Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Marıa Teresa Jimenez-Munguıa"'
Publikováno v:
International Journal of Food Studies, Vol 4, Iss 2 (2015)
The aim of this study was to evaluate the survival of Lactobacillus acidophilus that had been simple or double spray dried using chitosan to cause microencapsulation and which had been exposed to model gastrointestinal conditions. In addition, the st
Externí odkaz:
https://doaj.org/article/66808a86bce34a00bab7b3af514304d7
Autor:
Bhanu Prakash
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection
Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihy
Autor:
Rodrigo Lozano, Maria Barreiro-Gen
This book is aimed at developing sustainability competences through pedagogical approaches by comparing 15 case studies from 12 countries in 4 continents (Africa, America, Australia, and Europe) analysing how Sustainable Development (SD) is being tau
Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a
Autor:
Kristberg Kristbergsson, Semih Otles
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of
Autor:
Alexandru Grumezescu
Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focu
Food Processing and Engineering Topics'offers a combination of theoretical support, practical examples, process applications, and recent findings on diverse aspects of food science and engineering, such as rheology, heat transfer, evaporation, osmoti