Advances in the Value Addition to Foods-recent Trends
Keywords:
Additives, Ingredients, Advanced technologies, Packaging, Fermentation, By-products utilisation, Food concerns
Abstract
Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition
Published
2017-05-31
How to Cite
Anilakumar, K., Gopalan, N., & Sharma, R. (2017). Advances in the Value Addition to Foods-recent Trends. Defence Life Science Journal, 2(2), 90-94. https://doi.org/10.14429/dlsj.2.11377
Section
Review Articles
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