Sharma, Manisha and Vidhya, C. S. and Sunitha, N H and Sachan, Prashun and Singh, Barinderjit and Santhosh, K. and Shameena, S. (2024) Emerging Food Processing and Preservation Approaches for Nutrition and Health. European Journal of Nutrition & Food Safety, 16 (1). pp. 112-127. ISSN 2347-5641
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Abstract
This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure processing, pulsed electric field processing, oscillating magnetic field processing, nonthermal plasma, ultrasound processing, and avant-garde thermal technologies. A detailed analysis is provided, shedding light on the manifold impacts of these technologies on diverse facets such as food quality, sensory attributes, nutrient preservation, shelf-life augmentation, and the effective inactivation of pathogens. Furthermore, the document accentuates recent applications that exemplify the successful enhancement of nutritional profiles across a gamut of food products. The review not only scrutinizes the advantages but also delineates the challenges associated with the implementation of these cutting-edge technologies. An insightful exploration of potential future opportunities is incorporated, offering a forward-looking perspective on the evolving landscape of food processing and preservation. By expanding the discourse on these pivotal technologies, this review serves as a valuable resource for researchers, practitioners, and stakeholders interested in advancing nutrition and health outcomes through state-of-the-art food processing and preservation approaches.
Item Type: | Article |
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Subjects: | Science Global Plos > Agricultural and Food Science |
Depositing User: | Unnamed user with email support@science.globalplos.com |
Date Deposited: | 30 Jan 2024 12:44 |
Last Modified: | 30 Jan 2024 12:44 |
URI: | http://ebooks.manu2sent.com/id/eprint/2461 |