Lupien John R, Lin Ding Xiao
Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Asia Pac J Clin Nutr. 2004;13(2):156-61.
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.
本文对当前食品技术及其对食品质量和安全的影响进行了全面综述。简要回顾了这些技术在当前及预计世界人口、城市化背景下，在防止食品损失、食品保存及国内外食品贸易中的应用。所讨论的技术涉及食品储存、冷藏、冷冻食品、碾磨与烘焙、罐装、腌制、挤压加工、发酵，以及水果和蔬菜、动物产品、油脂、罐装产品和食品添加剂等食品及食品配料。
