Modern trends and techniques for food preservation

Talib, Ambreen; Samad, Abdul; Hossain, Md Jakir; Muazzam, Ayesha; Anwar, Bushra; Atique, Rameen; Hwang, Young-Hwa; Joo, Seon-Tea

doi:10.5851/fl.2024.e6

Food Life

2024

DOI: 10.5851/fl.2024.e6

|View full text |Cite

Modern trends and techniques for food preservation

Ambreen Talib,

Abdul Samad,

Md Jakir Hossain

et al.

Abstract: The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since 2020.It covers the all scientific and technological aspects of food and life science.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 100 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Optimization of Processing Techniques for Sugarcane Juice Self Life Expansion: pH Adjustment and Pasteurization Strategies

Chauhan,

Kaushal,

Vaidya

et al. 2024

Sugar Tech

View full text Add to dashboard Cite

Optimization of Processing Techniques for Sugarcane Juice Self Life Expansion: pH Adjustment and Pasteurization Strategies

Chauhan,

Kaushal,

Vaidya

et al. 2024

Sugar Tech

View full text Add to dashboard Cite

Recent Market Analysis of Plant Protein-Based Meat Alternatives and Future Prospect

Samad,

Kumari,

Hussain

et al. 2024

THE JAPS

View full text Add to dashboard Cite

Food shortage is a primary challenge as the human population is increasing rapidly. Therefore, the world is looking for ways to establish sustainability in the food system to generate nutritious food with better sensory qualities. To fulfill the animal protein requirements of the world, different meat alternatives are available in the market, like cultured meat, mycoprotein, and insects, but from a sustainable point of view, plant-based meat alternatives are the most suitable. However, in producing these alternatives, industrialists need to be aware of particular challenges and opportunities in production and marketing while manufacturing. The major challenge for industrialists is the consumer acceptance rate, which depends on plant-based products' physical appearance and taste. They can improve the marketing of plant-based meat products by improving plant-based meat alternatives' physical and sensory characteristics. The focus of this paper is to discuss the technologies necessary for the production of plant-based meat alternatives. The current findings suggest that the market scenario will change for plant-based meat producers, in which customer preference and beliefs will have a massive role in the acceptance and marketing of this meat. The development of plant-based meat alternatives is the first step to achieving the goal of sustainable food; more innovations are needed to establish a healthier and sustainable food system as this type of food has a low carbon footprint compared to other products available. Keywords: Plant-based meat, sustainability, food shortage, consumer preference, opportunities, challenges.

show abstract

Yogurt: A spoonful of wellness for every body

Talib,

Samad,

Shah

et al. 2024

Food Life

View full text Add to dashboard Cite

Yogurt has surged due to its nutritional value, sensory characteristics, and probiotic benefits.Yogurt is produced by starter culture consisting of Streptococcus thermophilus and Lactobacillus bulgaricus. Set and stirred yogurt are the two main types of yogurts. It can also be available in flavored form with food additives (Moringa leaf powder, grape seeds, date palm, essential oils, and honey) that increase its functionality and nutraceutical characteristics. It is a bio-available source of essential amino acids, vitamins (D, B6, and B12), riboflavin, and calcium. Additionally, yogurt prevents gastrointestinal diseases (Crohn's disease, ulcerative colitis), inflammatory bowel disease (IBD), type-2 diabetes, osteoporosis, obesity, and high blood pressure. Due to its various health benefits, consumer demand for yogurt has been raised, resulting in the fastest-growing dairy sector in the world market. Adding herbs and their additives like oils could improve nutraceutical properties, food safety, and biopreservation and benefit consumers' health (Talib et al., 2024). This review article scrutinizes the presence of beneficial strains in yogurt and other dairy products. This review also discusses the different types of yogurts, the manufacturing process of yogurt, health benefits including nutraceutical and rheological characteristics, and natural additives that increase the quality of yogurt, and highlights recent advancements in this regard.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Modern trends and techniques for food preservation

Abstract: The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since 2020.It covers the all scientific and technological aspects of food and life science.

Cited by 3 publications

References 100 publications

Optimization of Processing Techniques for Sugarcane Juice Self Life Expansion: pH Adjustment and Pasteurization Strategies

Optimization of Processing Techniques for Sugarcane Juice Self Life Expansion: pH Adjustment and Pasteurization Strategies

Recent Market Analysis of Plant Protein-Based Meat Alternatives and Future Prospect

Yogurt: A spoonful of wellness for every body

Contact Info

Product

Resources

About