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Innovative Food Products and Processing

In the context of the food industry, "Innovative Food Products and Processing" refers to the creation and application of cutting-edge techniques, technologies, and approaches. This vibrant industry covers a broad range of topics, with the aim of enhancing food quality, safety, sustainability, and th...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2023
Soggetti:
bambangan
extraction solvents
fatty acid
triacylglycerol
crystalline microstructure
Bario
rice flour
gluten-free
bread
amylose content
encapsulation
non-dairy
probiotics
stability
storage
Auricularia cornea
wood ear mushroom
instant noodles
glycaemic response
by-product
needlefish (Tylosurus acus melanotus)
acid-soluble collagen extraction
physicochemical
characterization
chlorophylls
green colour
antioxidant activity
amaranth
metal ions
optimization
response surface methodology
lactobacillus
bifidobacterium
Eucheuma denticulatum
seaweed oligosaccharide
HMF
chokeberry
wort
mint essential oil
malt
polyphenols
anthocyanins
antioxidant capacity
green banana flour
soy protein isolate
emulsifier
cake
resistant starch
dietary fiber
esters
brandy
HS-SPME/GC-MS
cold stabilization
multivariate statistics
egg white
pulses
foaming agent
aerated foods
canned liquid
seaweed
reduced salt
meat emulsion
physicochemical properties
sensory
meat products
patty
microencapsulation
nanoemulsion
trans-cinnamaldehyde
spray-drying
freeze-drying
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PN Chemistry
thema EDItEUR::P Mathematics and Science::PN Chemistry::PNF Analytical chemistry
Accesso online:ONIX_20230911_9783036586304_92
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ONIX_20230911_9783036586304_92

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