Ohmic Heating

Rocha, Ramon S.; Barros, Cássia Pereira; Pimentel, Tatiana Colombo; Mutti, P.; Cigarini, Massimo; Rocco, M. Di; Brutti, Andrea; Alamprese, Cristina; Silva, Márcia Cristina; Esmerino, Erick A.; Cruz, Adriano G.

doi:10.1002/9781119776376.ch15

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Resilient Food Technologies1

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2023

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“…(sterilization) (Alkanan et al., 2021; Gratz et al., 2021; Jaeger et al., 2016; Kaur & Singh, 2016; Ladha‐Sabur et al., 2019; Misra et al., 2022; Ramaswamy, 2016; da Silva Rocha et al., 2023)…”

Section: Resilient Food Technologiesmentioning

confidence: 99%

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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