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1por Cheftel, J. Claude“…Perceived benefits responding to consumers’ needs (healthier, more nutritive, higher quality, more convenient, lower cost), “naturalness”, respect of the environment and trusted information are the major factors influencing consumers’ acceptance of innovative food technologies and products. Novel foods and technologies are also subject to strict regulatory pre-market safety assessment and authorisation procedures. …”
Publicado 2011
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3“…Furthermore, it allows for evaluation of the chemical modifications that the constituents of the food undergo following the treatments (Food Technology) to which they are subjected. Analytical chemistry is the branch of chemistry based on the qualitative and quantitative determination of compounds present in a sample under examination. …”
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5“…Furthermore, fermentation is discussed as the epitome of a translational food technology that unlocks further therapeutic value from recalcitrant food-based substrates and enables sustainable large-scale production of high-value pharmaceuticals, including novel fermented food-derived bioactive peptides (BPs).…”
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7por Szczepankowska, Joanna, Khachatryan, Gohar, Khachatryan, Karen, Krystyjan, Magdalena“…It also focuses on presenting the potential application of carbon dots in biotechnology and food technology.…”
Publicado 2023
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8por Balcázar-Zumaeta, César R., Castro-Alayo, Efraín M., Muñoz-Astecker, Lucas D., Cayo-Colca, Ilse S., Velayarce-Vallejos, FredyEnlace del recurso
Publicado 2023
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10“…Food technology is a burgeoning field of applied science, invading many areas of the food industry and making contributions to economic advancement; however, little research has focused on ethical aspects in this field. …”
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11por Derkach, Svetlana R., Voron’ko, Nikolay G., Kuchina, Yuliya A., Kolotova, Daria S.“…This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. …”
Publicado 2020
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12por Fernández-Rico, Salvador, Mondragón, Alicia del Carmen, López-Santamarina, Aroa, Cardelle-Cobas, Alejandra, Regal, Patricia, Lamas, Alexandre, Ibarra, Israel Samuel, Cepeda, Alberto, Miranda, José ManuelEnlace del recurso
Publicado 2022
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13“…New food technologies have a high potential to transform the current resource‐consuming food system to a more efficient and sustainable one, but public acceptance of new food technologies is rather low. …”
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14por Dahal, Peetambar, Dhimal, Meghnath, Belbase, Krishna, Tiwari, Sundar, Groopman, John, West, Keith, Pollock, Bradley, Pyakurel, Subodh, Acharya, Ganga, Aryal, Sunil, Ghimire, Yug Nath, Neupane, Manish, Poudel, Rosina, Van Ashbrouck, Johan, Kunusoth, Keshavulu, De Saeger, Sarah, De Boevre, Marthe, Gharti-Chhetri, Gokarna, Gurung, Tek Bahadur, Bradford, Kent JEnlace del recurso
Publicado 2020
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17por Tahmouzi, Sima, Meftahizadeh, Heidar, Eyshi, Saba, Mahmoudzadeh, Amin, Alizadeh, Behnam, Mollakhalili‐Meybodi, Neda, Hatami, Mehrnaz“…Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.…”
Publicado 2023
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18por Ruiz, Lorena, Aertsen, Abram, Nguyen-The, Christophe, Gänzle, Michael G., Alvarez-Ordóñez, AvelinoEnlace del recurso
Publicado 2017
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19por Ali, Sumran, Nawaz, Muhammad Asim, Ghufran, Muhammad, Hussain, Sumaira Nazar, Hussein Mohammed, Aljaifi Saddam“…Apart from this, the food technology neophobia slightly moderates the benefits-risk perception of consumers and GM trust. …”
Publicado 2020
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