2019
DOI: 10.1016/j.ifset.2019.102233
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing

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Cited by 106 publications
(84 citation statements)
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“…Unfortunately, these technologies use high temperatures that cause undesirable changes on different properties (nutrients, flavor and color, among others), since these quality properties contain endless thermolabile and thermostable compounds that are degraded, and thus, the organoleptic properties are affected, resulting in possible rejection by consumers [ 4 ]. Hence, emerging non-thermal technologies have been investigated in the food processing sector to concentrate liquids, and thus, to retain their quality attributes [ 5 ].…”
Section: Introductionmentioning
confidence: 99%
“…Unfortunately, these technologies use high temperatures that cause undesirable changes on different properties (nutrients, flavor and color, among others), since these quality properties contain endless thermolabile and thermostable compounds that are degraded, and thus, the organoleptic properties are affected, resulting in possible rejection by consumers [ 4 ]. Hence, emerging non-thermal technologies have been investigated in the food processing sector to concentrate liquids, and thus, to retain their quality attributes [ 5 ].…”
Section: Introductionmentioning
confidence: 99%
“…One of the main advantages of novel thermal processing compared to traditional thermal treatments is the fact that the treated products are heated internally and not through the surface, resulting in fast volumetric heating [2,12,14]. Several review papers have been published recently dealing with either thermal and non-thermal processing treatments [15,19,38,39] or with analytical methods [34,35,[40][41][42][43]. However, to the best of our knowledge, this is the first review paper that covers a wide range of both processing and preservation treatments as well as assessment methods used to monitor quality changes in muscle foods occurring during or following the application of treatments.…”
Section: Thermal Processingmentioning
confidence: 99%
“…The same has happened with foods that contain chemical additives, mainly chemical preservatives that are rejected by consumers (Bahrami et al, 2020; Huang, Wu, Lu, Shyu, & Wang, 2017). Thus, emerging technologies for food processing have often been cited by researchers as an alternative to conventional heat treatments (Hernández ‐ Hernández, Moreno ‐ Vilet, & Villanueva ‐ Rodríguez, 2019). As a result, several technologies have been driven and studied thoroughly to provide a solution to consumer demand for convenience and sensory quality (Lavilla & Gayán, 2018).…”
Section: Introductionmentioning
confidence: 99%