Main trends and research results at the unit of technology

2009 ◽  
Vol 38 (Supplement-1) ◽  
pp. 117-125
Author(s):  
Zs. Cserhalmi
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Energy Use ◽  
New Technology ◽  
Food Products ◽  
Added Value ◽  
Processing Technologies ◽  
Nutritional Values ◽  
Healthy Nutrition ◽  
Production Technologies

The continuous development of food production technologies is essential because of the uninterruptedly growing food production; the transportation of these food products, which means longer and longer transport; and because of the increasing consumer demands concerning the applied technologies, which assure the safe and healthy nutrition. This modernisation trend today has already reached the development of minimally food processing technologies, which make possible the creation of food products preserving their original nutritional values and having a higher added value. Concerning the application of any new technology, it is a more and more important demand that the environmental impact should be lower compared to the earlier technologies. This lower impact can be manifested in less energy and water use, in less wastes production or in more rational energy use.

scholarly journals Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 381
Author(s):  
Gautier Cesbron-Lavau ◽  
Aurélie Goux ◽  
Fiona Atkinson ◽  
Alexandra Meynier ◽  
Sophie Vinoy
Keyword(s):  
Food Processing ◽  
Imaging Techniques ◽  
Food Products ◽  
International Standards ◽  
Starch Digestibility ◽  
Deep Dive ◽  
Processing Technologies ◽  
X Ray ◽  
The Impact

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

scholarly journals Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet

2021 ◽  
Vol 29 ◽  
pp. 01024
Author(s):  
E.S. Belokurova ◽  
I.A. Pankina ◽  
I. Asfondyarova ◽  
B.T. Abdizhapparova
Keyword(s):  
Food Production ◽  
Food Products ◽  
Computational Method ◽  
Quality Level ◽  
Wheat Grain ◽  
Software Products ◽  
Healthy Nutrition ◽  
Daily Diet ◽  
World Markets ◽  
Enrich Food

One of the ways to enrich food with essential micronutrients is to use cereals and legumes. The inclusion of wheat germ in the daily diet is the basis of “correct” and “healthy” nutrition systems. One of the most promising ways to create food products with desired properties is the use of a computational method for optimizing the amino acid rate of finished foods. By correctly selecting the component and nutrient composition, it is possible to produce food products for functional, specialized and therapeutic and prophylactic nutrition. Only by using of modern software you can quickly select and adjust the diet for various population groups, taking into account national and regional characteristics. The digitalization of world markets provides prerequisites for the creation of many newest software products that help technologists in the development of recipes for functional and preventive food products, raising food production to a new quality level.

scholarly journals Sustainability labels: a key component of food quality? Impact of food-processing information on the appreciation of bread

2014 ◽  
Vol 17 (3) ◽  
pp. 5-20
Author(s):  
Lelièvre-Desmas, Maud ◽  
Chollet, Sylvie
Keyword(s):  
Food Processing ◽  
Energy Use ◽  
Environmentally Conscious ◽  
Nutritional Values ◽  
Processing Information ◽  
Energy Consuming ◽  
Types Of Information ◽  
Purchase Situation ◽  
And Behavior ◽  
Consumer Test

The environmental problem is causing growing concerns and the food industry is sometimes perceived as one of the main contributors to environmental degradation. But, at the same time, the rapidly growing world’s population requires increased food production. In addition, the industry is becoming more environmentally conscious and so food companies are looking for new processes, called “clean processes,” to reduce energy use, water consumption, CO2 emission and waste generation, as well as decreasing production cost. In parallel, consumers in a purchase situation are exposed to various types of information such as brand, price, packaging, product origin, nutritional values, etc., often mentioned by claims or labels. The question that naturally arises is: Is it necessary to communicate with consumers about the notion of clean food-processing? And if so, would this information modify their product quality perception? The aim of this study was to explore the influence of communication about foodprocessing environmental impact on the global liking of food products for French consumers and to investigate the link with their knowledge about sustainability and behavior. To address this issue, a consumer test with two different industrial breads in two conditions (one blind and one with a food-processing labelling) was carried out with 209 consumers. At the end of the test, participants were administrated a questionnaire to assess their general knowledge and behaviors related to sustainability. Results show that the most preferred product in blind condition was perceived as better when presented with a clean process label, and was not affected by an energy-consuming process label. Conversely, the least liked product was not affected by a clean process label but was depreciated by a negative one. These results suggest that the quality perceived by the consumer can be influenced by labelling products with information about sustainably.

scholarly journals PENINGKATAN KREATIVITAS KELOMPOK PEREMPUAN DI MASA PANDEMI COVID-19 MELALUI MODERNISASI PENGOLAHAN PANGAN LOKAL DI WILAYAH PERBATASAN, KALIMANTAN TIMUR

2021 ◽  
Vol 2 (1) ◽  
pp. 66
Author(s):  
Miftakhur Rohmah ◽  
Anton Rahmadi ◽  
Uni W Sagena
Keyword(s):  
Community Service ◽  
Food Processing ◽  
Local Community ◽  
Local Food ◽  
Food Products ◽  
Added Value ◽  
Consumer Health ◽  
East Kalimantan ◽  
Product Durability

<p>The aim of this community service is to increase the community's women creativity PKK group in Talisayan District Berau, East Kalimantan driven in processing local food resources, fisheries and agriculture. However, so far the produce is only sold in fresh form in simple and traditional way so that during this pandemic period this activity has been hampered. Solutive efforts are being made to increase creativity and optimize abundant food products of fish and corn through modernization of technology and processing methods so that they can be marketed outside the region in order to increase community income. The community service method carried out is in the form of training and mentoring for PKK groups to be more creative, innovative, and skilled in processing food safely and attractively so that it has a high selling value. Safe, secure, and attractive food processing can increase product durability, maintain its nutritional content, safe for consumer health, and can boost marketing, even have the potential to export abroad. The resulting output is the application of technology and increasing the quality, quantity and added value of processed food products thanks to the creativity and skills of the community in processing local food of Talisayan. Another output is the establishment of centers for food processing quality driven by women in PKK groups. This is where the role of academics and partners in the local community is needed to work together as a concern and service for the sake of increasing income of the community.</p>

Contemporary Food Production, Buzzwords, and Pop Nutrition

2018 ◽  
Author(s):  
P.K. Newby
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Products ◽  
Taste Buds ◽  
Healthy Diet ◽  
Processed Foods ◽  
Agricultural Crops

What are “processed” foods, and how do they fit into a healthy diet? Food processing transforms raw agricultural crops into food products. For many, “processed foods” carries a pejorative connotation, bringing to mind an array of snacks designed to tempt consumers’ taste buds, like...

scholarly journals Ozone as a disinfectant in the food industry

Meso ◽  
2017 ◽  
Vol 19 (4) ◽  
pp. 346-352
Author(s):  
Martin Dobeic
Keyword(s):  
Human Health ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Microbiological Safety ◽  
Highly Effective

In the food processing industry disinfectants should ensure the quality and microbiological safety of food without the risks for the human health or environment. One of the potential and alternative less toxic disinfectants is the ozone. It is highly effective and environmentally acceptable disinfectant applicable on several places of food production premises, e.g. on equipment and directly on food products.

scholarly journals Applications of High Pressure Technology in Food Processing

2021 ◽  
Vol 10 (1) ◽  
pp. 248-281
Author(s):  
K. R. Jolvis Pou
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Large Scale ◽  
Synergistic Effects ◽  
Food Products ◽  
High Pressure Processing ◽  
Commercial Application ◽  
Processing Technologies ◽  
Fresh Food

Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

2018 ◽  
Vol 75 ◽  
pp. 194-205 ◽  
Author(s):  
Seyed Mohammad Taghi Gharibzahedi ◽  
Shahin Roohinejad ◽  
Saji George ◽  
Francisco J. Barba ◽  
Ralf Greiner ◽  
...  
Keyword(s):  
Food Processing ◽  
Food Products ◽  
Processing Technologies
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