Zobrazeno 1 - 10
of 1 326
pro vyhledávání: '"Food Process Engineering"'
Publikováno v:
Annual Review of Food Science and Technology, 14, 473-493
Annual Review of Food Science and Technology 14 (2023)
Annual Review of Food Science and Technology 14 (2023)
With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b116cba4b98eb2ede90f135f7ada2f04
https://doi.org/10.1146/annurev-food-060721-024052
https://doi.org/10.1146/annurev-food-060721-024052
Autor:
Jilu Feng, Karin Schroën, Sylvain Guyot, Agnès Gacel, Vincenzo Fogliano, Claire C. Berton-Carabin
Publikováno v:
Journal of Agricultural and Food Chemistry, 71(11), 4717-4728
Journal of Agricultural and Food Chemistry 71 (2023) 11
Journal of Agricultural and Food Chemistry 71 (2023) 11
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a20085cc7507b03f149971e1b4e96e4
https://doi.org/10.1021/acs.jafc.2c07365
https://doi.org/10.1021/acs.jafc.2c07365
Akademický článek
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Publikováno v:
Voedingsindustrie : vakblad. 30(3):40-43
Er is een groeiende behoefte aan innovatieve verwerkingstechnieken die de efficiëntie van de voedselproductie verhogen, verspilling tegengaan en de voedselkwaliteit verbeteren. ‘Smart' foodprocessing speelt daarbij een cruciale rol. Wat is er moge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::fd7cf2896aa554eca1c642223d9996ac
Autor:
Daniel H. J. Ng, Li Yan Chan, Laura Fitzner, Julia Katharina Keppler, Shareef M. Ismail, Simon Hird, Peter Hancock, Schwarz Karin, Demetrowitsch Tobias
Publikováno v:
Analytical Methods 15 (2023) 4
Analytical Methods, 15(4), 445-454
Analytical Methods, 15(4), 445-454
There are at least 500 naturally occurring amino acids, of which only 20 standard proteinogenic amino acids are used universally across all organisms in the synthesis of peptides and proteins. Non-standard amino acids can be incorporated into protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6927339492b0e68abc4de4cca325e86e
https://doi.org/10.1039/d2ay01588a
https://doi.org/10.1039/d2ay01588a
Novel oral microscope gives mechanistic insights into colloidal drivers of friction in oral biofilms
Autor:
Wooster, Tim J., Loussert-Fonta, Céline, Ash, Anthony, Stoudmann, Romain, Hass, Roland, Colijn, Ivanna
Publikováno v:
Journal of Colloid and Interface Science, 646, 426-437
Journal of Colloid and Interface Science 646 (2023)
Journal of Colloid and Interface Science 646 (2023)
Texture and mouthfeel are central to the sensory enjoyment of food and beverages. Yet our incomplete understanding of how food boluses are transformed in the mouth limits our texture prediction ability. As well as thin film tribology, the interaction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d590fafbe1d7e9e4086c6d191ddabcc7
https://doi.org/10.1016/j.jcis.2023.04.168
https://doi.org/10.1016/j.jcis.2023.04.168
Publikováno v:
International Journal of Dairy Technology, 75(4), 749-760
International Journal of Dairy Technology 75 (2022) 4
International Journal of Dairy Technology 75 (2022) 4
This review considers the impact of combining discrete membrane filtration configurations in a multistage or sequential configuration to improve processing performance, energy efficiency and component selectivity in dairy processes. The review focuse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06b520cb60c774c4f24e2a1a97ecc41a
https://doi.org/10.1111/1471-0307.12884
https://doi.org/10.1111/1471-0307.12884
Autor:
Hans J.P. Marvin, Yamine Bouzembrak, H.J. van der Fels-Klerx, Corné Kempenaar, Roel Veerkamp, Aneesh Chauhan, Sanne Stroosnijder, Jan Top, Görkem Simsek-Senel, Hans Vrolijk, Willem Jan Knibbe, Lu Zhang, Remko Boom, Bedir Tekinerdogan
Publikováno v:
Trends in Food Science and Technology, 120, 344-348
Trends in Food Science and Technology 120 (2022)
Trends in Food Science and Technology 120 (2022)
Background: The European Commission (EC) has launched the European Green Deal communication, setting out the path for a fundamental transformation of Europe. Key element in this policy is a fully sustainable food system outlined in the farm-to-fork s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebaa54f4e892fd274a65e9d1db8409ec
https://doi.org/10.1016/j.tifs.2022.01.020
https://doi.org/10.1016/j.tifs.2022.01.020