CRITICAL REVIEW ON PROCESSING EFFECT ON NUTRITIONAL COMPOSITION OF FOOD PRODUCTS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Georgiana-Aurora ŞTEFÃNOIU, Elisabeta Elena POPA, Amalia Carmen MITELUŢ, Mona Elena POPA

An increase in the intake of food and constant changes in the formulation of food products has become evident in recent years. Therefore the efforts of processors together with academic circles in attending consumer demands for high quality food and dealing with raising economic standards, and nowadays particularly with ecological concerns, has triggered the development of emergent technological approaches for food processing. Recently, unconventional treatments technologies in food processing have gained increased industrial interest and have potential to replace, at least partially, the traditional well-established preservation processes (Pereira and Vicente, 2010). The objective of this work is to make a short review in respect to unconventional treatments of food, which are used nowadays in industry or are in the research and development phase. The paper presents the effects of novel techniques on the quality of food products, especially on the nutritional value.

[Read full article] [Citation]

ŞTEFÃNOIU G.A., POPA E.E., MITELUŢ A.C., POPA M.E. 2017, CRITICAL REVIEW ON PROCESSING EFFECT ON NUTRITIONAL COMPOSITION OF FOOD PRODUCTS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 249-259.


The publisher is not responsible for the opinions published in the Volume. They represent the authors’ point of view.
© 2012 Scientific Bulletin Series F.“Biotechnologies“. All Rights Reserved. To be cited: Scientific Bulletin Series F.“Biotechnologies“.
Powered by INTELTECH DEVELOPMENT.