Haynes, Edward; Dehne, Heinz W.; Ma, Li Maria; Soyer, Yeşim; Yeni, Filiz; Colla, Paola; Robb, Paul (2017-01-01) The food production system throughout the European Union, which includes farm production, harvesting, transport, processing, storage, marketing and consumption, is vast, complex and open. The high volume of trade in fresh vegetables and fruits contributes to the vulnerability to contamination, whether by accident or intent. Outbreak investigation is critical to understanding the sources of contamination and the steps required to minimize it. The fact that much of the trade in these commodities is internatio...
Rapid and standardized methods for detection of foodborne pathogens and mycotoxins on fresh produce YENI, F.; Acar, Sibel; Polat, Özlem; Soyer, Yeşim; Alpas, Hami (Elsevier BV, 2014-06-01) Due to the increase in consumption of fresh produce regarding to the health demand in the last decades, a considerable portion of foodborne outbreaks has been trackbacked to contaminated fresh produce, which have appeared as highly possible vehicles for foodborne outbreaks nowadays. Delays in detection of pathogens and mycotoxins on fresh produce hindered the trace-back investigations in finding the source and revealed the urgent need of rapid and reliable methods. In the frame of this review, we summarized...

Citation Formats

N. N. MISRA et al., “Landmarks in the historical development of twenty first century food processing technologies,” FOOD RESEARCH INTERNATIONAL, pp. 318–339, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46502.