Innovative approaches in food processing: enhancing quality, preservation, and safety through advanced technologies: A review
1 High School of Business and Management (HECM), Cotonou, Benin.
2 University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Laboratory of Study and Research in Applied Chemistry, 01 BP 2009, Cotonou, Benin.
3 National University of Agriculture (UNA), Schools of Science and Techniques for Preservation and Processing of Agricultural Products (ESTCTPA), PO Box114, Sakété, Benin.
Review Article
World Journal of Advanced Research and Reviews, 2023, 20(02), 637–648
Publication history:
Received on 01 July 2023; revised on 09 November 2023; accepted on 11 November 2023
Abstract:
This review aims to offer a coherent and scientifically overview, contributing to the understanding advanced food technologies and their pivotal role in shaping the future of the food industry. Its explores the integration of advanced food technologies, specifically nanotechnology, cryogenics, and controlled fermentation, within the food industry. Utilizing a systematic and analytical approach, this study delves into recent developments, applications, challenges, and future prospects associated with these technologies. A meticulous analysis of peer-reviewed literature, expert consultations, and real-world case studies provides valuable insights into the multifaceted impact of nanotechnology, cryogenics, and controlled fermentation on food quality, safety, and sustainability. Additionally, the review examines regulatory frameworks and ethical considerations, shedding light on the evolving landscape of food science and technology.
Keywords:
Nanotechnology; Cryogenics; Controlled Fermentation; Advanced Food Technologies; Food Quality; Food Safety.
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Copyright information:
Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0