Food processing is the set of methods and techniques used to transform raw agricultural commodities into food products, altering their physical and chemical properties through operations such as heating, drying, freezing, milling, fermentation, and preservation. Its purposes include extending shelf life, ensuring mi…
Food processing is the set of methods and techniques used to transform raw agricultural commodities into food products, altering their physical and chemical properties through operations such as heating, drying, freezing, milling, fermentation, and preservation. Its purposes include extending shelf life, ensuring microbiological safety, improving palatability and convenience, and retaining or enhancing nutritional value. The studies gathered here examine processing from the complementary standpoints of safety, quality, and nutrition. Microbiological safety and quality control feature in the application of quantitative microbiological risk assessment to process improvement in food microbiology and in the characterisation of the microbiological and nutritional properties of processed fish sausage. Drying and dehydration technologies are well represented, including the production of tomato powder enriched in functional components, comparisons of strawberry powders prepared by convection and vacuum freeze drying, and the resulting effects on product quality and microstructure. Nutritional and functional considerations appear in work on antioxidant properties of processed fruit fractions and on improving dietary diversity and micronutrient intake through underused plant foods. The wider context also encompasses the effects of ultra-processed food consumption and the management of processing by-products such as mill effluents. Together these contributions present food processing as an applied science balancing preservation, safety, and quality, in which controlled physical and microbiological transformation determines the stability, nutritional content, and acceptability of food.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 210 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Food Processing, linking to each citing work.