Emerging food processing technologies and factors impacting their industrial adoption

DC FieldValueLanguage
dc.contributor.authorPriyadarshini, Anushree-
dc.contributor.authorRajauria, Gaurav-
dc.contributor.authorO'Donnell, C. P. (Colm P.)-
dc.contributor.authorTiwari, Brijesh K.-
dc.date.accessioned2019-03-25T13:29:22Z-
dc.date.available2019-03-25T13:29:22Z-
dc.date.issued2018-06-04-
dc.identifier.citationCritical Reviews in Food Science and Nutritionen_US
dc.identifier.issn1040-8398-
dc.identifier.urihttp://hdl.handle.net/10197/9673-
dc.description.abstractInnovative food processing technologies have been widely investigated in food processing research in recent years. These technologies offer key advantages for advancing the preservation and quality of conventional foods, for combatting the growing challenges posed by globalization, increased competitive pressures and diverse consumer demands. However, there is a need to increase the level of adoption of novel technologies to ensure the potential benefits of these technologies are exploited more by the food industry. This review outlines emerging thermal and non-thermal food processing technologies with regard to their mechanisms, applications and commercial aspects. The level of adoption of novel food processing technologies by the food industry is outlined and the factors that impact their industrial adoption are discussed. At an industry level, the technological capabilities of individual companies, their size, market share as well as their absorptive capacity impact adoption of a novel technology. Characteristics of the technology itself such as costs involved in its development and commercialization, associated risks and relative advantage, and level of complexity and compatibility influence the technology's adoption. The review concludes that a deep understanding of the development and application of a technology along with the factors influencing its acceptance are critical to ensure its commercial adoption.en_US
dc.format.mediumPrint-Electronic-
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.subjectConsumer acceptanceen_US
dc.subjectThermal technologyen_US
dc.subjectNon-thermal technologyen_US
dc.subjectFood preservationen_US
dc.subjectIndustrial adoptionen_US
dc.subjectTechnology diffusionen_US
dc.titleEmerging food processing technologies and factors impacting their industrial adoptionen_US
dc.typeJournal Articleen_US
dc.internal.authorcontactothergaurav.rajauria@ucd.ieen_US
dc.statusPeer revieweden_US
dc.check.date2019-09-25-
dc.identifier.doi10.1080/10408398.2018.1483890-
dc.neeo.contributorPriyadarshini|Anushree|aut|-
dc.neeo.contributorRajauria|Gaurav|aut|-
dc.neeo.contributorO'Donnell|Colm P|aut|-
dc.neeo.contributorTiwari|Brijesh K|aut|-
dc.date.embargo2019-06-04en_US
dc.description.adminUpdate citation details during checkdate report - ACen_US
dc.date.updated2019-03-15T13:22:40Z-
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Agriculture and Food Science Research Collection
Files in This Item:
Access to this item has been restricted by the copyright holder until:2019-06-04
File Description SizeFormat 
Manuscript_GR.docx1.08 MBUnknownDownload
Show simple item record

Google ScholarTM

Check

Altmetric


This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.