Search Results - FOOD PRESERVATION TECHNOLOGY

Climate-Conscious Food Preserving Technologies for Food Waste Prevention by Alhammadi Yousif, Tang Doris Ying Ying, Chew Kit Wayne, Amornraksa Suksun, Show Pau Loke

“…Notably, 6% of these emissions are caused by unconsumed food. Both traditional and current climate-conscious technologies for food preservatives that assure food waste reduction are discussed. …”
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Using food wraps based on gelatin to preserve food quality by Sergazieva O., Dolganova N.

“…The research in the given sphere is essential because it is concerned with the development of ecologically clean natural edible food wraps production technology using fish industry waste products. …”
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Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods§ by Daniel Berdejo, Diego García-Gonzalo, Nadia Oulahal, Rositsa Denkova-Kostova, Vesela Shopska, Georgi Kostov, Pascal Degraeve, Rafael Pagan

“…This review focuses on the application of minimal processing technologies for the production and preservation of tailor-made foods. …”
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Modified Atmosphere Packaging as an Effective Technology for Inhibition of Food-Borne Pathogens Throughout Food Preservation by Abdul Raouf Al-Mohammadi

“…Throughout modified atmosphere packaging (MAP) a mixture of gases such as CO2, N2, and O2 are used at certain concentrations based on the food type employed. MAP technology is recommended with cold temperatures and certain natural additives, including herbs extracts, modified proteins, and probiotics or their metabolites for preservation of fresh meat, processed meat, poultry products, and other foods. …”
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Editorial: Food preservation and pretreatment methods for optimal nutrient retention by María Hernández Carrión, César Ozuna, Julieta del Carmen Villalobos Espinosa

Subjects: “…food preservation…”
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Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects by Zejing Chu, Hongsu Wang, Biao Dong

“…In this field, there is a lack of a systematic summary of new technologies emerging. In view of this, we overview the innovative methods applied to the field of food preservation in recent 3 years, focusing on a variety of technological approaches such as antimicrobial photodynamic therapy based on nanotechnology, electromagnetic radiation sterilization based on radiation technology, and antimicrobial peptides based on biomolecules. …”
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Efficacy of Gas-Containing Conditioning Technology on Sterilization and Preservation of Cooked Foods by Dan Li, Dong Liang, Zhonghua Li, Yang Liu, Zhonghua Guo, Zhicai Wu, Chunping Cao, Chunhong Zhang, Cunkun Chen

“…Gas-containing conditioning technology (GCT) employs mild sterilization methods to preserve the original qualities and nutrients of foods and is particularly suitable for processing various cooked foods or food ingredients. …”
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Research Progress on Photothermal and Photodynamic Cascade Technology in Food Sterilization and Preservation by LI Jiaqi, YANG Mengfan, LI Tiange, MA Yan, HUANG Xianqing, SONG Lianjun, ZHAO Jiansheng, WANG Tianlin

“…In addition, this combination has the advantages of high sterilization efficiency while not damaging the flavor or nutritional quality of foods. Therefore, this paper summarizes the mechanism of photothermal and photodynamic sterilization of microorganisms, and the application of photothermal-photodynamic cascade technology in food preservation.…”
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Patented technologies in the extraction, preservation, and application of anthocyanins in food: A review by Sulem Yali Granados-Balbuena, Vanesa Chicatto-Gasperín, Ericka Santacruz-Juárez, Erik Ocaranza-Sánchez, Carolina Ramírez-López, María Guadalupe García-Meza, Lilia Tapia-López, Raúl René Robles de la Torre, María Reyna Robles López

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Overview of Food Preservation and Traceability Technology in the Smart Cold Chain System by Lin Bai, Minghao Liu, Ying Sun

“…The deep integration of artificial intelligence and traditional preservation technology provides new ideas and solutions for the problem of food waste in the world. …”
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Application of High and new Technology in Processing of Natural Products and Healthy Foods by ZHU Yinfei, KANG Songhao, LIU Xingyu, PENG Yu, LI Mo, NI Yuanying, WEN Xin

Subjects: “…high and new technology; healthy foods; natural products; activity preservation; modification; preservation…”
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Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry by Zhi-Hong Zhang, Zhi-Wei Liu, Debao Niu

Subjects: “…food preservative…”
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Hazard control through processing and preservation technologies for enhancing the food safety management of infant food chains by Berta Torrents-Masoliver, Donelle Sandjong, Anna Jofré, Albert Ribas-Agustí, Israel Muñoz, Xavier Felipe, Massimo Castellari, Maïa Meurillon, Heidy M.W. den Besten, Erwan Engel, Sara Bover-Cid

“…Heat treatments can trigger the formation of process induced contaminants.The EU-SAFFI project aims to set and validate new/emerging processing and preservation technologies (i.e. pulse combustion drying, radiofrequency and high pressure processing) to control key contaminants and pathogens as efficiently as classical technologies and to provide a decision support system to manage food safety in infant food. …”
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Novel food processing technologies for retaining nutrition of horticultural food products by Joanne Yi Hui Toy, Fion Wei Lin Chin, Linzixuan Zhang, Linzhi Jing, Xin Yang, Dejian Huang

“…Due to intense competition in response to the rising market demand, innovative food processing technologies have been developed, particularly for horticultural food products. …”
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Ultra-high-pressure technology for preservation of fresh aquatic foods: A review by Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu

“…The technology can effectively sterilise and preserve food's colour, taste and nutritional value. …”
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Innovative Seafood Preservation Technologies: Recent Developments by Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma, Cosmas I. Nathanailides

“…These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.…”
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A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative by Aloizio Lemos de Lima, Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, Wilson José Fernandes Lemos Junior, Rosa Helena Luchese, André Fioravante Guerra

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The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology by Wenya Xue, Joshua Macleod, James Blaxland

Subjects: “…food preservation…”
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Consumer Perspectives on Processing Technologies for Organic Food by Ronja Hüppe, Katrin Zander

Subjects: “…food preservation…”
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Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology by Zainab T. Al-Sharify, Shahad Z. Al-Najjar, Christian Kosisochukwu Anumudu, Abarasi Hart, Taghi Miri, Helen Onyeaka

“…Thus, the food industry has recently increased the utilisation of non-thermal technologies for food processing and preservation in the production of foods while maintaining the nutritional and sensory qualities of the food. …”
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