Colour, flavour and texture are important quality characteristics of fruits and vegetables and major factors affecting sensory perception and consumer acceptance of foods. Various processing methods are used not only to increase the edibility and…
Food Science and Technology
In this subdiscipline:
68,254 papers
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Food technology is a controlled attempt to preserve, transform, create or destroy a structure that has been imparted by nature or processing. Nowadays food scientists and food engineers have many microscopy and imaging techniques available to probe…
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High pressure thermal (HPT) processing is a candidate technology for achieving commercial sterility of low acid shelf-stable and chilled food products. A major food safety challenge to the implementation of HPT lies in achieving temperature…
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This review summarizes the multifaceted aspects of antioxidants and the basic kinetic models of inhibited autoxidation and analyzes the chemical principles of antioxidant capacity assays. Depending upon the reactions involved, these assays can…
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The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research on vegetable sources and the screening of raw materials for identifying new antioxidants. Oxidation reactions are not an exclusive concern…
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AIMS: To describe the approach used in conducting a fit-for-purpose risk assessment of microbiological human pathogens associated with fresh fruit and the risk management recommendations made. METHODS AND RESULTS: A qualitative risk assessment for…
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In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and…
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Pork meat and processed pork products have been the sources of outbreaks of listeriosis in France and in other European countries during the last decade. The aim of this review is to understand how contamination, survival and growth of Listeria…
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The development of functional foods through the addition of bioactive compounds holds many technological challenges. Microencapsulation is a useful tool to improve the delivery of bioactive compounds into foods, particularly probiotics, minerals,…
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An important field of research today is the control of redox status with the properties of food and food components. Natural antioxidants present in the diet increase the resistance toward oxidative damages and they may have a substantial impact on…
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`Active and intelligent' (A&I) food packaging is based on a deliberate interaction of the packaging with the food and/or its direct environment. This article presents: (i) the main types of materials developed for food contact; (ii) the global…
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The performance of six predictive models for Listeria monocytogenes was evaluated using 1014 growth responses of the pathogen in meat, seafood, poultry and dairy products. The performance of the growth models was closely related to their complexity…
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Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.
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Angiogenesis, crucial for tumor progression, is a process regulated in the tissue micro-environment. Vascular endothelial growth factor (VEGF) is a potent stimulatory factor of angiogenesis and a negative prognostic indicator of breast cancer. VEGF…
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During a study on shelf life, different parameters were analyzed. For this reason, one group of farm raised European sea bass (Dicentrarchus labrax) from Canary Islands (Spain) sea waters were stored in melting ice for a period of 21 days from the…
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Human perception systems are generally geared towards detecting change. Constant stimulation is of low survival value, hence uninteresting. Most sensory methods focus on static judgements, but there is a class of methods especially adapted to…
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Drying processes, which have a great significance in the food industry, are frequently based on the use of thermal energy. Nevertheless, such methods may produce structural changes in the products. Consequently, a great emphasis is presently given…
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Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products…
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Doctoral StudentTemuco, Chile -
Student (Master)University of Cambridge -
ProfessorLima, Peru -
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Assistant ProfessorValdivia, Chile