Landmarks in the historical development of twenty first century food processing technologies

Food Research International

Volumn 97, Issue , 2017, Pages 318-339

  Misra, N N ^a   Koubaa, Mohamed ^b   Roohinejad, Shahin ^c,d   Juliano, Pablo ^e   Alpas, Hami ^f   Inácio, Rita S ^g   Saraiva, Jorge A ^g   Barba, Francisco J ^h  

^a General Mills India Private Limited   (India)

^b SORBONNE UNIVERSITÉ   (France)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^d SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e CSIRO   (Australia)

^f MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^g UNIVERSITY OF AVEIRO   (Portugal)

^h UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Conventional food process; Emerging food technologies; Historical review; Non thermal processing; Thermal processing

Indexed keywords

ACCIDENT PREVENTION; ELECTRIC FIELDS; ENERGY UTILIZATION; FOOD SAFETY; FOOD STORAGE; HEAT TREATMENT; HYDROSTATIC PRESSURE; PROCESSED FOODS;

FOOD PROCESSING TECHNOLOGY; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE HOMOGENIZATION; HISTORICAL DEVELOPMENT; HISTORICAL REVIEW; NON-THERMAL PROCESSING; PULSED ELECTRIC FIELD; RADIO FREQUENCY ELECTRIC FIELD;

THERMAL PROCESSING (FOODS);

DEVICES; EQUIPMENT DESIGN; FOOD HANDLING; HISTORY; PRESSURE; PROCEDURES; TEMPERATURE; ULTRASOUND;

EQUIPMENT DESIGN; FOOD HANDLING; HISTORY, 21ST CENTURY; PRESSURE; TEMPERATURE; ULTRASONICS;

EID: 85019499161     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.05.001     Document Type: Review

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