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Showing 201 - 220 results of 3,126 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 1.37s Refine Results
  1. 201
    Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach
    Subjects: “...food ingredients...”
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    Article
  2. 202
    THE DEVELOPMENT OF TECHNOLOGY OF FUNCTIONAL BEVERAGES BASED ON WHEY AND PLANT EXTRACTS
    by Cherevach E.I., Tenkovskaya L.A.
    Published 2015-12-01
    Subjects: “...functional ingredients...”
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    Article
  3. 203
    Sapindaceae (Dimocarpus longan and Nephelium lappaceum) seed and peel by-products: Potential sources for phenolic compounds and use as functional ingredients in food and health applications
    “...Journal of Functional Foods...”
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    Article
  4. 204
    A comparative study on ingredient and efficiency difference between fresh and steamed Gastrodia elata Blume: An herbal material to a novel functional food
    Subjects: “...Functional food...”
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    Article
  5. 205
    Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia
    Subjects: “...Food ingredients...”
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    Article
  6. 206
    A Review of Edible Jujube, the Ziziphus jujuba Fruit: A Heath Food Supplement for Anemia Prevalence
    by Jianping Chen, Karl W. K. Tsim
    Published 2020-11-01
    Subjects: “...bio-active ingredient...”
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    Article
  7. 207
    Metabolomics profiling and antimicrobial activity of fermented date fruit (Khastawi) used as functional ingredients for making Asian confectionary (Dodol)
    Subjects: “...functional foods...”
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    Article
  8. 208
    Yeni Ürün Geliştirmede Gıda Katkı Maddelerinin Fonksiyonları ve Önemi
    by Erdoğan Küçüköner
    Published 2015-02-01
    Subjects: “...food ingredients...”
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    Article
  9. 209
    Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds
    Subjects: “...novel technologies...”
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    Article
  10. 210
    Development of Microencapsulation-based Technologies for Micronutrient Fortification in Staple Foods for Developing Countries
    by Li, Yao Olive
    Published 2009
    Subjects: “...staple foods...”
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  11. 211
    Development of Microencapsulation-based Technologies for Micronutrient Fortification in Staple Foods for Developing Countries
    by Li, Yao Olive
    Published 2009
    Subjects: “...staple foods...”
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  12. 212
    A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing
    by Pedro Gimenez-Escalante, Shahin Rahimifard
    Published 2019-06-01
    Subjects: “...food technology...”
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    Article
  13. 213
    INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION
    “...Foods and Raw Materials...”
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    Article
  14. 214
    Ingredients of popular fruit teas in Poland
    “... Fruit teas are very popular on the market of food products in many countries, due...”
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    Article
  15. 215
    Inhibition of 5α-Reductase, IL-6 Secretion, and Oxidation Process of Equisetum debile Roxb. ex Vaucher Extract as Functional Food and Nutraceuticals Ingredients
    “... membrane of hen’s eggs. In conclusion, EA was suggested as the most attractive ingredients for functional...”
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    Article
  16. 216
    Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing
    Subjects: “...3d food printing...”
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    Article
  17. 217
    Prebiotics and Probiotics From Food to Health
    Published 2022
    Subjects: “...Food and beverage technology bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  18. 218
    Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
    by Moroni Alice, Arendt Elke K, Zannini Emanuele
    Published 2011-08-01
    “... sourdough LAB can be an efficient cell factory for delivering functional biomolecules and food ingredients...”
    Article
  19. 219
    Отримання арабіногалактановмісних комплексів зі сполуками-антиоксидантами бетаніном і антоціанами
    Subjects: “...food ingredients...”
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    Article
  20. 220
    Potential of Juniperus communis L as a nutraceutical in human and veterinary medicine
    Subjects: “...Food science...”
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    Article
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