Innovative Food Science And Emerging Technologies Pdf

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Innovative Food Science and Emerging Technologies

The need for enhancing microbial safety and quality of foods without compromising the nutritional, functional, and sensory characteristics has created an increasing interest across the globe in innovative technologies for food preservation [ 1 ].

Emerging food processing technologies, such as physical, chemical, and biological methods, have been advanced by the food industry and academia during the last few decades.

This is in an attempt to meet the need of producing safe foods of high quality. These emerging technologies could significantly contribute to the production of microbiologically safe foods with high quality [ 2 ].

Moreover, the production will be of shorter processing time, reduced operational cost, and environmental friendship compared to the conventional food processing technologies, which will eventually benefit the food industry. However, each emerging technology has its own limitation. Therefore, future research should be conducted in order to apply these technologies at a commercial level.

With this background, many researchers have worked toward the development and optimization of several emerging food processing technologies.

The special issue consists of six research papers that were selected from various submissions. While these papers may not fully cover the topics mentioned above, they represent the rich and many-faceted knowledge. Shimanouchi et al. The hydrolysis reaction showed a sigmoidal progression with time, especially under alkaline conditions.

An analysis using a kinetic model yielded a reaction induction period. The specific pH value pH amb at the induction time, which is the pH value corresponding to the progression of disaccharide hydrolysis, was peculiar to each disaccharide.

Finally, the calculation of the electron density around the oxygen atom of the glycosidic bond between the saccharides was found to roughly predict the pH amb value required for the progression of the hydrolysis. Some importers of marine products have practiced the fraud of artificially injecting water into Octopus minor for the purpose of increasing their weights prior to the freezing process. These rampant practices have recently become a serious social issue, and they threaten public health.

Lee et al. Mineral oil hydrocarbon MOH contamination in food has become a major concern in the past decade. This is after it was brought to light that the substances might potentially be harmful to human health.

Ethylene vinyl alcohol copolymer EVOH is a key material of interest as a functional barrier against substances migrating from recycled paperboard. This is due to its outstanding barrier properties.

Maes et al. Even though liposomes have been used as nutrient delivery carriers in the cosmetic, food, and pharmaceutical industries, they still suffer from the critical issue caused by the use of halogenated solvents, such as chloroform, which may be harmful to humans.

Yang et al. They also prepared combined mixtures using various ratios of each candidate to obtain physicochemical properties similar to the chloroform. The ethyl acetate and n -hexane mixture are a potential substitute for chloroform, which may resolve the concerns regarding the toxicity of residual halogenated solvents in lipid nanovesicles.

Choi et al. Joung et al. Based on the residual protein quantity and yield of amino acids AAs after enzymatic hydrolysis, they evaluated the proteolytic enzyme process of the SF. FoodPro and Alcalase that are classified as alkaline proteases were selected as two of the best candidate enzymes for the hydrolysis of SF. The regenerated SF and its enzymatic hydrolysates were characterized by performing a UV-visible spectra, gel electrophoresis, and size-exclusion chromatography analyses.

SF hydrolysates, as functional food, might enzymatically be produced by using the commercial food-grade proteolytic enzymes. By compiling these papers, we hope to enrich our readers and researchers with respect to the most recent progresses in the field of innovative strategies and emerging technologies for food safety.

The editors declare that they have no conflicts of interest regarding the publication of this special issue. The guest editors would like to thank all the authors for their contribution to this special issue and appreciate all reviewers for their time and valuable comments to improve the quality of these papers.

This is an open access article distributed under the Creative Commons Attribution License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Journal overview. Special Issues. Received 08 Apr Accepted 08 Apr Published 15 May Conflicts of Interest The editors declare that they have no conflicts of interest regarding the publication of this special issue.

Acknowledgments The guest editors would like to thank all the authors for their contribution to this special issue and appreciate all reviewers for their time and valuable comments to improve the quality of these papers. References M. Niakousari, H. Gahruie, M. Razmjooei, S. Roohinejad, and R. Colette, K. Tatiana, M. Edyta, L. Craig, and R. View at: Publisher Site Google Scholar.

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Innovative Strategies and Emerging Technologies for Food Safety

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The need for enhancing microbial safety and quality of foods without compromising the nutritional, functional, and sensory characteristics has created an increasing interest across the globe in innovative technologies for food preservation [ 1 ]. Emerging food processing technologies, such as physical, chemical, and biological methods, have been advanced by the food industry and academia during the last few decades. This is in an attempt to meet the need of producing safe foods of high quality. These emerging technologies could significantly contribute to the production of microbiologically safe foods with high quality [ 2 ]. Moreover, the production will be of shorter processing time, reduced operational cost, and environmental friendship compared to the conventional food processing technologies, which will eventually benefit the food industry. However, each emerging technology has its own limitation.

The system can't perform the operation now. Try again later. Citations per year. Duplicate citations. The following articles are merged in Scholar. Their combined citations are counted only for the first article. Merged citations.

Emerging Technologies in Food Science

Previous Next. Combined densification and pulsed electric field treatment for selective polyphenols recovery from fermented grape pomace. Pages Mohammad B.

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety — an important, yet often neglected aspect for safety parameters.

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Netherlands Universities and research institutions in Netherlands. Elsevier BV. How to publish in this journal.

Возможно ли, что проблема шифровалки каким-то образом связана с вирусом. - Мидж… я уже говорил… - Да или нет: мог в ТРАНСТЕКСТ проникнуть вирус. Джабба шумно вздохнул. - Нет, Мидж. Это абсолютно исключено.

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