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Everything about Food processing
Transformation of raw ingredients into a food like product, or of food into other forms
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour to home cooking and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. Wikipedia →
🧭 Start here: a 6-step reading path
- Read the overview: Food processingA 5-minute orientation
- Skim a recent paper: Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analysesInfluential work since 2022
- Pick up a classic book: Sensory evaluation techniquesThe most-reprinted book on the subject
- Read the landmark paper: Food processing and allergenicityCited 517 times
- Go sideways: CookingA closely related topic
- Go sideways: PreservativeA closely related topic
📖 Definitions
No dictionary entry for this exact phrase.
🏆 Landmark papers (most cited)
Food processing and allergenicity
Biosensors in food processing
Biofilms in food processing
Effects of food processing on food allergens
High pressure food processing
Food‐Processing Wastes
Enzymes in food processing
Food‐Processing Wastes
🆕 Influential since 2022
Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses
A comprehensive review on polylactic acid (PLA) – Synthesis, processing and application in food packaging
Rice for Food Security: Revisiting Its Production, Diversity, Rice Milling Process and Nutrient Content
A Review of Food Contaminants and Their Pathways Within Food Processing Facilities Using Open Food Processing Equipment
Food Processing: Comparison of Different Food Classification Systems
📚 Books worth reading
Sensory evaluation techniquesMorten Meilgaard, Morten C. Meilgaard · 1987
Codex alimentariusJoint FAO/WHO Codex Alimentarius Commission. · 1981
Food scienceNorman N. Potter · 1968- 📕Food Engineering HandbookTheodoros Varzakas, Constantina Tzia · 2014
Fundamentals of Food Process EngineeringRomeo T. Toledo · 1991
Unit operations of particulate solidsEnrique Ortega-Rivas · 2011- 📕Utilization of non-conventional systems for conversion of biomass to food componentsMarcus Karel · 1985
Best Recipes from the Backs of Boxes, Bottles, Cans, and JarsCeil Dyer · 1979
Ranked by number of editions on Open Library, a rough measure of how lasting a book is.
🔗 Related topics
- Cooking Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques…
- Preservative A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples…
- Nova classification The Nova classification (Portuguese: nova classificação, 'new classification') is a framework for grouping edible substances based on the extent and purpose…
- Ultra-processed food Ultra-processed foods (UPF) are industrially manufactured food products, generally derived from natural food or synthesized from other organic compounds…
- Food chemistry Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances…
- Food extrusion Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required…
- Ingredient In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish…
- Sodium erythorbate Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic…