Heat-based treatment is still the most common process used in food production, because of its capacity to guarantee microbial stability, the ability to inactivate spoilage enzymes, and its effectiveness to produce special texture and flavor. However, heat treatment may also induce many physicochemical changes leading to undesirable quality changes, such as loss of heat-sensitive bioactive compounds, and deterioration of sensory quality. Therefore, it is meaningful to develop innovative or improved thermal processing to minimize the undesirable effects. For example, the application of innovative thermal processing - superheated steam - including for drying, blanching, baking, frying, enzyme inactivation, sterilization, etc. The main advantage is the ability to heat rapidly in an oxygen-free environment, thus improving product quality (color, shrinkage, rehydration properties, and oxidation losses). In addition, it is also necessary to clarify the relationship between thermal processing, food structures, and food nutrition.
This research topic aims to develop better thermal processing technologies for foodstuffs and fill the knowledge gap on the relationships between thermal processing, food structures, and food nutrition.
Potential topics include but are not limited to the following:
· Application of innovative thermal processing for developing nutritious foods, such as superheated steam, ohmic, microwave, radio frequency, and induction heating;
· Improvements in traditional thermal processing, to reduce their adverse effects on the nutritional, digestive, and organoleptic qualities of foods;
· Changes in the structure of bioactive compounds and their health functions after thermal processing;
· New insights into the reaction and complexing of food components upon thermal processing;
· Formation of food structures at macro-and micro-level during thermal processing, and its relationship with bioavailability, digestibility, and absorption of food components.
Heat-based treatment is still the most common process used in food production, because of its capacity to guarantee microbial stability, the ability to inactivate spoilage enzymes, and its effectiveness to produce special texture and flavor. However, heat treatment may also induce many physicochemical changes leading to undesirable quality changes, such as loss of heat-sensitive bioactive compounds, and deterioration of sensory quality. Therefore, it is meaningful to develop innovative or improved thermal processing to minimize the undesirable effects. For example, the application of innovative thermal processing - superheated steam - including for drying, blanching, baking, frying, enzyme inactivation, sterilization, etc. The main advantage is the ability to heat rapidly in an oxygen-free environment, thus improving product quality (color, shrinkage, rehydration properties, and oxidation losses). In addition, it is also necessary to clarify the relationship between thermal processing, food structures, and food nutrition.
This research topic aims to develop better thermal processing technologies for foodstuffs and fill the knowledge gap on the relationships between thermal processing, food structures, and food nutrition.
Potential topics include but are not limited to the following:
· Application of innovative thermal processing for developing nutritious foods, such as superheated steam, ohmic, microwave, radio frequency, and induction heating;
· Improvements in traditional thermal processing, to reduce their adverse effects on the nutritional, digestive, and organoleptic qualities of foods;
· Changes in the structure of bioactive compounds and their health functions after thermal processing;
· New insights into the reaction and complexing of food components upon thermal processing;
· Formation of food structures at macro-and micro-level during thermal processing, and its relationship with bioavailability, digestibility, and absorption of food components.
