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Food Reviews International Volume 39, 2023 - Issue 6
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Review

Thermal processing of food: Challenges, innovations and opportunities. A position paper

Mirian T. K. Kuboa Enzyme and Cell Engineering Laboratory, Université de Technologie de Compiègne, Umr Cnrs 7025, Compiègne, FranceORCID Iconhttps://orcid.org/0000-0002-3084-3960View further author information
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Adina Baicub The Global Harmonization Initiative (GHI), Vienna, AustriaORCID Iconhttps://orcid.org/0000-0002-4657-729XView further author information
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Ferruh Erdogduc Department of Food Engineering, Ankara University, Ankara, TurkeyORCID Iconhttps://orcid.org/0000-0003-3047-4779View further author information
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Maria Fátima Poçasd Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, PortugalORCID Iconhttps://orcid.org/0000-0002-6598-6515View further author information
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Cristina L. M. Silvad Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, PortugalORCID Iconhttps://orcid.org/0000-0002-0495-3955View further author information
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Ricardo Simpsone Departamento de Ingeniería Química Y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile;f Centro Regional de Estudios En Alimentos Y Salud (Creas) Conicyt-Regional Gore Valparaíso Project R17A10001, Avenida Universidad 330, Curauma, Valparaíso, ChileORCID Iconhttps://orcid.org/0000-0002-6040-4387View further author information
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Alfredo A. Vitalig Black Box Openers (BBO), Campinas, BrazilORCID Iconhttps://orcid.org/0000-0003-2683-6204View further author information
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Pedro E. D. Augustoh Department of Agri-food Industry, Food and Nutrition (Lan), Luiz de Queiroz College of Agriculture (Esalq), University of São Paulo (Usp), Piracicaba, Brazil;i Food and Nutrition Research Center (Napan), University of São Paulo (Usp), São Paulo, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-7435-343XView further author information
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Pages 3344-3369 | Published online: 29 Dec 2021

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Wei Yang, Linshuang Long, Yanjun Sun, Fan Yang, Luo Zhang, Kai Xu & Hong Ye. (2023) VIS-NIR radiation properties of starchy and protein foods and their impacts on radiant heating effects. International Journal of Food Properties 26:1, pages 1760-1774.
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Articles from other publishers (3)

Nalan Yazicioglu. (2022) Sensory analysis of microwave‐roasted fenugreek and coffee blend. Legume Science 5:3.
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Antonio J. Meléndez-Martínez, Patricia Esquivel & Delia B. Rodriguez-Amaya. (2023) Comprehensive review on carotenoid composition: Transformations during processing and storage of foods. Food Research International 169, pages 112773.
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Oana Lelia Pop, Ramona Suharoschi, Sonia Ancuța Socaci, Elaine Berger Ceresino, Achim Weber, Carmen Gruber-Traub, Dan Cristian Vodnar, Anca Corina Fărcaș & Eva Johansson. (2023) Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments. Antioxidants 12:4, pages 865.
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