| Popis: |
Newer food technologies provide opportunities for innovative ways for producing safer and more nutritious foods. Pasteurization today can be achieved through irradiation, membrane filtration, and processing through high-pressure, ohmic heat, pulsed electric field, and pulsed light. Some technologies, such as microwave cooking, sous vide and modified atmosphere packaging have been readily adopted; others, such as genetically modified organisms and future animal cloning, to produce species with desirable characteristics, prove more controversial. The safety of any new food technology, including the fast-developing nanotechnology research, needs to be carefully evaluated before its use is allowed. |
