Results 11 to 20 of about 368,026 (345)
Water Environment Research, 2001 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
G. Edward Valentine +4 more
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NOVEL FOODS: SUSTAINABLE FOOD PROCESS
International Journal of Ecosystems and Ecology Science (IJEES), 2021 Novel food consumption in this challenging world has grown its demand. The growing food industry has been working to produce sustainable foods by converging food safety and security in precedence additional concerned by producing various type of foods by examining the health effect benefits to consumers and its nutritional value and toxicological ...
Miano, Tahseen Fatima, DOĞAN, Mahmut
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Frontiers in Public Health, 2022 BackgroundUltra-processed foods (UPF) are becoming extensively available in the food environments. UPF are industrial formulations that are designed to maximize palatability and consumption through a combination of calorie-dense ingredients and chemical ...
Thayane C. Lemos +16 more
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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 form are modified mainly by oxidation, and less by pyrolysis and hydrolysis.
Borut Poljsak +2 more
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Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes) [PDF]
Applied Sciences, 2021 The aim of this special issue was to bring about advances in the area of food manufacturing, including packaging, addressing issues of food safety, quality, fraud and how these processes (new and old) could affect the organoleptic characteristics of foods, with the aim of promoting consumer satisfaction [...]
Panagiotis Tsarouhas, Theodoros Varzakas
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Frontiers in Nutrition, 2022 Nowadays, the world has been characterized by hunger, obesity, and food loss and waste (FLW). With the COVID-19 pandemic, the food issue became more intense, serious, and evident. Hunger demands urgent actions.
Alessandra Amorim +3 more
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Processed foods and the nutrition transition: evidence from Asia [PDF]
, 2014 This paper elucidates the role of processed foods and beverages in the ‘nutrition transition’ underway in Asia. Processed foods tend to be high in nutrients associated with obesity and diet-related non-communicable diseases: refined sugar, salt ...
Baker, Phillip, Friel, Sharon
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Food processing and allergenicity
Food and Chemical Toxicology, 2015 Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and ...
Verhoeckx, K. +11 more
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Frontiers in Nutrition, 2022 BackgroundUltra-processed foods are recognized as indicators of an unhealthy diet in epidemiological studies. In addition to ultra-processed foods, the NOVA food classification system identifies three other groups with less processing.
Cecilia Isabel Oviedo-Solís +5 more
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Applied Food Research, 2022 Brewer's spent grain (BSG) was dried via infra-red drying (IRD) or hot-air drying (HAD) and milled into fine powders. Proximate analysis (moisture, protein, fat, ash, carbohydrates by difference), water activity, dietary fiber, total soluble phenolics ...
Sandy Thai +10 more
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