Zobrazeno 1 - 10
of 1 207
pro vyhledávání: '"Food Quality and Design"'
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
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
Publikováno v:
Acta Horticulturae, 1361, 45-51
Acta Horticulturae 1361 (2023)
Acta Horticulturae 1361 (2023)
Dye sorghum (Sorghum bicolor) as a distinct crop was only recently “discovered” by scientists in Benin. It is specifically grown for the red pigments in its leaf sheaths, that are used to color foods (e.g. local cheese, porridge) and in tradition
Publikováno v:
Journal of Food Measurement and Characterization, 17(2), 1735-1747
Journal of Food Measurement and Characterization 17 (2023) 2
Journal of Food Measurement and Characterization 17 (2023) 2
This work investigated the development of instant tea formulated using Cymbopogon citrates, Zingiber officinale and Moringa oleifera extracts. Fresh leaves of C. citrates and M. oleifera, and rhizopus of Z. officinale were processed into lyophilized
Publikováno v:
Potato Research 66 (2023) 2
Potato Research, 66(2), 429-468
Potato Research, 66(2), 429-468
Worldwide, hundreds of potato dishes exist, originally composed by cooks in traditional kitchens. Gradually cooks more and more applied processed products as ingredients to save time and to widen their range of dishes. The products are classified acc
Publikováno v:
Potato Research, 66(2), 469-505
Potato Research 66 (2023) 2
Potato Research 66 (2023) 2
Wheat, the most important food crop, can be stored for a much longer time than potato. It is ground and made into flour or pasta that can be turned into bread or a dish at any time. Potato is only storable for a limited period, so it floods the marke
Autor:
McAuliffe, G., Takahashi, T., Beal, T., Huppertz, T., Leroy, F., Buttriss, J., Collins, A. L., Drewnowski, A., McLaren, S. J., Ortenzi, F., Van der Pols, J., Van Vliet, S., Lee, M. R. F.
Publikováno v:
International Journal of Life Cycle Assessment 28 (2023) 2
International Journal of Life Cycle Assessment, 28(2), 146-155
International Journal of Life Cycle Assessment, 28(2), 146-155
Goal and theoretical commentary A number of recent life cycle assessment (LCA) studies have concluded that animal-sourced foods should be restricted—or even avoided—within the human diet due to their relatively high environmental impacts (particu
Autor:
Thijs Defraeye, Leo Lukasse, Chandrima Shrivastava, Celine Verreydt, Jörg Schemminger, Paul Cronje, Tarl Berry
Publikováno v:
Trends in Food Science and Technology 129 (2022)
Trends in Food Science and Technology, 129, 388-396
Trends in Food Science and Technology, 129, 388-396
Background: Thousands of refrigerated containers transport fresh fruit and vegetables to feed the world yearly. These containers should preserve fresh-food quality as uniformly as possible throughout the cargo. Scope and approach: Several simulation
Autor:
Blok, Annelies E., Bolhuis, Dieuwerke P., Velikov, Krassimir P., Stieger, Markus, Sub Soft Condensed Matter, Soft Condensed Matter and Biophysics
Publikováno v:
Food Hydrocolloids, 138. Elsevier
Food Hydrocolloids, 138
Food Hydrocolloids, 138:108398. Elsevier
Food Hydrocolloids 138 (2022)
Food Hydrocolloids, 138
Food Hydrocolloids, 138:108398. Elsevier
Food Hydrocolloids 138 (2022)
Microfibrillated cellulose (MFC) has potential to be used as clean label texture modifier in foods due to its structural and mechanical properties. These properties deteriorate upon drying of MFC dispersions due to aggregation of the microfibrils. In