Current Trends of Food Analysis, Safety, and Packaging
| Autor: | Pradhumna Mahat Chhetri, Prakash S. Shrestha, Devilal Kandel, Bindu Modi, Dhan Bahadur Gc, Sabina Khatri, Ashma Achhami, Hari Timilsina, Sobika Bhandari, Sangita Pakka, Niranjan Parajuli |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
business.industry
Nutrition. Foods and food supply media_common.quotation_subject digestive oral and skin physiology Review Article TP368-456 Food safety Food Analysis Food processing and manufacture Biotechnology Body function Browning Food processing Quality (business) TX341-641 business Food structure Flavor Food Science media_common |
| Zdroj: | International Journal of Food Science, Vol 2021 (2021) International Journal of Food Science |
| ISSN: | 2314-5765 2356-7015 |
| Popis: | Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents’ rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material. |
| Databáze: | OpenAIRE |
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