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At least 37 records · Page 2Linked to original sources
PubMed1993

Food demands of the emerging consumer: the role of modern food technology in meeting that challenge.

Traditionally, the food industry has not been driven by technology. However, over the past decade, enormous changes have been introduced because of the changing demographics and evolving lifestyle of the consumer; the public health policies driving these lifestyle alterations; the growing fitness food market, which is a consequence of these changes; and the new aggressive posture taken by the food industry toward use of innovative technologies to satisfy consumer needs. This review is a brief description of the newer, nonbiotechnological food-science approaches that provide an unprecedented array of novel products to satisfy consumer preferences. These include engineered foods, aseptic processing, extrusion, hydroponics, intermediate-moisture foods, microencapsulation, supercritical-fluids extraction, and ingredient technology. Included under the last category is a brief description of fat substitutes that are likely to have a significant effect on the American diet.

Consumer Behavior↗
PubMed1970

Food technology problems related to space feeding.

The development of foods suitable for extraterrestrial consumption posed unique problems. Limitations on weight, volume and stability of space food together with the lack of refrigeration favored the use of dehydrated foods on Gemini and Apollo menus. Environmental constraints, cabin pressures of 1/3 atmosphere with exposure of the food assembly to the vacuum of space in conjunction with extravehicular activities and zero gravity required special packaging and adaptation of foods considered suitable for space flight use. Requirements for acceptable, familiar, crumb free, low residue, non-gas producing, stable foods added to the complexity of the developmental effort. Four basic approaches: semisolid foods in metal tubes, dehydrated bite-size foods to be eaten dry, dehydrated foods to be reconstituted before eating and flexibly packaged thermostabilized wet meat products have been utilized in the feeding systems developed for Projects Mercury, Gemini and Apollo. The development of each type posed many interesting technologic problems. Data from current Apollo flights have pointed to certain deficiencies which still remain to be corrected. Work is progressing to eliminate current problems and to provide feeding systems suitable for both short-term and long-term space flights.

Atmospheric Pressure↗
PubMed1995

Food technology of the antioxidant nutrients.

The evidence that the antioxidant nutrients (vitamin C, vitamin E, and beta-carotene) may play a much more important role in our health and well being is growing rapidly. The knowledge gained by the nutritionists and biochemists will ultimately require a technical transformation to achieve successful application in foods. The physical and chemical properties of these compounds require specialized forms and techniques that must be matched to the particular food and its method of production. These properties make the application of these nutrients in foods a challenge for the food scientist. This presentation covers the practical aspects of adding these nutrients to various foods and describes some examples of how these nutrients can be applied.

Antioxidants↗