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Mostrando 161 - 180 Resultados de 476 Para Buscar '"food technology"', tiempo de consulta: 0.28s Limitar resultados
  1. 161
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    Development and Structural Behaviour of Soybean Gelato
  2. 162
    “…The review is providing a few examples of advances in nutritional science (personalized nutrition, nutrigenetics), food technology (personalized food processing, food ecodesign), and food complex systems (artificial intelligence and gut microbiome), which have a great potential to progress sustainable food systems with Nutritional Sustainability set as a guiding concept.…”
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    A Path From Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems
  3. 163
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    Proteinaceous Pancreatic Lipase Inhibitor from the Seed of Litchi chinensis
  4. 164
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    Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions
  5. 165
    “…Although several studies have examined the media coverage of this new food technology, research linking different frames to differences in consumer attitudes is lacking. …”
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    The Impact of Framing on Acceptance of Cultured Meat
  6. 166
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    Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste
  7. 167
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    Spray-Dried Whey Protein Concentrate-Iron Complex: Preparation and Physicochemical Characterization
  8. 168
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    Influence of d-Amino Acids in Beer on Formation of Uric Acid
  9. 169
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    Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree
  10. 170
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    Silica-Lipid Hybrid Microparticles as Efficient Vehicles 
for Enhanced Stability and Bioaccessibility of Curcumin
  11. 171
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    Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation
  12. 172
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    Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages
  13. 173
    “…Methods: Open-ended exploratory interviews were conducted with food technology representatives (n = 9), food science academic faculty (n = 1), president of a private tortilla-making federation (n = 1), and representatives of the federal monitoring agency (n = 2). …”
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    Stakeholder’s Perceptions of Mexico’s Federal Corn Flour Fortification Program: A Qualitative Study
  14. 174
    “…Experts representing the fields of nutrition, home science, food technology, and food service industry were invited to participate. …”
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    Expert elicitation database capturing diversity and cultural drivers of food choice and nutritional implications in eastern India
  15. 175
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    Properties of Milk Treated with High-Power Ultrasound and Bactofugation
  16. 176
    “…Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. …”
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    Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge
  17. 177
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    Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis
  18. 178
    “…The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. …”
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    Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit
  19. 179
    “…These results support the use of filamentous fungi as a novel cell immobilization biomaterial for food technology applications.…”
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    Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat
  20. 180
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    Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation
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