This paper reviews the published empirical evidence concerning journal peer review consisting of 68 papers all but three published since 1975 Peer review improves quality but its use to screen papers has met with limited success Current procedures to assure quality and fairness seem to discourage scientific advancement especially important innovations because 2020 RD Team of the Year: Good Foods Good Foods is a company based as much on a technology as a product line or market Kurt Penn founder and CEO committed to high-pressure processing (HPP) from day one which enables the company to make products that are gently processed with no Full Story

Food Dehydration

Zeki Berk in Food Process Engineering and Technology 2009 22 1 Introduction Drying is one of the most ancient methods of food preservation known to mankind Preservation of meat fish and food plants by drying in the sun or in the naturally dry air of the deserts and mountains has been practiced since prehistoric times and is still a vital operation in the life of many rural

There is no better cost to eliminate than the cost of poor quality Scrap material and lost labor hours add no value to the operation In order to best eliminate these wastes a strategic approach to quality improvement is essential By following these five steps quality can be improved in a meaningful sustainable way 1 Use a Team Mindset

2 Improve margins In order to fuel faster growth we must remain disciplined on our cost management and strive for efficiencies at all levels This approach enables us to free up resources to reinvest in product innovation and brand building creating value for our consumers as well as our shareholders

David Burkus What is your definition of "innovation": The application of ideas that are novel and useful Creativity the ability to generate novel and useful ideas is the seed of innovation but unless it's applied and scaled it's still just an idea

Drying is an ancient technique of food preservation for extension of shelf-life of foods and it also minimizes the transportation cost as well as the storage cost per unit product weight Sun drying is the most common method to preserve the foods in rural area whereas in industries mechanical drying is in practice

Food Preservation Through Packaging Innovation

Mar 25 2003As the market for value-added minimally processed pre-packaged food grows manufacturers find different ways to effectively package these oxygen moisture aroma and time-sensitive products While there are many packaging methods to extend a food product's life the main objective is clear -- to retard microbial spoilage and provide the freshest safest product

Powder Process-Solutions is a leading provider of dry ingredient processing solutions products and services for the food dairy nutrition pharmaceutical and chemical industries Our products like the BFM fitting and MAGNATTACK™ magnetic separators are designed to help improve the safety and efficiency of your plant

Jun 12 2013Raw materials (ingredients processing aids and packaging materials) are the foundation of finished food products As such they must meet regulatory requirements (safe and legal for your intended use) and your specifications (contribute to the functionality and quality of your process and product)

Feb 26 2015The study What's Cooking in Tomorrow's Kitchen stated that in the face of a growing global population and limited natural resources alternative and environmental friendly ingredients such as macro-algae (seaweed) micro-algae (spirolina and chlorella) and insects as a form of protein may "drastically change the market" Speaking to FoodNavigator author Jelle

An oral food challenge is a highly accurate diagnostic test for food allergies Learn about the three types and how they work Sometimes even after performing skin prick and blood tests an allergist is unable to arrive at a definitive diagnosis In this case he or she may recommend an oral food

Program leader Polina Anikeeva said the technology could one day improve the treatment not only of spinal cord injury but also of neurological and neuropsychiatric disorders from Parkinson's disease to schizophrenia The Eko Core attaches to any analog stethoscope and wirelessly connects it to the Eko smartphone app Image: Eko Devices

Mechanization of Production replacement of manual implements of labor in sectors of material production or in labor processes with machines and mechanisms using various types of power and traction for their operation Mechanization of production also covers the sphere of mental labor Its main goals are to raise labor productivity and free humans from

Perhaps the most significant non-thermal innovation in food safety is irradiation Food irradiation uses electron beams X-rays or gamma rays to kill bacteria without damaging the produce High-energy beams do not affect produce but do damage the DNA of living organisms and kills the bacteria

About Food Science and Technology

Jan 01 2019Food processing is the treatment of food substances by changing their properties to preserve it improve its quality or make it functionally more useful Food processors take raw animal vegetable or marine materials and transform them into edible products through the application of labor machinery energy and scientific knowledge

Food Packag Shelf Life 8: 63–70 Fortunati E Luzi F Puglia D et al (2014) Investigation of thermo-mechanical chemical and degradative properties of PLA-limonene films reinforced with cellulose nanocrystals extracted from Phormium tenax leaves Eur Polym J 56: 77–91

2 Improve margins In order to fuel faster growth we must remain disciplined on our cost management and strive for efficiencies at all levels This approach enables us to free up resources to reinvest in product innovation and brand building creating value for our consumers as well as our shareholders

Dehydration in food processing means by which many types of food can be preserved for indefinite periods by extracting the moisture thereby inhibiting the growth of microorganisms Dehydration is one of the oldest methods of food preservation and was used by prehistoric peoples in sun-drying

Dehydration in food processing means by which many types of food can be preserved for indefinite periods by extracting the moisture thereby inhibiting the growth of microorganisms Dehydration is one of the oldest methods of food preservation and was used by prehistoric peoples in sun-drying

Shelf life of dried food Dried foods keep 4-12 months depending on storage conditions Store in cool dry dark areas For best quality store under 60 F Although it is not necessary to store dried food in a refrigerator or freezer except for meat jerky low temperatures extend the