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Food processing is about transforming raw food materials into food for consumption. Processing is carried out for multiple purposes, such as improving for palatability in terms of flavour and texture, improving nutritional value and bioavailability, eliminating possible toxic factors, as well as providing for conservation and storage ability. Food processing takes place both in home kitchens, restaurants, and industrial settings. It is necessary for providing food enough for the world’s increasing population. However, food processing is also one of the important stressors on the global health of our planet and therefore needs to be carefully conducted to lead to a more sustainable global food system. In this chapter we illustrate the use of various fundamental food processing methods needed to produce the components of a meal according to a hypothetical menu. The menu is designed to place the focus on techniques which develop those flavours and textures that will facilitate the advancement of a green cuisine.
|Title of host publication||Applied Food Science|
|Editors||Bart Wernaart, Bernd van der Meulen|
|Number of pages||29|
|Publisher||Wageningen Academic Publishers|
|Publication status||Published - 2022|