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Showing 181 - 200 results of 3,126 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.72s Refine Results
  1. 181
    Reducing Effect of Saikosaponin A, an Active Ingredient of Bupleurum falcatum, on Intake of Highly Palatable Food in a Rat Model of Overeating
    Subjects: “...palatable food...”
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    Article
  2. 182
    Discovery of food identity markers by metabolomics and machine learning technology
    “...Abstract Verification of food authenticity establishes consumer trust in food ingredients...”
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    Article
  3. 183
    Computer Image Analysis as a Method of Evaluating the Quality of Selected Fine-Grained Food Mixtures
    Subjects: “...food powders...”
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    Article
  4. 184
    Development of technology and recipe of sweet buns enriched with food additives
    Subjects: “...food additives...”
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    Article
  5. 185
    Technological aspects of the microencapsulation bioactive food compounds by spray-drying
    Subjects: “...food technology...”
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    Article
  6. 186
    Recent applications of plant cell culture technology in cosmetics and foods
    by Gergana Krasteva, Vasil Georgiev, Atanas Pavlov
    Published 2021-03-01
    Subjects: “...food additives...”
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    Article
  7. 187
    Spray Drying for the Encapsulation of Oils—A Review
    Subjects: “...food ingredients...”
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    Article
  8. 188
    DISH FORMULA DEVELOPMENT AIMED AT REDUCTION OF SOCIALLY SENSITIVE DISEASE RISKS
    by Grigorieva R.Z., Motyreva O.G., Sheveleva G.I.
    Published 2015-12-01
    Subjects: “...specialized food...”
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    Article
  9. 189
    Factors Affecting Gut Microbiome in Daily Diet
    by Qi Su, Qin Liu
    Published 2021-05-01
    Subjects: “...food ingredients...”
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    Article
  10. 190
    THE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKE AS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS
    by N. Sokolova, K. Iorgacheva
    Published 2020-09-01
    Subjects: “...technological properties...”
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    Article
  11. 191
    Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste
    Subjects: “...physiologically functional ingredients...”
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    Article
  12. 192
    Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of <i>Fusarium</i> Mycotoxins in Maize and Sorghum
    Subjects: “...cooking ingredients...”
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    Article
  13. 193
    HPLC-UV Analysis Coupled with Chemometry to Identify Phenolic Biomarkers from Medicinal Plants, used as Ingredients in Two Food Supplement Formulas
    “...Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science...”
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    Article
  14. 194
    New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features
    “... on their physicochemical, technological, microstructural, and bioactive characteristics. Andean blueberry juices were mixed...”
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    Article
  15. 195
    Comparative Studies of Inhibitory and Antioxidant Activities, and Organic Acids Compositions of Postbiotics Produced by Probiotic Lactiplantibacillus plantarum Strains Isolated From Malaysian Foods
    Subjects: “...natural bioactive ingredients...”
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    Article
  16. 196
    Encapsulated Proanthocyanidins as Novel Ingredients
    by A. Romano, P. Masi, E. Pucci, V. Oliviero, P. Ferranti
    Published 2017-03-01
    “... from grape seed have been reported to show various health as well as technological properties. Aim...”
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    Article
  17. 197
    Vegetable ingredient in cheese product
    “...Sesame seeds are a functional food ingredient with vasoprotective, antioxidant, prebiotic, chondro...”
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    Article
  18. 198
    Verification of Ingredient Labels in High-Risk Oils and Fruit Juices by Using Vibrational Spectroscopy Combined with Pattern Recognition Analysis
    by Aykas, Didem P.
    Published 2019
    Subjects: “...Food Science...”
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  19. 199
    Formula and Technology Development for Obtaining Biologically Active Natural Food Additives
    by Smirnov S., Fazullina O.
    Published 2018-09-01
    “...The research featured the development of formulae and technologies for the production...”
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    Article
  20. 200
    Scientific basis of use of fruits Coriandrum sativum L. In food technologies
    by Natalia Frolova, Olga Korablova
    Published 2016-10-01
    “... in National University of food technology. Main and specific components of essential oils from seeds coriander...”
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    Article
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