title: New trends in food processing.
abstract: In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.
authors.affiliation: Area de Tecnología de Alimentos, Facultad de Ciencias, Ed. Biología, Universidad Autónoma de Madrid, 28049 Madrid, Spain. javier.senorans@uam.es
authors.forename: Javier
authors.initials: J
authors.lastname: Señorans
authors.forename: Elena
authors.initials: E
authors.lastname: Ibáñez
authors.forename: Alejandro
authors.initials: A
authors.lastname: Cifuentes
mesh_terms: D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods; D005524:Food Technology / Q000639:trends; D005527:Food, Fortified; D058870:Food, Organic; D005525:Food-Processing Industry / Q000379:methods / Q000592:standards / Q000639:trends*; D006801:Humans; D019936:Probiotics; D011786:Quality Control