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Mostrando 1 - 20 Resultados de 476 Para Buscar '"food technology"', 查詢時間: 2.32s Limitar resultados
  1. 1
    由 Johnson, Arnold H.
    出版 1974
    “...Encyclopedia of Food Technology and Food Science Series...”
    圖書
    Encyclopedia of food technology
  2. 2
    出版 1996
    圖書
    Macromolecular interactions in food technology
  3. 3
    由 Cheftel, J. Claude
    出版 2011
    “...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. ...”
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    Emerging Risks Related to Food Technology
  4. 4
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    Editorial: Sustainable Solutions in Food Technology
  5. 5
    出版 1993
    圖書
    Encyclopaedia of food science, food technology and nutrition
  6. 6
    由 Naviglio, Daniele, Gallo, Monica
    出版 2020
    “...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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    Application of Analytical Chemistry to Foods and Food Technology
  7. 7
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    Using Virtual Reality to Enhance Food Technology Education
  8. 8
    “...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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    Clinically relevant materials & applications inspired by food technologies
  9. 9
    由 Cruz, Rui M. S., Jung, Jooyeoun
    出版 2023
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    Editorial: Sustainable solutions in food technology, volume II
  10. 10
    “...It also focuses on presenting the potential application of carbon dots in biotechnology and food technology....”
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    Carbon Dots—Types, Obtaining and Application in Biotechnology and Food Technology
  11. 11
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    Food Technology forecasting: A based bibliometric update in functional chocolates
  12. 12
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    The three main monotheistic religions and gm food technology: an overview of perspectives
  13. 13
    由 Chan, Zenobia C.Y., Lai, Wing-Fu
    出版 2009
    “...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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    Revisiting the melamine contamination event in China: implications for ethics in food technology
  14. 14
    “...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. ...”
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    Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies
  15. 15
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    A2 Milk: New Perspectives for Food Technology and Human Health
  16. 16
    “...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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    When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies
  17. 17
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    Improving nutrition and immunity with dry chain and integrated pest management food technologies in LMICs
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    Development of satiating and palatable high-protein meat products by using experimental design in food technology
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    Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology
  20. 20
    “...Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies....”
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    Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action
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