Food preservation techniques

Zeuthen, P.; Bøgh-Sørensen, Leif

doi:10.1533/9781855737143

Cited by 50 publications

(30 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, greater shelflife extensions are associated with poorer nutritional quality (47). However, the extent of degradation can be quite different as a function of the food/process combination ( Figure 3) (48,49). For example, stabilization can be achieved by thermal treatments.…”

Section: Proposition Of Objective Indexes To Consider Food Processingmentioning

confidence: 99%

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Fardet

Rock

Bassama

et al. 2015

Advances in Nutrition

View full text Add to dashboard Cite

To date, observational studies in nutrition have categorized foods into groups such as dairy, cereals, fruits, and vegetables. However, the strength of the association between food groups and chronic diseases is far from convincing. In most international expert surveys, risks are most commonly scored as probable, limited, or insufficient rather than convincing. In this position paper, we hypothesize that current food classifications based on botanical or animal origins can be improved to yield solid recommendations. We propose using a food classification that employs food processes to rank foods in epidemiological studies. Indeed, food health potential results from both nutrient density and food structure (i.e., the matrix effect), both of which can potentially be positively or negatively modified by processing. For example, cereal-based foods may be more or less refined, fractionated, and recombined with added salt, sugars, and fats, yielding a panoply of products with very different nutritional values. The same is true for other food groups. Finally, we propose that from a nutritional perspective, food processing will be an important issue to consider in the coming years, particularly in terms of strengthening the links between food and health and for proposing improved nutritional recommendations or actions. Adv Nutr 2015;6:629-38.

show abstract

Section: Proposition Of Objective Indexes To Consider Food Processingmentioning

confidence: 99%

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Fardet

Rock

Bassama

et al. 2015

Advances in Nutrition

View full text Add to dashboard Cite

show abstract

“…However, the effective improvement achieved using this combined treatment decreased as the treatment temperature increased. Manothermosonication could be useful to inactivate those enzymes within food materials that do not require such high temperatures for preservation [54].…”

Section: Enzyme Inactivationmentioning

confidence: 99%

Use of ultrasound in food preservation

Ercan¹,

Soysal²

2013

View full text Add to dashboard Cite

Ultrasound is versatile and innovative technology due to its wide range of application and increase in knowledge and research studies. It is used in food industry for many purposes including analysis methods and food processings such as freezing, cutting, drying, tempering, homogenization, degassing, antifoaming, filtration and extraction. Ultrasound can be used as a promoter or alternative to food processing. There may be numereous advantages of using ultrasound for food processing such as effective mixing, increased mass transfer, reduced energy, reduced temperature and increased production rate. Due to the elimination of microorganisms and enzymes without destroying nutrients of foods, ultrasound can be used as an alternative method to thermal treatments in the food preservation. Additionally, low power ultrasound is thought to be an attractive nonthermal method due to overcome problems which occur during heat treatments such as physical and chemical changes, nutritional loss and change in organoleptic properties. This review summarizes mechanism, operation and latest potential applications of ultrasound in the food preservation.

show abstract

“…It is widely used on products such as cheese and sausages. Natamycin was found to be effective in preserving soft cheese with no detrimental effect on ripening (Zeuthen & Bøgh-Sørensen 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products

Hanušová¹,

Dobiáš²,

Klaudisová³

2009

Czech J. Food Sci.

View full text Add to dashboard Cite

Abstract:The study was aimed to (i) test the effect of polyethylene (LDPE) films coated by commercially available polyvinylchloride (PVC) lacquer with addition of nisin preparation Nisaplin ® (5% w/w) and/or natamycin preparation Delvocid TM (10% w/w) on the growth of target bacteria, yeasts and moulds on the surface of soft cheese Blaťácké zlato produced by company Madeta, a.s., Veselí nad Lužnicí, and (ii) prepare and study the antimicrobial films with incorporated lactic acid or sodium lactate, suitable for packaging of raw chicken meat. The cheese in contact with nisin/natamycin treated film was stored at temperature 4°C and 23°C for 23 days, while chicken meat packaged in lactic acid/sodium lactate releasing films was stored only at 4°C for 7 days. Released antimicrobial agents caused retardation of tested microorganism growth by more than 1 logarithmic cycle on the surface of cheese Blaťácké zlato and by more than 2 logarithmic cycles in raw chicken meat.

show abstract

Food preservation techniques

Cited by 50 publications

References 0 publications

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Current Food Classifications in Epidemiological Studies Do Not Enable Solid Nutritional Recommendations for Preventing Diet-Related Chronic Diseases: The Impact of Food Processing

Use of ultrasound in food preservation

Effect of Packaging Films Releasing Antimicrobial Agents on Stability of Food Products

Contact Info

Product

Resources

About