Processing Foods
For a long time, the basic and only function of foods was to provide the nutrients and energy needed for human physiological processes. Since the conditions of food security have been reduced over the past century, the expectations placed on food have constantly changed and new demands have emerged....
Bewaard in:
| Formaat: | Online |
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| Taal: | Engels |
| Gepubliceerd in: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Onderwerpen: | |
| Online toegang: | ONIX_20250220_9783036577784_3 |
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| _version_ | 1869524017021452288 |
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| collection | Directory of Open Access Books |
| description | For a long time, the basic and only function of foods was to provide the nutrients and energy needed for human physiological processes. Since the conditions of food security have been reduced over the past century, the expectations placed on food have constantly changed and new demands have emerged. It is expected that foods should not only be safe, but they also tastier and appealing, have a long shelf-life, contain as much of the physiologically beneficial components of the raw materials as possible and have a positive impact on consumers’ health. Industrial food production needs to meet these diverse demands in a way that is economically viable and environmentally friendly, while being flexible to the ever-changing needs. Fortunately, there is a wealth of research to help the food industry, and there is an increase in the amount of information available on the physiological effects of the nutrients of our foods, their health-protecting role, and how different processing operations change their quantitative and compositional values. At the same time, the changing consumer needs are influencing the expectations and tasks related to offline and online quality analysis and quality assurance. “Processing Foods: Process Optimization and Quality Assessment” provides a snapshot of new advances in unit operations of food production for healthy nutrition. |
| format | Online |
| id | doab-20.500.12854ir-152639 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1526392025-02-20T12:50:09Z Processing Foods Sipos, Péter Radojčin, Milivoj unit operations processing technologies optimization food quality food safety nutrition sustainability dehydration extraction heat treatment near infrared spectroscopy membrane filtration deep learning methods thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology For a long time, the basic and only function of foods was to provide the nutrients and energy needed for human physiological processes. Since the conditions of food security have been reduced over the past century, the expectations placed on food have constantly changed and new demands have emerged. It is expected that foods should not only be safe, but they also tastier and appealing, have a long shelf-life, contain as much of the physiologically beneficial components of the raw materials as possible and have a positive impact on consumers’ health. Industrial food production needs to meet these diverse demands in a way that is economically viable and environmentally friendly, while being flexible to the ever-changing needs. Fortunately, there is a wealth of research to help the food industry, and there is an increase in the amount of information available on the physiological effects of the nutrients of our foods, their health-protecting role, and how different processing operations change their quantitative and compositional values. At the same time, the changing consumer needs are influencing the expectations and tasks related to offline and online quality analysis and quality assurance. “Processing Foods: Process Optimization and Quality Assessment” provides a snapshot of new advances in unit operations of food production for healthy nutrition. 2025-02-20T12:50:06Z 2025-02-20T12:50:06Z 2024 book ONIX_20250220_9783036577784_3 9783036577784 9783036577791 https://directory.doabooks.org/handle/20.500.12854/152639 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/9983 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-7779-1 10.3390/books978-3-0365-7779-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036577784 9783036577791 214 Basel open access |
| spellingShingle | unit operations processing technologies optimization food quality food safety nutrition sustainability dehydration extraction heat treatment near infrared spectroscopy membrane filtration deep learning methods thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology Processing Foods |
| title | Processing Foods |
| title_full | Processing Foods |
| title_fullStr | Processing Foods |
| title_full_unstemmed | Processing Foods |
| title_short | Processing Foods |
| title_sort | processing foods |
| topic | unit operations processing technologies optimization food quality food safety nutrition sustainability dehydration extraction heat treatment near infrared spectroscopy membrane filtration deep learning methods thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology |
| topic_facet | unit operations processing technologies optimization food quality food safety nutrition sustainability dehydration extraction heat treatment near infrared spectroscopy membrane filtration deep learning methods thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology |
| url | ONIX_20250220_9783036577784_3 |