TRENDS IN FOOD PROCESSING: INNOVATIONS FOR HEALTHY AND SUSTAINABLE EATING

Abstract

Through this document, it was possible to analyze the main characteristics of the volume of scientific production regarding the study of the variables Food Processing, Innovation and Healthy Eating. A bibliometric analysis was proposed to analyze details such as Year of Publication, Country of Origin of the publication, Area of Knowledge in which the published research is carried out and the Type of Publication most frequently used by the authors of each document published in high-impact journals indexed in the Scopus database during the period between 2017 and 2022. Among the main findings, it was possible to determine that, for the execution of the different research methodologies, the report of 80 scientific documents related to the study of innovative trends in food processing within the tenure to a healthier and more sustainable diet was achieved. The maximum number of publications made in a year was 27 papers submitted in 2022. The country of origin of the institutions that reported the highest number of records in Scopus, was China with 15 documents. The area of knowledge with the greatest influence at the time of executing the research projects that resulted in scientific publications was Agriculture and Biological Sciences with 51 documents. Finally, the type of publication most frequently used to publicize findings from the analysis of the aforementioned variables was the Article, which represented 46% of the total scientific production.