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Journal articles on the topic 'Food technologies'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

Ankit Kumar and Rajeev Ranjan Thakur. "Latest technologies in food processing." Agricultural Engineering Today 46, no. 4 (2025): 45–48. https://doi.org/10.52151/aet2022464.1608.

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Consumer demand for fresh, nutritious, and minimally processed foods has risen recently. This new trend for safe and healthy foods has led to the development of innovative food processing technologies that cause less damage to nutrients and maintains the product quality without compromising flavour, appearance and nutrition. Some of these novel techniques like cold plasma, hyperbaric storage, smart packaging, supercritical fluid extraction, smart grain storage system and renewable energy utilization in the form of solar energy have attracted many food processors as well as scientists. These te

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2

Lahiri, Saikat, Indranil Bose, and Adrija Majumdar. "Rebel Foods’ Cloud Kitchen Technologies: Food for Thought?" Communications of the Association for Information Systems 54, no. 1 (2024): 155–79. http://dx.doi.org/10.17705/1cais.05407.

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This case study examines the India based cloud kitchens and food services provider Rebel Foods’ technology platforms. We document the development of the company from its foundation in 2004 and the role played by technology in enabling its various lines of business. We describe in detail the technology stack that drives the operations at Rebel Foods. We also present various emerging technologies such as artificial intelligence (AI), machine learning (ML), robotic process automation (RPA), blockchain, and augmented reality (AR) that may be utilized by Rebel Foods to increase efficiency, build cu

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3

Uma Mageshwari, S. "Technologies in Food Processing." Indian Journal of Nutrition and Dietetics 57, no. 1 (2020): 115. http://dx.doi.org/10.21048/ijnd.2020.57.1.24724.

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Buckow, Roman, and Michelle Bull. "Advanced food preservation technologies." Microbiology Australia 34, no. 2 (2013): 108. http://dx.doi.org/10.1071/ma13037.

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5

Arvanitoyannis, I. S. "Novel Food Processing Technologies." International Journal of Food Science and Technology 41, no. 4 (2006): 470–74. http://dx.doi.org/10.1111/j.1365-2621.2005.01109.x.

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6

OZDEMIR, MURAT, and JOHN D. FLOROS. "Active Food Packaging Technologies." Critical Reviews in Food Science and Nutrition 44, no. 3 (2004): 185–93. http://dx.doi.org/10.1080/10408690490441578.

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7

Bari, Md Latiful, Alexandru Grumezescu, Dike O. Ukuku, Gargi Dey, and Tatsuro Miyaji. "New Food Processing Technologies and Food Safety." Journal of Food Quality 2017 (2017): 1–2. http://dx.doi.org/10.1155/2017/3535917.

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8

Al-Sharify, Zainab T., Shahad Z. Al-Najjar, Christian Kosisochukwu Anumudu, Abarasi Hart, Taghi Miri, and Helen Onyeaka. "Non-Thermal Technologies in Food Processing: Implications for Food Quality and Rheology." Applied Sciences 15, no. 6 (2025): 3049. https://doi.org/10.3390/app15063049.

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The food industry mostly utilises thermal processing technologies to enhance the food safety and shelf life by inactivating enzymes, pathogens, and spores. However, there is a shift towards consumer preference for minimally processed foods due to health concerns and the limitations of the conventional thermal processing methods. Thus, the food industry has recently increased the utilisation of non-thermal technologies for food processing and preservation in the production of foods while maintaining the nutritional and sensory qualities of the food. Non-thermal approaches including a Pulsed Ele

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Mitropoulou, Gregoria, Viktor Nedovic, Arun Goyal, and Yiannis Kourkoutas. "Immobilization Technologies in Probiotic Food Production." Journal of Nutrition and Metabolism 2013 (2013): 1–15. http://dx.doi.org/10.1155/2013/716861.

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Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.

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10

Bindurani, HA, Devadiga Disha, and Aradhana. "TRENDS AND TECHNOLOGIES FOR FOODS PRINTING." Journal of Advancement in Architectures for Computer Vision 1, no. 1 (2025): 12–19. https://doi.org/10.5281/zenodo.14928732.

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<em>3D additive food manufacturing </em>to get the g-code, slicer software will “slice” 3D model into <em>materials is among the innovations that could revolutionize people’s food choices and consumption. Food innovation and production have advanced considerably in recent years and its market has shown rapid annual expansion. Printing food technologies are considered as a potential solution for producing customized foods such as military food, and astronaut food. The printable food ink material still lacks standardization and superior extrusion process equivalent to other add

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11

Sorică, Elena, Cristian Marian Sorică, Mario Cristea, and Iulia Andreea Grigore. "Technologies used for food preservation using microwaves." E3S Web of Conferences 286 (2021): 04008. http://dx.doi.org/10.1051/e3sconf/202128604008.

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Food preservation is the process of treating food, with the aim of preserving its qualities for as long as possible. Extending the freshness period for processed foods has been and is a continuing challenge for producers in the food industry. New technologies and conservation methodologies are continuously researched, which will have as little effect as possible on the nutritional value of the products. Microwave food processing is constantly evolving, rapid heating and high energy efficiency are the major advantages of using this technology. The paper presents a study regarding the preservati

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12

Farkasa, J., and Cs Mohácsi-Farkas. "Food processing technologies — and the sustainable food chain." Acta Alimentaria 40, no. 1 (2011): 1–5. http://dx.doi.org/10.1556/aalim.40.2011.1.0.

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13

McTavish, Jill. "Everyday life classification practices and technologies." Journal of Documentation 71, no. 5 (2015): 957–75. http://dx.doi.org/10.1108/jd-08-2014-0105.

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Purpose – Through the application of domain-analytic principles, the purpose of this paper is to explore how participants’ understandings of healthy eating are related to their grouping and classification of foods. Design/methodology/approach – In total, 30 food-interested people were asked to (1) sort a series of 56 statements about food, health, and eating on a scale from “most disagree” to “most agree”; (2)complete an open card sort of 50 foods; and (3) classify these 50 foods on a scale from “most unhealthy” to “most healthy”. Exercises (1) and (3) involved Q-methodology, which groups peop

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14

Grujic, Radoslav. "Modern technologies and food safety." Chemical Industry 57, no. 10 (2003): 449–55. http://dx.doi.org/10.2298/hemind0310449g.

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To resolve the problem of lack of food in the World within primary food production, processing and procedures of preserving, new methods have been implemented (implementation of materials for protection, medications utilization of new areas for production purposes, use of GM microorganisms plants, even animals, utilization of food additives, introduction of new procedures of preservation, etc) However, these procedures do not always move in the direction of ensuring food safety. Implementation of mentioned procedures creates resistance by consumers. The opinion and the attitude about this issu

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15

Lohinova, Аnna, and Оksana Petrusha. "Maillard reaction in food technologies." Ukrainian Journal of Food Science 11, no. 2 (2023): 81–109. http://dx.doi.org/10.24263/2310-1008-2023-11-2-4.

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16

Rollin, Fanny, Jean Kennedy, and Josephine Wills. "Consumers and new food technologies." Trends in Food Science & Technology 22, no. 2-3 (2011): 99–111. http://dx.doi.org/10.1016/j.tifs.2010.09.001.

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17

Skovgaard, Niels. "Drying technologies in food processing." International Journal of Food Microbiology 129, no. 2 (2009): 209. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.12.004.

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18

Astwood, James D., and Roy L. Fuchs. "Preventing food allergy: Emerging technologies." Trends in Food Science & Technology 7, no. 7 (1996): 219–26. http://dx.doi.org/10.1016/0924-2244(96)10026-1.

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19

Knorr, D., A. Froehling, H. Jaeger, K. Reineke, O. Schlueter, and K. Schoessler. "Emerging Technologies in Food Processing." Annual Review of Food Science and Technology 2, no. 1 (2011): 203–35. http://dx.doi.org/10.1146/annurev.food.102308.124129.

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20

Loebnitz, Natascha, and Klaus G. Grunert. "Evaluative Conditioning of Food Technologies." Psychology & Marketing 32, no. 7 (2015): 725–41. http://dx.doi.org/10.1002/mar.20813.

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21

Nowacka, Małgorzata, Magdalena Dadan, and Urszula Tylewicz. "Drying Technologies in Food Processing." Applied Sciences 13, no. 19 (2023): 10597. http://dx.doi.org/10.3390/app131910597.

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22

Bogdanov, V. D., and A. V. Pankina. "Cryoprotectors in food refrigeration technologies." Trudy VNIRO 191 (March 23, 2023): 142–55. http://dx.doi.org/10.36038/2307-3497-2023-191-142-155.

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The purpose of the work: systematization of trends in the development of scientific research on the creation of effective cryoresistant systems for the refrigeration technology of food, including from aquatic biological resources.Results: analytical studies have shown the widespread use of cryoprotectors in cryobiology, aquaculture, the production of various food products and other industries. In the food industry, it is advisable to use natural materials that do not have toxicity and are components of food products as cryoprotectors.Novelty of the work: a promising direction is the use of pro

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23

Alhammadi, Yousif, Doris Ying Ying Tang, Kit Wayne Chew, Suksun Amornraksa, and Pau Loke Show. "Climate-Conscious Food Preserving Technologies for Food Waste Prevention." E3S Web of Conferences 428 (2023): 02004. http://dx.doi.org/10.1051/e3sconf/202342802004.

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Global food production is responsible for around 26% of greenhouse gas emissions caused by human activities. Notably, 6% of these emissions are caused by unconsumed food. Both traditional and current climate-conscious technologies for food preservatives that assure food waste reduction are discussed. This review investigates the potential of smart packaging biosensors and natural antimicrobial agents in fostering environmentally friendly, cutting-edge food systems. Specifically, it highlights the studies that explore the use of natural antimicrobial agents of calcined corals in active packagin

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24

Barringer, Sheryl A., and Nutsuda Sumonsiri. "Electrostatic Coating Technologies for Food Processing." Annual Review of Food Science and Technology 6, no. 1 (2015): 157–69. http://dx.doi.org/10.1146/annurev-food-022814-015526.

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25

Paucar-Menacho, Luz María, Cesar Moreno-Rojo, and Saúl Ricardo Chuqui-Diestra. "Emerging non-thermal technologies in the food industry: Advances and potential applications in food processing." Scientia Agropecuaria 15, no. 1 (2024): 65–83. http://dx.doi.org/10.17268/sci.agropecu.2024.006.

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Currently, the food industry prioritizes the safety and quality of products, facing the challenge of maintaining sensory and nutritional integrity. To address this challenge, emerging non-thermal technologies are being explored that offer significant advantages in improving food quality over conventional technologies. This review aims to provide a comprehensive understanding of how these innovative technologies can transform the traditional food processing landscape as we know it. Non-thermal technologies have the potential to reduce energy consumption for food production, processing and packa

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26

MIKŠ-KRAJNIK, MARTA, HYUN-GYUN YUK, AMIT KUMAR, et al. "ENSURING FOOD SECURITY THROUGH ENHANCING MICROBIOLOGICAL FOOD SAFETY." COSMOS 11, no. 01 (2015): 69–97. http://dx.doi.org/10.1142/s0219607715500056.

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Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficie

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27

Hrushetsky, Roman, Iryna Hrynenko, and Klink Hans van. "Innovative Technologies of Taste Supplements." Restaurant and Hotel Consulting. Innovations 2, no. 1 (2019): 36–44. https://doi.org/10.31866/2616-7468.2.1.2019.170409.

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Topicality. Among all known foods, food salt and sugar have the most complaints and they are called white deaths. The valuable sugar has become harmful due to excessive use and purification, which eliminates the associated minerals and minor compounds that accompany it in vegetable raw materials. A large amount of nutritional salt is harmful due to excessive amounts of sodium. The regulation of the chemical composition of these foods, which will reduce their harmful effects on the human body, it is an urgent task of the present. Purpose and methods. The purpose of the research i

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28

Lin, Yang, Cong Li, Lejuan Shi, and Lixia Wang. "Anthocyanins: Modified New Technologies and Challenges." Foods 12, no. 7 (2023): 1368. http://dx.doi.org/10.3390/foods12071368.

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Anthocyanins are bioactive compounds belonging to the flavonoid class which are commonly applied in foods due to their attractive color and health-promoting benefits. However, the instability of anthocyanins leads to their easy degradation, reduction in bioactivity, and color fading in food processing, which limits their application and causes economic losses. Therefore, the objective of this review is to provide a systematic evaluation of the published research on modified methods of anthocyanin use. Modification technology of anthocyanins mainly includes chemical modification (chemical acyla

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29

Sokolenko, Anatolii, Oleksandr Shevchenko, Olha Koval, Kostyantyn Vasylkivskyi, Iryna Maksymenko, and Anastasiia Shevchenko. "Phase transitions in food production technologies." Ukrainian Food Journal 9, no. 4 (2020): 889–900. http://dx.doi.org/10.24263/2304-974x-2020-9-4-13.

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30

Beletkaia, Elena. "Photonic Technologies are ‘Invading’ Food Industry." PhotonicsViews 18, no. 1 (2021): 31–33. http://dx.doi.org/10.1002/phvs.202170109.

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31

Scranton, Philip B., and Thomas S. Dicke. "From New Technologies to Fast Food." Reviews in American History 22, no. 4 (1994): 650. http://dx.doi.org/10.2307/2702814.

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32

Füzesi, István. "Applied EDI technologies in food traceability." Acta Agraria Debreceniensis, no. 29 (July 28, 2008): 69–74. http://dx.doi.org/10.34101/actaagrar/29/2971.

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Due to globalisation, the new technological developments and the complexity of food supply processes, the European food sector is increasingly becoming more complex. The consumers’ trust in food, triggered and affected by a number of food crises, is low. Today, consumers increasingly expect safe and high quality food and demand information about the origin of their food. Also, economic health of food industry can be greatly affected by food crises; therefore efficient and effective mechanisms are required to assist food industry in tracking and tracing products along the food chain. In this pa

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33

Gavrilova, N. B., N. L. Chernopolskaya, and D. N. Moiseikina. "Innovative technologies of specialized food products." Milk branch magazine, no. 06 (May 20, 2022): 22–31. http://dx.doi.org/10.33465/2222-5455-2022-6-22-31.

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34

Sokolenko, A., О. Shevchenko, S. But, and О. Stepanets. "CLOSED ENERGY CONTOURS IN FOOD TECHNOLOGIES." Scientific Works of National University of Food Technologies 25, no. 1 (2019): 116–27. http://dx.doi.org/10.24263/2225-2924-2019-25-1-13.

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35

Sahebghadam Lotfi, Abbas. "The Food Crisis and New Technologies." Iranian Journal of Biotechnology 11, no. 1 (2013): 1–2. http://dx.doi.org/10.5812/ijb.10276.

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36

Belyaeva, M., O. Kitova, A. Popov, and E. Chernikova. "Innovative technologies in food production processes." IOP Conference Series: Earth and Environmental Science 937, no. 3 (2021): 032044. http://dx.doi.org/10.1088/1755-1315/937/3/032044.

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Abstract The article presents the development of the agro-industrial complex taking into account innovations in the field of digitalization of technological processes of the food industry. The tasks of digitalization, the evolution of the industry are described, digital technologies introduced into the processes of the food industry, the introduction of smart production, Big Data technologies, machine vision, additive technologies are listed. Examples of the introduction of digital technologies in different countries are shown. The factors limiting the introduction of digital technologies, lac

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37

Siegrist, Michael, and Christina Hartmann. "Consumer acceptance of novel food technologies." Nature Food 1, no. 6 (2020): 343–50. http://dx.doi.org/10.1038/s43016-020-0094-x.

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38

Cherkasova, Elmira, Pavel Golinitsky, and Uliana Antonova. "Ensuring food safety using digital technologies." BIO Web of Conferences 116 (2024): 02008. http://dx.doi.org/10.1051/bioconf/202411602008.

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The article discusses the conditions and periods of storage of cereals and flour. Processes occurring in the objects under study when storage conditions are not met, ways of contamination of grain stocks by pests. The use of digital methods will ensure transparency of all links - from producer to consumer, and feedback will help to find and localize the source of infection.

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39

Antipov, S., I. Khozyaev, V. Panfilov, D. Rudoy, and S. Shakhov. "Food technologies and their environmental impact." IOP Conference Series: Materials Science and Engineering 1001 (December 31, 2020): 012137. http://dx.doi.org/10.1088/1757-899x/1001/1/012137.

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40

Barbosa-Cánovas, G. V., Marc Hendrickx, and Dietrich Knorr. "Innovative food science and emerging technologies." Innovative Food Science & Emerging Technologies 1, no. 1 (2000): 1. http://dx.doi.org/10.1016/s1466-8564(00)00005-9.

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41

Dalla Rosa, Marco, Keshavan Niranjan, and Pedro Fito Maupoey. "Engineering promising technologies for food innovation." Journal of Food Engineering 259 (October 2019): 1–2. http://dx.doi.org/10.1016/j.jfoodeng.2019.04.002.

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42

Silva, Juan L. "Novel technologies and ingredients in food." Trends in Food Science & Technology 7, no. 1 (1996): 26–28. http://dx.doi.org/10.1016/0924-2244(96)81354-9.

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43

Cai, Luyun, Minjie Cao, Joe Regenstein, and Ailing Cao. "Recent Advances in Food Thawing Technologies." Comprehensive Reviews in Food Science and Food Safety 18, no. 4 (2019): 953–70. http://dx.doi.org/10.1111/1541-4337.12458.

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44

Kryzhak, L. "ULTRASONIC TECHNOLOGIES IN THE FOOD INDUSTRY." Scientific bulletin of the Tavria State Agrotechnological University 1, no. 12 (2022): 1–15. http://dx.doi.org/10.31388/2220-8674-2022-1-15.

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45

Burdo, O. G. "Nanoscale effects in food-production technologies." Journal of Engineering Physics and Thermophysics 78, no. 1 (2005): 90–96. http://dx.doi.org/10.1007/s10891-005-0033-6.

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46

Belyaeva, Marina, Natalia Akimova, Alexander Sokolov, Dmitriy Ziborov, Stepan Burlankov, and Artem Davydov. "Vending technologies in improving food services." E3S Web of Conferences 413 (2023): 01002. http://dx.doi.org/10.1051/e3sconf/202341301002.

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To date, vending machines are widespread. If abroad vending machines are used everywhere to sell a wide variety of goods and even services, then in our country, so far, as a rule, only classic coffee machines and spring machines for issuing snacks attract the attention of buyers. Only in recent years, there has been a trend towards the emergence of atypical vending machines in Russia, such as vending machines for the sale of french fries, coffee shops, dumplings, pizza makers, etc. The article presents the developed vending machine for the preparation and sale of potato balls, the principle of

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47

Silva, Filipa Vinagre Marques, and Indrawati Oey. "Non-Thermal Technologies for Food Processing." Applied Sciences 13, no. 13 (2023): 7734. http://dx.doi.org/10.3390/app13137734.

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This Special Issue covers the utilization of non-thermal technologies, specifically high pressure processing (HPP) or high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound (US), and ultraviolet (UV) for food processing and preservation [...]

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48

Frewer, L. J., K. Bergmann, M. Brennan, et al. "Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies." Trends in Food Science & Technology 22, no. 8 (2011): 442–56. http://dx.doi.org/10.1016/j.tifs.2011.05.005.

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49

Ying, Xiaoguo, Taiyu Li, Shanggui Deng, et al. "Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review." Comprehensive Reviews in Food Science and Food Safety 23, no. 1 (2024): 1–34. http://dx.doi.org/10.1111/1541-4337.13290.

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AbstractAquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing intere

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50

Shimoda, Mitsuya. "Food Sciences and Technologies for Development of High Quality Food." Nippon Shokuhin Kagaku Kogaku Kaishi 65, no. 5 (2018): 233–46. http://dx.doi.org/10.3136/nskkk.65.233.

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