Kitchen flows: Making science more accessible, affordable, and curiosity driven

Fuller, Gerald G.; Lisicki, Maciej; Mathijssen, Arnold J. T. M.; Mossige, Endre Joachim; Pasquino, Rossana; Prakash, Vivek N.; Ramos, Laurence

doi:10.1063/5.0131565

Cited by 7 publications

(3 citation statements)

References 51 publications

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“…Directorate General for Research & Office for Official Publications of the European Communities, 2000), that basic knowledge about each other disciplines to be provided in university curricula as reported by Fuller et al. (2022).…”

Section: Food Processingmentioning

confidence: 98%

“…Within this context, we also propose that in the interest of integrating all food system-related disciplines, as exemplified by the European Commission project "Functional food science in Europe" (European Commission. Directorate General for Research & Office for Official Publications of the European Communities, 2000), that basic knowledge about each other disciplines to be provided in university curricula as reported by Fuller et al (2022).…”

Section: Food Classification Systemsmentioning

confidence: 99%

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Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

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Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer‐oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource‐efficient processes for consumers food preference, acceptance, and needs are provided.

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Section: Food Processingmentioning

confidence: 98%

Section: Food Classification Systemsmentioning

confidence: 99%

Processed foods: From their emergence to resilient technologies

Knorr

Sevenich

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…There is a burgeoning interest in the soft solid properties of foods with at least one Journal issue devoted either wholly or partially to the subject. 4 Soft solid properties in foods often emerge from processes occurring over multiple scales, from the molecular through mesoscale (optical microscopy) and finally the individual fruit, vegetable or helping of spread. An example of such a process involves crystal nucleation and growth such as occurs during manufacture of fatty spreads.…”

Section: Introductionmentioning

confidence: 99%