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One of the developmental aspects of food science is testing and adapting advanced technologies for food production, which save resources and improve food quality. More often than not, this includes technologies operating at lower temperatures, shorter time, and resulting in better preservation of the thermolabile compounds in the foods, as compared to conventional technologies. Nutritionally rich but thermally sensitive raw materials such as fruit, vegetables, meats, and others can particularly benefit from the application of such advanced food technologies. Technologies with the most tested potential for industrial implementation include nonthermal plasma, pulsed electric field, high hydrostatic pressure, high-intensity ultrasound, etc. Even though such technologies have obstacles to wide industrial implementation, they can be applied in unit operations such as processing, pasteurization, and extraction. In addition, those technologies combined with exploitation of the economic and sustainable raw materials, such as industrial wastes from food production, are foundation for green and eco-friendly food production and processing. This chapter gives an overview of green food processing concepts, strategies, and tools.

OBJECTIVES: To identify risk factors of carcinoma of the extrahepatic biliary tract in men. METHODS: Newly diagnosed and histologically confirmed patients, 35-70 years old, were interviewed between 1995 and 1997 in Denmark, Sweden, France, Germany and Italy. Population controls were frequency-matched by age and region. Adjusted odds ratios and 95%-confidence intervals were estimated by logistic regression. RESULTS: The analysis included 153 patients and 1421 controls. The participation proportion was 71% for patients and 61% for controls. Gallstone disease was corroborated as a risk factor for extrahepatic biliary tract carcinoma in men (odds ratio 2.49; 95% confidence interval 1.32-4.70), particularly for gall bladder tumors (odds ratio 4.68; 95% confidence interval 1.85-11.84). For a body mass index [height (m) divided by squared weight (kg2)] >30 at age 35 years, an excess risk was observed (odds ratio 2.58; 95% confidence interval 1.07-6.23, reference: body mass index 18.5-25) that was even stronger if the body mass index was >30 for the lowest weight in adulthood (odds ratio 4.68; 95% confidence interval 1.13-19.40). Infection of the gall bladder, chronic inflammatory bowel disease, hepatitis or smoking showed no clear association, whereas some increase in risk was suggested for consumption of 40-80 g alcohol per day and more. CONCLUSIONS: Our study corroborates gallstones as a risk indicator in extrahepatic biliary tract carcinoma. Permanent overweight and obesity in adult life was identified as a strong risk factor for extrahepatic biliary tract carcinoma, whereas we did not find any strong lifestyle-associated risk factors. Inconsistent results across studies concerning the association of extrahepatic biliary tract carcinoma with overweight and obesity may be explained by the different approaches to assess this variable. Udgivelsesdato: 2007-Aug