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Koubaa M, Mhemdi H, Fages J. Recovery of valuable components and inactivating microorganisms in the agro-food industry with ultrasound-assisted supercritical fluid technology. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.12.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Roselló-Soto E, Poojary MM, Barba FJ, Lorenzo JM, Mañes J, Moltó JC. Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Chemat F, Rombaut N, Meullemiestre A, Turk M, Perino S, Fabiano-Tixier AS, Abert-Vian M. Review of Green Food Processing techniques. Preservation, transformation, and extraction. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.016] [Citation(s) in RCA: 296] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inácio RS, Saraiva JA, Barba FJ. Landmarks in the historical development of twenty first century food processing technologies. Food Res Int 2017; 97:318-339. [PMID: 28578057 DOI: 10.1016/j.foodres.2017.05.001] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 12/11/2022]
Abstract
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
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Affiliation(s)
- N N Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
| | - Rita S Inácio
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain.
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Supercritical CO2 extraction of cupuassu butter from defatted seed residue: Experimental data, mathematical modeling and cost of manufacturing. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2015.10.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Koubaa M, Barba FJ, Mhemdi H, Grimi N, Koubaa W, Vorobiev E. Gas assisted mechanical expression (GAME) as a promising technology for oil and phenolic compound recovery from tiger nuts. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.019] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chemat F, Fabiano-Tixier AS, Vian MA, Allaf T, Vorobiev E. Solvent-free extraction of food and natural products. Trends Analyt Chem 2015. [DOI: 10.1016/j.trac.2015.02.021] [Citation(s) in RCA: 118] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Orellana JL, Johnson KT, Kitchens CL. CO2 assisted mechanical expression of fat from rendered materials. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Affiliation(s)
- Marcus Müller
- Department of Thermal Separation Processes, Heat and Mass Transfer; Hamburg University of Technology; Hamburg Germany
| | - Arne Pietsch
- Department of Thermal Separation Processes, Heat and Mass Transfer; Hamburg University of Technology; Hamburg Germany
| | - Rudolf Eggers
- Department of Thermal Separation Processes, Heat and Mass Transfer; Hamburg University of Technology; Hamburg Germany
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Galvão EL, Martínez J, de Oliveira HNM, de Sousa EMBD. SUPERCRITICAL EXTRACTION OF LINSEED OIL: ECONOMICAL VIABILITY AND MODELING EXTRACTION CURVES. CHEM ENG COMMUN 2013. [DOI: 10.1080/00986445.2012.699482] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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