Document Detail


Symposium on 'nutritional effects of new processing technologies'. New processing technologies: an overview.
MedLine Citation:
PMID:  12069399     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Most food-preservation techniques act by slowing down or completely inhibiting the growth of micro-organisms. Few techniques act by inactivating them. While heat remains the technique most extensively used for inactivation, there has been increasing interest recently in the development of alternative approaches in response to the desires of consumers for products which are less organoleptically and nutritionally damaged during processing and less reliant on additives than previously. The new approaches, therefore, mostly involve technologies that offer full or partial alternatives to heat for the inactivation of bacteria, yeasts and moulds. They include the application to foods of high hydrostatic pressure, high-voltage electric discharges, high-intensity laser and non-coherent light pulses, 'manothermosonication' (the combination of mild heating with ultrasonication and slightly-raised pressure), and high-magnetic-field pulses. In addition, a number of naturally-occurring antimicrobials, including lysozyme and low-molecular-weight products of micro-organisms are finding increasing use. High pressure is being used commercially to non-thermally pasteurize a number of foods, while the other physical procedures are in various stages of development and commercial evaluation. Possible nutritional consequences have so far been given little attention compared with microbiological ones.
Authors:
G W Gould
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  The Proceedings of the Nutrition Society     Volume:  60     ISSN:  0029-6651     ISO Abbreviation:  Proc Nutr Soc     Publication Date:  2001 Nov 
Date Detail:
Created Date:  2002-06-18     Completed Date:  2002-09-17     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7505881     Medline TA:  Proc Nutr Soc     Country:  England    
Other Details:
Languages:  eng     Pagination:  463-74     Citation Subset:  IM    
Affiliation:
grahame@ggould.fsnet.co.uk
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MeSH Terms
Descriptor/Qualifier:
Bacteria / growth & development*
Consumer Product Safety
Food Additives
Food Handling / methods*
Food Microbiology
Food Preservation / methods*
Food Technology / trends*
Hot Temperature / adverse effects
Humans
Pressure
Taste
Chemical
Reg. No./Substance:
0/Food Additives

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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