Buchumschlag

Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients

The reprint focuses on fundamental and applied research on environmentally friendly manufacturing of food additives and its effect on the structural features and functional applications of functional ingredients in several fields. Food additives and functional ingredients are naturally or artificial...

Ausführliche Beschreibung

Gespeichert in:
Format: Online
Sprache:Englisch
Veröffentlicht: MDPI - Multidisciplinary Digital Publishing Institute 2023
Schlagworte:
wheat germ polysaccharide
steam explosion
isolation and purification
modification
structural characterization
antioxidant activities
Bacillus pumilus
molecular dynamic simulations
enzymatic characterization
food dye decolorization
TiO2 NPs
BPA
16S rDNA
faecal metabolomic
crust
dry-aged
natural flavor enhancer
patties
Hanwoo cattle
exopolysaccharide
structural analysis
biofunctional properties
Lactiplantibacillus pentosus
sacha inchi oil press-cake protein hydrolyzates
hyperuricemia
renal injury
gut microbiota
wheat bran
dietary fiber
extrusion capacity
corn gluten meal
glutamine
ulcerative colitis
Bacillus coagulans
intestinal microorganisms
metabolism
high-fat diet
promote dissolution
application
transglutaminase
crosslinking properties
protein substrate crosslinking mechanism
bovine serum albumin
pullulan
epigallocatechin gallate
nanoparticles
antioxidant activity
Online-Zugang:ONIX_20230307_9783036564005_72
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Zusammenfassung:The reprint focuses on fundamental and applied research on environmentally friendly manufacturing of food additives and its effect on the structural features and functional applications of functional ingredients in several fields. Food additives and functional ingredients are naturally or artificially synthesized substances that are added to foodstuffs to improve their color, aroma, and taste, as well as to meet anti-corrosion and other technological purposes. The innovation of clean production, encompassing environmental and sustainability issues in the manufacturing process of food additives and functional ingredients is of particular interest. Special attention is given to their bioconversion, extraction, separation and purification, stabilization, formulation and compounding, etc., as well as relevant process intensification and integration.

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