TECNOLOGÍAS EMERGENTES PARA LA INDUSTRIA ALIMENTARIA

---

NÚMERO COMPLETO

---

Resumen

Editorial

Food Science has contributed to technical advances in producing highly nutritive foods under sophisticated and novelty processes. Such techniques explore the thermal effects on foodstuff without applying a conventional heating medium in order to avoid product damage. The fundaments of these techniques classify them as: a) emerging thermal, and b) non-thermal. The first ones consider the manipulation of radiative heat transfer conditions and electromagnetic fields, and the second ones involve modified systems in electric fields, pressure, and other treatments such as ozonation. The rise of these techniques has pushed the research of the elements to perform them in the food industry, which nowadays is not accomplished at all. Therefore, these novel techniques are treated in this issue to provide a global perspective in their advance.

The Journal highly appreciates the technical and writing support by the authors, the reviewers, and the editorial board, and the financial support by Tecnológico Nacional de México-Instituto Tecnológico de Roque in particular to the “Departamento de Ingenierías (Engineering Department)”. This Journal provides the new trends in food engineering worldwide with novel articles under peer review, such as this issue demonstrates.

Palabras clave: Tecnologías emergentes para la industria alimentaria

Keywords: Emerging technologies the food industry

---

Descargar PDF