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New trends in food processing.

Javier Señorans1, Elena Ibáñez, Alejandro Cifuentes

  • 1Area de Tecnología de Alimentos, Facultad de Ciencias, Ed. Biología, Universidad Autónoma de Madrid, 28049 Madrid, Spain. javier.senorans@uam.es

Critical Reviews in Food Science and Nutrition
|December 5, 2003
PubMed
Summary

This review covers recent food processing trends, including manufacturing, non-thermal preservation, and advanced analytical techniques for enhanced food quality and safety.

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Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Analytical Chemistry

Background:

  • The food industry continually evolves, necessitating updated knowledge on processing techniques.
  • Consumer demand for functional, natural, and safe food products drives innovation.
  • Advances in technology offer new possibilities for food manufacturing, preservation, and quality control.

Purpose of the Study:

  • To provide an updated overview of the newest food processing trends.
  • To review modern manufacturing, preservation, and control techniques.
  • To assess the application of emerging technologies in the food sector.

Main Methods:

  • Literature review of scientific works published until February 2001.
  • Analysis of modern food manufacturing processes (membrane technology, supercritical fluid technology, biotechnology).
  • Critical assessment of non-thermal preservation techniques (high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems).
  • Review of new analytical techniques for food control (Polymerase Chain Reaction (PCR), food image analysis, biosensors).

Main Results:

  • Modern manufacturing utilizes membrane technology, supercritical fluid technology, and biotechnology for functional and natural foods.
  • Non-thermal preservation methods offer alternatives for maintaining food quality and safety.
  • Advanced analytical techniques like PCR, image analysis, and biosensors enhance food and process control.

Conclusions:

  • Emerging food processing technologies significantly impact food manufacturing, preservation, and control.
  • These advancements cater to the demand for healthier, safer, and higher-quality food products.
  • Continued research and application of these techniques are crucial for the future of the food industry.

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