Open AccessNew emerging techniques in combination with conventional methods in improving the quality, safety, and nutrient values of food products
Author(s) -
Amin Mousavi Khaneghah
Publication year - 2021
Publication title -
quality assurance and safety of crops and foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.237
H-Index - 19
eISSN - 1757-837X
pISSN - 1757-8361
DOI - 10.15586/qas.v13isp1.1009
Subject(s) - quality (philosophy) , food processing , food safety , business , production (economics) , food products , food quality , food chain , microbiology and biotechnology , environmental science , food science , biochemical engineering , engineering , chemistry , economics , biology , macroeconomics , paleontology , philosophy , epistemology
Quality, safety, and nutrient values of food products can be changed under various conditions along the production chain, even on consumers’ tables. Although based on the scientific reports, many techniques, including conventional and emerging technologies, are approached during harvest, post-harvest, processing, storage, and distribution of food products, the idea of minimal processing of food products still attracted considerable attention.