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Journal articles on the topic 'Food technology'

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Published: 4 June 2021
Last updated: 12 October 2024

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1

Appleby, Primrose. "Food technology." Set: Research Information for Teachers, no. 2 (August 1, 1998): 1–4. http://dx.doi.org/10.18296/set.0839.

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2

Levine, A. S., T. P. Labuza, and J. E. Morley. "Food Technology." New England Journal of Medicine 312, no. 10 (March 7, 1985): 628–34. http://dx.doi.org/10.1056/nejm198503073121006.

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3

Aret, V. А. "USE OF FOOD RESOURCES AND DEVELOPMENT OF FOOD PRODUCTION TECHNOLOGY." Foods and Raw materials 5, no. 1 (June 29, 2017): 4–10. http://dx.doi.org/10.21179/2308-4057-2017-1-4-10.

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4

BN, Edae. "Food Irradiation - An Effective Technology for Food Safety and Security." Food Science & Nutrition Technology 8, no. 4 (October 5, 2023): 1–6. http://dx.doi.org/10.23880/fsnt-16000312.

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This review will look at the irradiation-based food preservation method. A country’s ability to successfully adopt new technologies hinges on the availability of a suitable infrastructure. Irradiation has a low operating cost and utilizes minimal energy, but it requires significant capital investments and a minimum output volume to be economical. Over a specific threshold concentration, off tastes might develop and organoleptic changes can occur. At low quantities, however, not all pathogens and their poisons will be eliminated. Radiation therapy can be difficult to standardize because the results vary. How effectively the therapy works depends on several factors, including the commodity and cultivar, radiation dose, level of maturity, physiological status, temperature and environment before and after treatment, pre-and post-harvest treatments, and the sensitivity of the microorganisms to be controlled. Tolerance varies with the maturity level. Depending on public perception, regulatory actions, economics, and logistics associated with specific conditions, irradiation as a method of reducing foodborne diseases will be used. Not all foods can be irradiated in all situations due to technological and financial restrictions. Irradiation cannot indefinitely extend the shelf life of fresh food because the enzymes in foods like fruits, vegetables, fish, shellfish, meat, and poultry are still active and resistant to even high-dose radiation. If foods are exposed to too much radiation, they may lose flavor, especially if they are high in fat. Irradiated grains and legumes must be packaged carefully to prevent insect infestations because irradiation does not leave behind any harmful residue that would deter insects. Irradiation produces very little chemical changes in food, and the changes are similar to those by other preservation methods like heat. The application of irradiation technology will benefit farmers whose post-harvest grain lost value as a result of food spoilage, consumers who experience health problems as a result of virus exposure, exporters of such cereals, and ultimately the government, which gains economically from the hard cash generated. It will also benefit firms that package food, extension agents, technical assistants, and researchers. Radiation processing of food has been approved by various international statutory bodies and organizations to ensure ‘Food Security & Safety’, and overcome ‘Technical barrier to International Trade’ and currently is being practiced in more than 60 countries worldwide.
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5

Kumar, Abhijeet, Simran Simran, Abhinandan Kumar, and Muhammad Mubashshir. "Food Security and its Conservation Technology." International Journal of Research Publication and Reviews 5, no. 5 (May 17, 2024): 8124–28. http://dx.doi.org/10.55248/gengpi.5.0524.1331.

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6

Patel, Yashwant Kumar. "EXTRUSION TECHNOLOGY: AN EFFICIENT TECHNOLOGY IN FOOD PROCESSING." International Journal of Multidisciplinary Research Configuration 2, no. 4 (October 28, 2022): 01–20. http://dx.doi.org/10.52984/ijomrc2401.

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Extrusion technology is an efficient method of producing varieties of new food products with minimal loss of nutrients. It is a food processing technique that integrates numerous unit activities such as mixing, heating, kneading, shearing, shaping, and forming into a single process. Food extrusion is a type of extrusion that is used in the food processing industry. It is a procedure in which a mixture of materials is driven through an aperture in a perforated plate or die with a food-specific pattern, and then cut to size by blades. The extruder is the machine that drives the mixture through the die, and the mixture is known as the extrudate. The extruder is made out of a big revolving screw that is firmly fitted into a stationary barrel, with the die at the end.This paper focuses on the operational practises used in the food processing business as well as their effects on various foods and their physiochemical properties. Extrusion processing is significant in food processing because it is used to make pasta, textured vegetable protein (TVP), ready-to-eat cereal snacks, baby meals, morning cereals, dietary fibre, pet foods, cereal-based modified starch, and conventional items. Extrusion cooking aids in the inactivation of enzymes and lowers microbial activity, Because of the high temperature, extrusions have an influence on the quality of food items. The most significant influence is on nutritional and physio-chemical characteristics. Because of the forward shifting of chemical structure, nature of protein, carbohydrates, and other elements. Extruded products are manufactured using many types of extruders. Key-words: Extrusion, minimal processing technology, extruded products, ready-to-eat cereal snacks, and HTST.
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7

Udoh, Iniobong Enefiok. "The Role of Digital/ Telecommunication Technology in Food and Nutrition Technology." Food Science & Nutrition Technology 4, no. 5 (September 19, 2019): 1–3. http://dx.doi.org/10.23880/fsnt-16000197.

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8

Wilbey, R. Andrew. "Food Packaging Technology." International Journal of Dairy Technology 58, no. 2 (May 2005): 125. http://dx.doi.org/10.1111/j.1471-0307.2005.00157.x.

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9

Talhouk, Reem, Lizzie Coles-Kemp, Rikke Bjerg Jensen, Madeline Balaam, Andrew Garbett, Hala Ghattas, Vera Araujo-Soares, Balsam Ahmad, and Kyle Montague. "Food Aid Technology." Proceedings of the ACM on Human-Computer Interaction 4, CSCW2 (October 14, 2020): 1–25. http://dx.doi.org/10.1145/3415205.

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10

Chen, Xiao Dong, and Dong Li. "Food powder technology." Journal of Food Engineering 94, no. 2 (September 2009): 129. http://dx.doi.org/10.1016/j.jfoodeng.2009.02.027.

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11

Kennedy, John F., and Charles A. White. "Food technology international." Carbohydrate Polymers 9, no. 4 (January 1988): 333. http://dx.doi.org/10.1016/0144-8617(88)90053-7.

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12

Chen, Jun, Yu Pei, and Shi Yan Xu. "Application of Ultra-high Pressure Processing Technology." Journal of Economics and Public Finance 5, no. 3 (July 31, 2019): p341. http://dx.doi.org/10.22158/jepf.v5n3p341.

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High pressure processing is an innovation for the traditional food processing and preservation method. Since the method of ultra-high pressure processing (HPP) exerts a very little influence on the covalent bond of food, its influence on the nutrition, taste, and texture of food is minimized. However, HPP food is perishable in long distance transportation and sales process. Since food freshness directly affects the final demand in market, how to use the appropriate strategy to manage commodity stocks effectively during the long time and distance in food transportation and match the supply and demand of HPP food to improve the competitiveness of companies are the challenges faced by HPP food companies in upstream and downstream supply chain. This paper describes of the different features of HPP foods compared to that of traditional processed foods, and analyzes the collaboration of HPP foods supply chain members.
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13

Yan, Kaichen. "Application of genetically modified technology in food." Theoretical and Natural Science 33, no. 1 (March 8, 2024): 269–74. http://dx.doi.org/10.54254/2753-8818/33/20240928.

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At present, the arable land area in China is continuously decreasing, but the population is steadily increasing, and the demand for food quality among people is also increasing. Genetically modified food, with its high yield, disease and insect resistance, high survival rate, and excellent quality, will be rapidly developed, and the development prospects of genetically modified food are bright. Compared with non-genetically modified foods, genetically modified foods have similar nutrition, equal safety, and excellent quality. It will bring greater economic benefits. With the development of the times, science and technology are constantly changing, and genetically modified engineering is gradually entering our lives, affecting our lives. Food is one aspect of it. The application of genetically modified technology in food is increasingly attracting people's attention. The research method used in this article is a literature review, which studies the benefits and disadvantages of genetically modified technology on food, as well as the advantages and disadvantages of genetically modified technology on food, and our measures. Advantages: Increase crop yield and quality, and improve nutritional value. Disadvantages have an impact on human health or the management and use of genetically modified foods, the following targeted measures can be taken: strict safety assessment and supervision, strengthening research and development, etc. The conclusion of this study is to continue to refine genetically modified technology and comprehensively strengthen the regulation of genetically modified foods, to benefit humanity better. The study provides suggestions about public health security, food safety, and supply, accumulation of scientific knowledge
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14

Sule, Stephen, Gabriel Ifeanyi Okafor, Owoicho Clement Momoh, Stephen Terpase Gbaa, and Ahunna Onyinyechi Amonyeze. "Applications of food extrusion technology." MOJ Food Processing & Technology 12, no. 1 (March 22, 2024): 74–84. http://dx.doi.org/10.15406/mojfpt.2024.12.00301.

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This review explores applications of food extrusion technology. Extrusion cooking, a thermal processing method, applies high heat, pressure, and shear forces to uncooked masses, yielding a broad spectrum of food products like snacks, ready-to-eat cereals, confectioneries, weaning foods, crisp bread, dairy products, pasta, meat analogs and extenders. The characteristics and working operations of the extruded as well as materials used in extrusion processing have been highlighted. Raw materials undergo grinding, conditioning, and extrusion, leading to significant changes in starch, proteins, vitamins, lipids, and fibre. The process not only enhances sensory and nutritional aspects but also reduces lipid oxidation, enhances shelf life, reduces production cost and eliminates anti-nutritional factors. Applications span human and animal foods, value-added products from waste, rice bran stabilization, and oil expelling. Recent advancements in extrusion technology include hot melt extrusion, supercritical carbon dioxide extrusion, 3-D printing, and other innovative applications, making extrusion technology a sustainable and versatile method for meeting evolving market demands, contingent upon specialized knowledge.
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15

Carvalho, João Carlos Monteiro de. "Enzymes in food technology." Revista Brasileira de Ciências Farmacêuticas 40, no. 1 (March 2004): 113. http://dx.doi.org/10.1590/s1516-93322004000100020.

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16

Bauer, W., and E. Durbeck. "Bioengineering in food technology." Food Biotechnology 4, no. 1 (January 1990): 123–36. http://dx.doi.org/10.1080/08905439009549728.

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17

Pyke, Magnus. "Food Technology and Society*." Nutrition Reviews 28, no. 2 (April 27, 2009): 31–34. http://dx.doi.org/10.1111/j.1753-4887.1970.tb06171.x.

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18

Kasturi, Prahlad. "Technology and food security." Humanomics 25, no. 2 (May 22, 2009): 163–68. http://dx.doi.org/10.1108/08288660910964210.

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19

Wilbey, R. Andrew. "Emulsifiers in Food Technology." International Journal of Dairy Technology 59, no. 1 (February 2006): 52–53. http://dx.doi.org/10.1111/j.1471-0307.2006.00224.x.

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20

Bratspies, Rebecca M. "Food, Technology and Hunger." Law, Culture and the Humanities 10, no. 2 (October 11, 2012): 212–24. http://dx.doi.org/10.1177/1743872112456990.

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21

Bromley, D. W. "Food Security: Beyond Technology." Science 328, no. 5975 (April 8, 2010): 169. http://dx.doi.org/10.1126/science.328.5975.169-d.

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22

Arvanitoyannis, I. S. "Emulsifiers in Food Technology." International Journal of Food Science and Technology 40, no. 4 (April 2005): 464–66. http://dx.doi.org/10.1111/j.1365-2621.2004.00894.x.

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23

Bech, A. T. "Emulsifiers in Food Technology." International Journal of Food Science and Technology 40, no. 1 (January 2005): 117. http://dx.doi.org/10.1111/j.1365-2621.2004.00900.x.

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24

Sidaway-Wolf, D. M., and M. Major. "Food Technology Exchange System." Canadian Institute of Food Science and Technology Journal 22, no. 4 (October 1989): 403. http://dx.doi.org/10.1016/s0315-5463(89)70436-3.

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25

Gordon, Michael H. "Fats in Food Technology." Food Control 14, no. 3 (April 2003): 212–13. http://dx.doi.org/10.1016/s0956-7135(02)00099-3.

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26

Ahrné, Lilia. "Innovation in food technology." Impact 2017, no. 7 (September 1, 2017): 64–65. http://dx.doi.org/10.21820/23987073.2017.6.64.

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27

Ahrné, Lilia. "Innovation in food technology." Impact 2017, no. 7 (September 1, 2017): 64–65. http://dx.doi.org/10.21820/23987073.2017.7.64.

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28

Hart, Bob. "Technology and food production." Nutrition & Food Science 97, no. 2 (April 1997): 53–57. http://dx.doi.org/10.1108/00346659710161849.

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29

Lu, Jiakai, Owen G. Jones, Weixin Yan, and Carlos M. Corvalan. "Microbubbles in Food Technology." Annual Review of Food Science and Technology 14, no. 1 (March 27, 2023): 495–515. http://dx.doi.org/10.1146/annurev-food-052720-113207.

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Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific surface area, enhance dissolution of gases into the surrounding liquid phase, and promote the generation of reactive chemical species. This article reviews techniques to generate microbubbles, their modes of action to enhance cleaning and disinfection, their contributions to functional and mechanical properties of food materials, and their use in supporting the growth of living organisms in hydroponics or bioreactors. The utility and diverse applications of microbubbles, combined with their low intrinsic ingredient cost, strongly encourage their increased adoption within the food industry in coming years.
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30

Farkas, J. "Future trends in food technology — novel food and transgenic food." Acta Alimentaria 30, no. 3 (July 2001): 267–79. http://dx.doi.org/10.1556/aalim.30.2001.3.4.

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31

Singh, Rita, and Antaryami Singh. "Food Irradiation An Established Food Processing Technology for Food Safety and Security." Defence Life Science Journal 4, no. 4 (October 21, 2019): 206–13. http://dx.doi.org/10.14429/dlsj.4.14397.

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Food irradiation is a well-established and effective technology for food processing and preservation. The technology aids in reducing food losses and ensuring food safety by elimination of pathogens and parasites causing illness and death. Radiation treatment can be applied to agricultural produce and animal food products to get extended shelf life with improved microbiological safety and quality. Irradiating food can greatly reduce illness from foodborne pathogens thereby preventing morbidity and mortality. Various national and international food and health organisations have endorsed and supported the safety of food and foodstuffs subjected to ionising radiation based on the research and testing data of more than 50 year. A review is presented on the historical developments of food irradiation technology, radiation sources for treatment of food and, the safety and wholesomeness of foods processed by ionising radiation.
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32

Sarkar, Prabir Kumar. "Can household-level fermentation technology assure food safety?" NBU Journal of Plant Sciences 1, no. 1 (2007): 60–66. http://dx.doi.org/10.55734/nbujps.2007.v01i01.005.

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The term 'fermented food" is defined as any food that has been subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification of the food. Fermented foods enjoy worldwide popularity as attractive, wholesome and nutritious components of our diet. In the past, household-level fermentation technology originated and evolved through trial and error experiences gathered by successive generations of food producers. Only relatively recently have science and technology started to a better understanding of the underlying principles of the fermentation processes and of the essential requirements to ensure nutritional and sensory qualities as well as safety of fermented foods.
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33

Naviglio, Daniele, and Monica Gallo. "Application of Analytical Chemistry to Foods and Food Technology." Foods 9, no. 9 (September 15, 2020): 1296. http://dx.doi.org/10.3390/foods9091296.

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Foods are a mixture of substances capable of supplying the human body with nutrients, which, once metabolized, are used mainly for the production of energy, heat, replenishment, and growth material for organs and tissues, ensuring the normal performance of vital functions necessary for growth of the human body. Therefore, the study of the chemical composition of foods and the properties of their constituents helps to define their nutritional and commodity values. Furthermore, it allows for evaluation of the chemical modifications that the constituents of the food undergo following the treatments (Food Technology) to which they are subjected. Analytical chemistry is the branch of chemistry based on the qualitative and quantitative determination of compounds present in a sample under examination. Therefore, through its application, it is possible to determine the quality of a product and/or its nutritional value, reveal adulterations, identify the presence of xenobiotic substances potentially harmful to human health (heavy metals, IPA, pharmaceuticals, etc.). Furthermore, some foods, in particular those of plant origin, contain numerous substances, secondary metabolites, with huge beneficial effects for human health. These functional components can be taken both through a correct diet, but also obtained from different food matrices by technological or biotechnological processes for the formulation of both functional foods and/or nutraceutical products. This Special Issue brings together 10 original studies and two comprehensive reviews on the above topics, in particular: (i) processes of extraction, identification, and characterization of biologically active compounds from different food matrices, (ii) overview of the main techniques applied for the determination of food colors, (iii) newer and greener solid-liquid extraction techniques.
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34

Ruby, Genevie Eleanor, Noor Azira Abdul Mutalib, Nurul Hanisah Juhari, and Ungku Fatimah Ungku Zainal Abidin. "Food Fermentation Technology: Examples of application in Malaysian Foods." Food and Humanity 1 (December 2023): 32–37. http://dx.doi.org/10.1016/j.foohum.2023.03.003.

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35

Nakayasu, M., and T. Wajima. "Development of Food Waste Disposal Technology Using Sodium Hydroxide." International Journal of Chemical Engineering and Applications 10, no. 3 (June 2019): 64–68. http://dx.doi.org/10.18178/ijcea.2019.10.3.742.

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36

C., Sanjana M., Hemegowda R., and Sushma R. E. "Aseptic Packaging – A Novel Technology to the Food Industry." International Journal of Trend in Scientific Research and Development Volume-3, Issue-3 (April 30, 2019): 307–10. http://dx.doi.org/10.31142/ijtsrd22779.

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37

Hramtsov, Andrey, Ivan Evdokimov, Aleksey Lodigin, and Roman Budkevich. "Technology Development for the Food Industry: A Conceptual Model." Foods and Raw Materials 2, no. 1 (May 26, 2014): 22–26. http://dx.doi.org/10.12737/4121.

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38

Jain, Vranda, Tavishi Tewary, and Badri Gopalakrishnan. "Unlocking Technology Adoption for a Robust Food Supply Chain: Evidence from Indian Food Processing Sector." Higher School of Economics Economic Journal 25, no. 1 (2021): 147–64. http://dx.doi.org/10.17323/1813-8691-2021-25-1-147-164.

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39

Pou, K. R. Jolvis. "Applications of High Pressure Technology in Food Processing." International Journal of Food Studies 10, no. 1 (April 18, 2021): 248–81. http://dx.doi.org/10.7455/ijfs/10.1.2021.a10.

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Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.
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40

Betoret, Ester, and Noelia Betoret. "Special Issue on Applied Microbiology in Food Technology." Applied Sciences 12, no. 19 (September 23, 2022): 9559. http://dx.doi.org/10.3390/app12199559.

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41

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 customer engagement, and improve sales growth and profitability. We critically examine Rebel Foods’ current approach to technology and analyze the various technology options that the company may consider to drive its future strategy.
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42

Cui, Hongchun, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao, and Haitao Huang. "Processing technology of tea bakery foods – a Review." Czech Journal of Food Sciences 37, No. 6 (December 31, 2019): 391–402. http://dx.doi.org/10.17221/214/2018-cjfs.

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Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea bakery foods. To effectively preserve the special tea flavour, biological activities of tea components should be retained as much as possible. Tea baked foods were mainly evaluated through senses. There were many differences in the sensory evaluation indices, evaluation criteria, and the scores by different experts. Further, this paper provides a critical outlook of the developments needed in processing technology and quality improvement of tea bakery foods.
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43

Ueki, Takashi. "Food Labeling and Authetification Technology." Journal for the Integrated Study of Dietary Habits 20, no. 4 (2010): 275–78. http://dx.doi.org/10.2740/jisdh.20.275.

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44

Grossman, Margaret Rosso. "Genetic Technology and Food Security." American Journal of Comparative Law 62, no. 1 (July 1, 2014): 273–302. http://dx.doi.org/10.5131/ajcl.2013.0025.

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45

FUKUDA, YUTAKA. "II-4. Food processing technology." NIPPON SUISAN GAKKAISHI 79, no. 1 (2013): 70. http://dx.doi.org/10.2331/suisan.79.70.

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46

Wu, Binbin, Bangjun Gao, Wei Xu, Hongxun Wang, Yang Yi, and Premalatha R. "Sustainable food smart manufacturing technology." Information Processing & Management 59, no. 1 (January 2022): 102754. http://dx.doi.org/10.1016/j.ipm.2021.102754.

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47

Zheng, Zuoxing. "Ingredient Technology for Food Preservation." Industrial Biotechnology 10, no. 1 (February 2014): 28–33. http://dx.doi.org/10.1089/ind.2013.0023.

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48

Rohm, Harald. "Food Packaging Science and Technology." International Journal of Dairy Technology 63, no. 1 (February 2010): 143–45. http://dx.doi.org/10.1111/j.1471-0307.2009.00544.x.

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49

Dickson, David. "Food technology divides British teachers." Nature 364, no. 6434 (July 1993): 182. http://dx.doi.org/10.1038/364182a0.

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50

Singh, Rita, and Antaryami Singh. "Applications of Food Irradiation Technology." Defence Life Science Journal 5, no. 1 (February 19, 2020): 54–62. http://dx.doi.org/10.14429/dlsj.5.14398.

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Food irradiation provides an effective means for controlling the physiological processes causing spoilage and for eradication of microbes, insect pests and parasites. Irradiation has multipurpose role in food processing and is applicable for a variety of food commodities such as fruits, vegetables, cereals, pulses, spices, meat, poultry and seafood. Several years of scientific research, evaluation, and testing have resulted in regulatory approvals for the food irradiation technology in a number of countries. Commercial application of this technology has greatly advanced in recent years following the approval of the health authorities of different countries. This review summarises the applications of irradiation technology in controlling pathogens and food spoilage, and the development of irradiation treatment worldwide.
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