食品科学技术的历史发展

IF 0.6 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Food and Nutrition Research Pub Date : 2022-12-15 DOI:10.55289/jnutres/v10i1_22.12

Plachikkattu Parambil Akhila, K. V. Sunooj, Basheer Aaliya, Muhammed Navaf, Cherakkathodi Sudheesh, J. George, B. Pottakkat

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引用次数: 1

摘要

食品科学旨在以基础科学和工程原理为基础，创造和维持安全、丰富和健康的食品供应。几个世纪以来，食品科学的发展导致了各种食品加工技术的发展，以确保食品的营养、新鲜和安全。近几十年来，人们对新兴技术的应用给予了极大的关注。通过开发新的食品加工技术，与传统方法相比，减少了总体加工时间和能耗，同时确保了食品安全并为行业带来了利益。这篇综述概述了迄今为止技术的发展和发明。关键词:食品科学演变;新兴技术;食品安全

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Historical Developments in Food Science and Technology

Food science aims to create and maintain a safe, abundant, and wholesome food supply based on fundamental science and engineering principles. The evolution of food science over the centuries has resulted in the development of various food processing technologies to ensure nutritious, fresh, and safe food. Recent decades have seen much attention paid to applying emerging technologies. By developing new food processing technologies, the overall processing time and energy consumption have been reduced compared to conventional methods, while ensuring food safety and providing benefits to the industry. This review provides an overview of the development and invention of technology to the present. Keywords: Food science evolution, Emerging technologies, Food safety, Technological invention

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来源期刊

Journal of Food and Nutrition Research 农林科学-食品科技

CiteScore

1.60

自引率

9.10%

发文量

审稿时长

1 months

期刊介绍： Journal of Food and Nutrition Research (JFNR) publishes papers focusing on fundamental and applied research in chemistry, physics, microbiology, nutrition aspects, bioactivity, quality, safety, and technology of foods.