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...
Sparad:
| Materialtyp: | Online |
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| Språk: | engelska |
| Utgiven: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Ämnen: | |
| Länkar: | ONIX_20230307_9783036564005_72 |
| Taggar: |
Inga taggar, Lägg till första taggen!
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| _version_ | 1869528293660688384 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-98062 |
| 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-980622023-03-07T16:31:49Z Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients Lu, Fuping Sui, Wenjie 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 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. 2023-03-07T16:31:46Z 2023-03-07T16:31:46Z 2023 book ONIX_20230307_9783036564005_72 9783036564005 9783036564012 https://directory.doabooks.org/handle/20.500.12854/98062 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/6818 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-6401-2 10.3390/books978-3-0365-6401-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036564005 9783036564012 198 Basel open access |
| spellingShingle | 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 Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients |
| title | Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients |
| title_full | Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients |
| title_fullStr | Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients |
| title_full_unstemmed | Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients |
| title_short | Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients |
| title_sort | environmentally friendly manufacturing of food additives and functional ingredients |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20230307_9783036564005_72 |