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• W2022220473 endingPage "526" @default.
• W2022220473 startingPage "507" @default.
• W2022220473 abstract "ABSTRACT In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, supercritical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, “all-natural” enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed." @default.
• W2022220473 created "2016-06-24" @default.
• W2022220473 creator A5017369869 @default.
• W2022220473 creator A5031978678 @default.
• W2022220473 creator A5088565167 @default.
• W2022220473 date "2003-09-01" @default.
• W2022220473 modified "2023-10-16" @default.
• W2022220473 title "New Trends in Food Processing" @default.
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