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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| Format: | Online |
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| Sprog: | engelsk |
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MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Fag: | |
| Online adgang: | ONIX_20230911_9783036586304_92 |
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| _version_ | 1869513995660034048 |
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| collection | Directory of Open Access Books |
| description | 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 the consumer experience. This Special Issue, entitled “Innovative Food Products and Processing” provides readers with a wide range of topics and applications in food science and technology, such as the use of food chemistry, biochemistry, fermentation, and microbiology, as well as new contemporary processing and preservation technologies and techniques for effective waste management and green technology for the food processing industry. “Innovative Food Products and Processing” is an excellent resource for food science researchers, food scientists, biochemists, nutritionists, and students. This publication's wide range of topics provides a complete overview of the most recent breakthroughs, cutting-edge technologies, and emerging trends in the food industry. |
| format | Online |
| id | doab-20.500.12854ir-113959 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1139592024-03-28T03:33:00Z Innovative Food Products and Processing Bhandari, Bhesh R. Mamat, Hasmadi 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 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 the consumer experience. This Special Issue, entitled “Innovative Food Products and Processing” provides readers with a wide range of topics and applications in food science and technology, such as the use of food chemistry, biochemistry, fermentation, and microbiology, as well as new contemporary processing and preservation technologies and techniques for effective waste management and green technology for the food processing industry. “Innovative Food Products and Processing” is an excellent resource for food science researchers, food scientists, biochemists, nutritionists, and students. This publication's wide range of topics provides a complete overview of the most recent breakthroughs, cutting-edge technologies, and emerging trends in the food industry. 2023-09-11T12:11:29Z 2023-09-11T12:11:29Z 2023 book ONIX_20230911_9783036586304_92 9783036586304 9783036586311 https://directory.doabooks.org/handle/20.500.12854/113959 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/7803 https://mdpi.com/books/pdfview/book/7803 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-8631-1 10.3390/books978-3-0365-8631-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036586304 9783036586311 220 open access |
| spellingShingle | 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 Innovative Food Products and Processing |
| title | Innovative Food Products and Processing |
| title_full | Innovative Food Products and Processing |
| title_fullStr | Innovative Food Products and Processing |
| title_full_unstemmed | Innovative Food Products and Processing |
| title_short | Innovative Food Products and Processing |
| title_sort | innovative food products and processing |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20230911_9783036586304_92 |