促进营养与健康的新兴食品加工和保存方法

Manisha Sharma, Vidhya C. S., Sunitha N H, Prashun Sachan, Barinderjit Singh, Santhosh K., Shameena S.
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引用次数: 0

摘要

这篇综合评论对当代和新兴的食品加工和保存技术进行了批判性评估,主要关注点是加强营养和促进健康。论述深入探讨了一系列创新方法,包括高压加工、脉冲电场加工、振荡磁场加工、非热等离子体、超声波加工和前卫的热技术。文件提供了详细分析,阐明了这些技术对食品质量、感官属性、营养保存、货架期延长和有效灭活病原体等不同方面的多重影响。此外,文件还重点介绍了最近的一些应用,这些应用成功地改善了各种食品的营养状况。这篇综述不仅仔细分析了这些尖端技术的优势,还描述了与实施这些技术相关的挑战。报告还对潜在的未来机遇进行了深入探讨,为食品加工和保存领域不断发展的前景提供了前瞻性视角。通过扩大对这些关键技术的讨论,本综述为研究人员、从业人员以及对通过最先进的食品加工和保存方法促进营养和健康成果感兴趣的相关人士提供了宝贵的资源。
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Emerging Food Processing and Preservation Approaches for Nutrition and Health
This comprehensive review critically evaluates contemporary and emergent food processing and preservation technologies with a primary focus on enhancing nutrition and promoting health. The discourse delves into a spectrum of innovative methodologies, encompassing high pressure processing, pulsed electric field processing, oscillating magnetic field processing, nonthermal plasma, ultrasound processing, and avant-garde thermal technologies. A detailed analysis is provided, shedding light on the manifold impacts of these technologies on diverse facets such as food quality, sensory attributes, nutrient preservation, shelf-life augmentation, and the effective inactivation of pathogens. Furthermore, the document accentuates recent applications that exemplify the successful enhancement of nutritional profiles across a gamut of food products. The review not only scrutinizes the advantages but also delineates the challenges associated with the implementation of these cutting-edge technologies. An insightful exploration of potential future opportunities is incorporated, offering a forward-looking perspective on the evolving landscape of food processing and preservation. By expanding the discourse on these pivotal technologies, this review serves as a valuable resource for researchers, practitioners, and stakeholders interested in advancing nutrition and health outcomes through state-of-the-art food processing and preservation approaches.
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