Results 1 to 10 of about 21,944,128 (198)
Antioxidants, Food Processing and Health [PDF]
Antioxidants, 2021 The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced
B. Poljšak, V. Kovač, I. Milisav
semanticscholar +6 more sources
Deep learning and machine vision for food processing: A survey [PDF]
Current Research in Food Science, 2021 The quality and safety of food is an important issue to the whole society, since it is at the basis of human health, social development and stability.
Lili Zhu +3 more
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Machine learning prediction of the degree of food processing
Nature Communications, 2023 Evidence suggests that increased consumption of ultra-processed food has adverse health implications, however, it remains difficult to classify processed food.
Giulia Menichetti +3 more
semanticscholar +1 more source
Journal of Food Protection, 2023 This study focuses on the chemical, physical, and biological hazards that pose a food contamination risks during processing of food in facilities using open food processing equipment through a review of published literature from 2015 to 2023.
Mahsa Pakdel +2 more
semanticscholar +1 more source
Food processing to reduce antinutrients in plant-based foods
International food research journal, 2023 Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system.
F. A. Faizal +4 more
semanticscholar +1 more source
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review
Foods, 2022 The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives.
Prasad Chavan +4 more
semanticscholar +1 more source
Water Environment Research, 2012 Literature published in 2012 and early 2013 related to food processing wastes treatment for industrial applications is reviewed. This review is a subsection of the Treatment Systems section of the annual Water Environment Federation literature review and covers the following food processing industries and applications: general, meat and poultry, fruits
Val S. Frenkel +3 more
openaire +8 more sources
Protein digestion and absorption: the influence of food processing.
Nutrition research reviews, 2022 The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments like heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts e.g.
S. Loveday
semanticscholar +1 more source
Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability
Molecules, 2021 Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties.
Leila Arfaoui
semanticscholar +1 more source
Non-thermal Technologies for Food Processing
Frontiers in Nutrition, 2021 Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food.
H. Jadhav, U. Annapure, R. Deshmukh
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