title: Contemporary food technology and its impact on cuisine.
abstract: This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking, canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and vegetables, animal products, fat and oils, canned products, and food additives.
authors.affiliation: Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA. lupien@srd.it
authors.forename: John R
authors.initials: JR
authors.lastname: Lupien
authors.forename: Ding Xiao
authors.initials: DX
authors.lastname: Lin
mesh_terms: D002681:China; D004032:Diet; D005285:Fermentation; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology / Q000379:methods* / Q000639:trends; D006801:Humans; D014507:Urbanization / Q000639:trends