Food processing industry

Known as: Industry, Food-Processing, Food-Processing Industry, Food-Processing Industries 
The productive enterprises concerned with food processing.
National Institutes of Health

Papers overview

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Review
2011
Review
2011
Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily… (More)
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Highly Cited
2010
Highly Cited
2010
Threatened by possible government regulation and critical public opinion, industries often undertake self-regulatory actions… (More)
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Review
2007
Review
2007
Campylobacters remain highly important zoonotic pathogens worldwide which infect an estimated 1% of the population of Western… (More)
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Review
2007
Review
2007
In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of… (More)
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Review
2002
Review
2002
The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of… (More)
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Review
2000
Review
2000
Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products… (More)
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Highly Cited
1998
Highly Cited
1998
This thesis describes some of the recent developments in multi-way analysis in the field of chemometrics. Originally, the primary… (More)
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Review
1998
Review
1998
This paper assesses critically the science base that underpins the argument that oxidative damage is a significant causative… (More)
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Review
1998
Review
1998
High energy density tends to be associated with high palatability, and vice versa. As a rule, energy-dense foods are palatable… (More)
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Highly Cited
1995
Highly Cited
1995
Spore-forming bacteria are special problems for the food industry. It is not always possible to apply enough heat during food… (More)
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