Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Iss...
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| Formatua: | Online |
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| Hizkuntza: | ingelesa |
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MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Sarrera elektronikoa: | ONIX_20230220_9783036548555_27 |
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| _version_ | 1869529922507112448 |
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| collection | Directory of Open Access Books |
| description | The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry. |
| format | Online |
| id | doab-20.500.12854ir-97424 |
| 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-974242024-03-28T03:30:35Z Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives Oroian, Mircea Codină, Georgiana Gabriela common wheat vinification by-product texture dough rheology physico-chemical properties sorghum flour roasting proximate composition functional properties particle size FT-IR spectra amaranth flour bread characteristics wheat flour trans-resveratrol post-pruning storage total phenolic content antioxidant activity plant growth regulators plant properties biochemical compounds mineral compounds crop quality bakery margarine fatty acids fracturability color PCA vegetable ice cream dietary fibers sensorial properties rheological properties baby water potentially toxic elements health risk assessment water quality amaranth seed extraction polyphenols amino acids apple chips drying physico-chemical characteristics sensory analysis corn deoxynivalenol food fumonisins mycotoxins zearalenone hempseed oil bread dough textural properties n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry. 2023-02-20T16:43:47Z 2023-02-20T16:43:47Z 2022 book ONIX_20230220_9783036548555_27 9783036548555 9783036548562 https://directory.doabooks.org/handle/20.500.12854/97424 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/5896 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-4856-2 10.3390/books978-3-0365-4856-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036548555 9783036548562 190 Basel open access |
| spellingShingle | common wheat vinification by-product texture dough rheology physico-chemical properties sorghum flour roasting proximate composition functional properties particle size FT-IR spectra amaranth flour bread characteristics wheat flour trans-resveratrol post-pruning storage total phenolic content antioxidant activity plant growth regulators plant properties biochemical compounds mineral compounds crop quality bakery margarine fatty acids fracturability color PCA vegetable ice cream dietary fibers sensorial properties rheological properties baby water potentially toxic elements health risk assessment water quality amaranth seed extraction polyphenols amino acids apple chips drying physico-chemical characteristics sensory analysis corn deoxynivalenol food fumonisins mycotoxins zearalenone hempseed oil bread dough textural properties n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives |
| title | Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives |
| title_full | Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives |
| title_fullStr | Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives |
| title_full_unstemmed | Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives |
| title_short | Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives |
| title_sort | selected papers from the 8th international conference of biotechnologies present and perspectives |
| topic | common wheat vinification by-product texture dough rheology physico-chemical properties sorghum flour roasting proximate composition functional properties particle size FT-IR spectra amaranth flour bread characteristics wheat flour trans-resveratrol post-pruning storage total phenolic content antioxidant activity plant growth regulators plant properties biochemical compounds mineral compounds crop quality bakery margarine fatty acids fracturability color PCA vegetable ice cream dietary fibers sensorial properties rheological properties baby water potentially toxic elements health risk assessment water quality amaranth seed extraction polyphenols amino acids apple chips drying physico-chemical characteristics sensory analysis corn deoxynivalenol food fumonisins mycotoxins zearalenone hempseed oil bread dough textural properties n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | common wheat vinification by-product texture dough rheology physico-chemical properties sorghum flour roasting proximate composition functional properties particle size FT-IR spectra amaranth flour bread characteristics wheat flour trans-resveratrol post-pruning storage total phenolic content antioxidant activity plant growth regulators plant properties biochemical compounds mineral compounds crop quality bakery margarine fatty acids fracturability color PCA vegetable ice cream dietary fibers sensorial properties rheological properties baby water potentially toxic elements health risk assessment water quality amaranth seed extraction polyphenols amino acids apple chips drying physico-chemical characteristics sensory analysis corn deoxynivalenol food fumonisins mycotoxins zearalenone hempseed oil bread dough textural properties n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20230220_9783036548555_27 |