000129400 001__ 129400
000129400 005__ 20241125101201.0
000129400 0247_ $$2doi$$a10.17113/ftb.61.03.23.8013
000129400 0248_ $$2sideral$$a135609
000129400 037__ $$aART-2023-135609
000129400 041__ $$aeng
000129400 100__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, Daniel$$uUniversidad de Zaragoza
000129400 245__ $$aMinimal processing technologies for production and preservation of tailor-made foods
000129400 260__ $$c2023
000129400 5060_ $$aAccess copy available to the general public$$fUnrestricted
000129400 5203_ $$aTailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made foods involves the evaluation of individual components, including bioactive substances derived from waste products of other productions, such as essential oils. These components are evaluated both individually and in combination within food compositions to achieve specific functionalities.
This review focuses on the application of minimal processing technologies for the production and preservation of tailor-made foods. It examines a range of approaches, including traditional and emerging technologies, as well as novel ingredients such as biomolecules from various sources and microorganisms. These approaches are combined according to the principles of hurdle technology to achieve effective synergistic effects that enhance food safety and extend the shelf life of tailor-made foods, while maintaining their functional properties.
000129400 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000129400 590__ $$a2.3$$b2023
000129400 592__ $$a0.45$$b2023
000129400 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b100 / 173 = 0.578$$c2023$$dQ3$$eT2
000129400 593__ $$aChemical Engineering (miscellaneous)$$c2023$$dQ2
000129400 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b110 / 174 = 0.632$$c2023$$dQ3$$eT2
000129400 593__ $$aIndustrial and Manufacturing Engineering$$c2023$$dQ2
000129400 593__ $$aFood Science$$c2023$$dQ2
000129400 593__ $$aBiotechnology$$c2023$$dQ3
000129400 594__ $$a3.7$$b2023
000129400 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000129400 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, Diego$$uUniversidad de Zaragoza
000129400 700__ $$aOulahal, Nadia
000129400 700__ $$aDenkova-Kostova, Rositsa
000129400 700__ $$aShopska, Vesela
000129400 700__ $$aKostov, Georgi
000129400 700__ $$aDegraeve, Pascal
000129400 700__ $$0(orcid)0000-0002-0238-6328$$aPagan, Rafael$$uUniversidad de Zaragoza
000129400 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000129400 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000129400 773__ $$g61, 3 (2023), 357-377$$pFood technol. biotechnol.$$tFood technology and biotechnology$$x1330-9862
000129400 8564_ $$s979191$$uhttps://zaguan.unizar.es/record/129400/files/texto_completo.pdf$$yVersión publicada
000129400 8564_ $$s2453166$$uhttps://zaguan.unizar.es/record/129400/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000129400 909CO $$ooai:zaguan.unizar.es:129400$$particulos$$pdriver
000129400 951__ $$a2024-11-22-12:11:56
000129400 980__ $$aARTICLE