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Food preparation and preservation. State of the art and prospects.

Elaboration et conservation des aliments. Bilan et perspectives.

Author(s) : MENORET Y.

Type of article: Article

Summary

Numerous new products have been developed and noteworthy progress has been achieved, and enzymic conversion and biosynthesis are two key trends in the development of the food industry in recent decades. Appelation d'origine contrôlée (products of designated origin) continue to make a major contribution to the market dynamics in this sector. Health hazards related to raw materials and the cold chain have been reduced to practically negligible levels. However, controlling potentially pathogenic microbial flora in certain traditional products requires additional research in the field of directional microbial ecology. Three future trends are discussed: the development of new processes enabling selective destruction of unwanted micro-organisms only; the notion of traceability; data from research on nutrition.

Details

  • Original title: Elaboration et conservation des aliments. Bilan et perspectives.
  • Record ID : 2001-2775
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 86 - n. 5
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

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