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Critical Reviews in Food Science and Nutrition Volume 60, 2020 - Issue 21
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Current processing and packing technology for space foods: a review

Jiahui JiangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; ;International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China; View further author information
,
Min ZhangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; ;Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China; Correspondence[email protected]
View further author information
,
Bhesh BhandariSchool of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia; View further author information
&
Ping CaoKey Laboratory of Aerospace Medical & Food Engineering, China Astronaut Research and Training Center, Beijing, ChinaView further author information
Pages 3573-3588 | Published online: 13 Dec 2019

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Rachael E. Enfield, Janam K. Pandya, Jiakai Lu, David Julian McClements & Amanda J. Kinchla. (2023) The future of 3D food printing: Opportunities for space applications. Critical Reviews in Food Science and Nutrition 63:29, pages 10079-10092.
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Wenchao Liu, Min Zhang, Arun S. Mujumdar & Jingjing Chen. (2023) Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Critical Reviews in Food Science and Nutrition 63:22, pages 5506-5520.
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Qi Yu, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Haixiang Wang. (2022) Advances in prepared dish processing using efficient physical fields: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Yuwei Du, Min Zhang, Arun S. Mujumdar, Wenchao Liu & Chaohui Yang. (2022) Innovative applications of freeze-drying to produce compound formula instant foods: A review. Drying Technology 40:13, pages 2583-2597.
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Dongle Niu, Min Zhang, Arun S. Mujumdar & Ping Cao. (2022) Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
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Kai Chen, Min Zhang, Bhesh Bhandari, Jincai Sun & Jingjing Chen. (2022) Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: A review. Drying Technology 40:8, pages 1582-1597.
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George R. Warne, Mui Lim, Kerry Wilkinson, Volker Hessel, Philip M. Williams, Bryan Coad & Ian D. Fisk. (2023) Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries. Innovative Food Science & Emerging Technologies 90, pages 103497.
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Angel Dakkumadugula, Lakshaa Pankaj, Ali S. Alqahtani, Riaz Ullah, Sezai Ercisli & Rajadurai Murugan. (2023) Space nutrition and the biochemical changes caused in Astronauts Health due to space flight: A review. Food Chemistry: X 20, pages 100875.
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Gordon Rausser, Elliot Choi & Alexandre Bayen. (2023) Public–private partnerships in fostering outer space innovations. Proceedings of the National Academy of Sciences 120:43.
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P. Santhoshkumar, K.S. Yoha & J.A. Moses. (2023) Drying of seaweed: Approaches, challenges and research needs. Trends in Food Science & Technology 138, pages 153-163.
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Murat AY & Esranur ÖZDEMİR. (2023) Geleceğin Yemek Hizmetleri: Uzayda Beslenme SistemleriFood Services of the Future: Nutrition Systems in Space. ART/icle: Sanat ve Tasarım Dergisi 3:1, pages 56-76.
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Margaritis Kostoglou & Thodoris Karapantsios. (2023) Cooking in space: current situation, needs, and perspectives. Current Opinion in Food Science 51, pages 101021.
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Lokesh Kumar & Kirtiraj K. Gaikwad. (2023) Advanced food packaging systems for space exploration missions. Life Sciences in Space Research 37, pages 7-14.
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Nanond Nopparat & Damien Motte. (2023) Business model patterns in the 3D food printing industry. International Journal of Innovation Science.
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Mithulesh Thirupathi Vasuki, Vijayasri Kadirvel & Gururaj Pejavara Narayana. (2023) Smart packaging—An overview of concepts and applications in various food industries. Food Bioengineering 2:1, pages 25-41.
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Christos Soukoulis. 2023. Engineering Plant-Based Food Systems. Engineering Plant-Based Food Systems 315 331 .
M. Kavimughil, L. Mahalakshmi, J.A. Moses & C. Anandharamakrishnan. 2023. Industrial Application of Functional Foods, Ingredients and Nutraceuticals. Industrial Application of Functional Foods, Ingredients and Nutraceuticals 253 278 .
Concepción Pérez Lamela. 2023. Sustainable Food Science - A Comprehensive Approach. Sustainable Food Science - A Comprehensive Approach 158 183 .
Sawera Asghar, Haris Ayub & Nauman Khalid. (2022) Food irradiation technology: Prospects and future applications. Korean Journal of Food Preservation 29:7, pages 1013-1021.
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Nobuyo TSUBOYAMA-KASAOKA, Kozo HAMANAKA, Yuta KIKUCHI & Takashi NAKAZAWA. (2022) Similarities between Disaster Food and Space Food. Journal of Nutritional Science and Vitaminology 68:5, pages 460-469.
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Paola Pittia & Martina Heer. 2022. In‐Space Manufacturing and Resources. In‐Space Manufacturing and Resources 251 268 .
Paulo R. Souza, Bruno H. Vilsinski, Ariel C. de Oliveira, Sharise B.R. Berton, Liszt Y.C. Madruga, Henri S. Schrekker, Eduardo Radovanovic, Matt J. Kipper, Alessandro F. Martins & Edvani C. Muniz. (2022) Poly(ethylene terephthalate) films coated with antimicrobial gelatin/chondroitin sulfate polyelectrolyte multilayers containing ionic liquids. Progress in Organic Coatings 170, pages 106997.
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F. Strollo, S. Gentile, A. M. V. Pipicelli, A. Mambro, M. Monici & P. Magni. (2022) Space Flight-Promoted Insulin Resistance as a Possible Disruptor of Wound Healing. Frontiers in Bioengineering and Biotechnology 10.
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Yashmita Grover, Jagriti Bhasin, Bhavika Dhingra, Sonali Nandi, Mamta Hansda, Ruchi Sharma, Veena Paul, Rubeka Idrishi, Abhishek Dutt Tripathi & Aparna Agarwal. (2022) Developments and Scope of Space Food. Current Nutrition & Food Science 18:3, pages 248-258.
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Muhammad Yasir Rafique, Zainab Sharmeen, Shahid Bashir, Misbah Arshad, Asad Nawaz & Majida Umar Nasib. (2022) Physio-chemical and acceptability analysis of Tamarind plum squash at different concentrations. Pakistan BioMedical Journal 5:2.
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Yangyang Chen, Min Zhang, Yanan Sun & Pattarapon Phuhongsung. (2022) Improving 3D/4D printing characteristics of natural food gels by novel additives: A review. Food Hydrocolloids 123, pages 107160.
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Antonio Derossi, Rossella Caporizzi, Maddalena Paolillo, Mehmet Onur Oral & Carla Severini. (2021) Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020. Innovative Food Science & Emerging Technologies 70, pages 102689.
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Jicheng Xu, Min Zhang, Ping Cao & Benu Adhikari. (2020) Pasteurization of flavored shredded pork using Zno nanoparticles combined with radio frequency pasteurization technology. Journal of Food Science and Technology 58:1, pages 216-222.
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Jhonatas Rodrigues Barbosa, Sabrina Baleixo da Silva, Luiza Helena da Silva Martins, Fernanda Wariss Figueiredo Bezerra, Lucas Cantão Freitas, Maria Caroline Rodrigues Ferreira & Raul Nunes de Carvalho Junior. 2021. Recent Advances in Microbial Degradation. Recent Advances in Microbial Degradation 155 172 .

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