Repozytorium publikacji - Politechnika Gdańska

In recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items. However, with the increasing food demand, as a consequence of the growing population worldwide, new, tunable, and enriched food products are demanded, requiring the implementation of emerging technologies in different areas of food processing. Such technologies offer the possibility of tuning the properties of food ingredients and several products and byproducts from traditional transformation processes [1,2]. Additionally, innovative technologies are providing relevant insights regarding reducing their waste, representing a promising alternative to environmental issues as well [3]. Therefore, we point out the importance of innovative and emerging techniques for processing food ingredients, products, and new food formulations.

Autorzy

• dr Roberto Castro Munoz link otwiera się w nowej karcie