Explore chapters and articles related to this topic
Sustainable Use of Food-Grade Microorganisms in Traditional Fermented Food Production
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
Kolawole Banwo, Omotade R. Ogunremi, Adekemi T. Adesulu-Dahunsi
The conversion of raw ingredients into food and other forms of food products is referred to as food processing. This involves the transformation of harvested crops to create attractive, marketable food products with long shelf life. The improvement in the quality and safety of foods is dependent on its processing techniques. Foods are considered safe if it is free from hazards related to physical, chemical, and microbiological at a concentration that does not pose a public health risk (Balarebe et al., 2017). Safe food when consumed does not pose a deleterious effect on the consumers. Food processing plays an essential role in food security because it deals with the surplus and shortages in the food chain, thereby increasing food availability. Indigenous microorganisms refer to a group of beneficial microbes that are intrinsic in foods produced in a certain area. Food contamination is the presence of materials or microorganisms that are alien to such foods. Contamination can also be through human beings who handle food in an unhygienic manner and environment. Microorganisms generally cause unwanted spoilage of foods while contamination by disease-causing microorganisms triggers food safety problems.
Nano-Innovations in Food Packaging to Preserve Food Flavor and Odor
Published in Shiji Mathew, E.K. Radhakrishnan, Nano-Innovations in Food Packaging, 2023
Aiswarya Sathian, K. S. Joshy, Sabu Thomas
There are a set of chemical and physical techniques in the food nanotechnology and is used in food ingredients transformation and agricultural products into food. It encircles numerous forms of food processing, like grinding grain to make raw flour to industrial complex methods and home cooking used to make convenience foods. Merits of food processing include toxin removal, preservation, easy marketing and tasks of distribution, food consistency increase and improving the quality of food. With the aid of processing food technology, a huge profit potent persists for producers and supply agents of food products that are processed.
Source of Contamination and Effect of Food Processing on Pesticide Residue in Food
Published in Narendra Kumar, Vertika Shukla, Persistent Organic Pollutants in the Environment, 2021
Sunita Mishra, Dhananjay Kumar, Poorva Dubey
The food industry is under growing pressure to satisfy the demands of food security under several stringent regulations. Food processing is all the practices adopted by the food industry to convert raw food materials into “ready to eat” form. Preparation of food into ready-to-eat form takes multiple processing stages, each of which may be a source of contamination. Some chemicals are mixed into food intentionally during processing to increase shelf life, and other may be unintentionally added that lead to adverse health effects (Table 6.1). Food contamination by harmful chemicals during the different phases of food processing—such as packaging, stowage, loading, and transportation—is a major food-safety concern that poses serious risks to consumer health.
Encapsulation of dairy protein hydrolysates: Recent trends and future prospects
Published in Drying Technology, 2021
Maiara Giroldi, Isabel Marie Grambusch, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza
Food processing consists in transforming raw materials through controlled stages into safe, healthy, and nutritionally appropriate food products, with appropriate shelf-life while maintaining physicochemical and sensory properties. Some operations can provide specific properties to processed foods, either through the presence of functional bioactive components or through appropriate release systems. These properties can optimize the action of a bioactive component, making the food functional without compromising its quality.[1]