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Showing 121 - 140 results of 3,126 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.63s Refine Results
  1. 121
    INVESTIGATION OF THE SORPTION OF IODINE ON A COLLAGEN CARRIER TO OBTAIN A FUNCTIONAL INGREDIENT FOR FOOD SYSTEMS
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    Article
  2. 122
    Functionality of Food Components and Emerging Technologies
    by Charis M. Galanakis
    Published 2021-01-01
    Subjects: “...functional foods...”
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    Article
  3. 123
    Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
    by Karolina Ferysiuk, Karolina M. Wójciak
    Published 2020-08-01
    Subjects: “...food safety...”
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    Article
  4. 124
    Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector
    Subjects: “...food formulation...”
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    Article
  5. 125
    Functional and nutritional characteristics of Bambara groundnut milk powder as an ingredient in yoghurt
    by Hardy, Zolelwa
    Published 2017
    Subjects: “...Food substitutes...”
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  6. 126
    PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION
    by Starovoytova K.V., Terechuk L.V.
    Published 2016-06-01
    Subjects: “...functional and technological additives...”
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    Article
  7. 127
    Bioactive food ingredient acceptance of health conscious consumers in two adjoining subcouncils of the City of Cape Town
    by OConnor, Karen
    Published 2012
    Subjects: “...Food industry and trade -- Quality control -- South Africa...”
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  8. 128
    Aflatoxin contamination in cereals and legumes to reconsider usage as complementary food ingredients for Ghanaian infants: A review
    “... of such contaminated food ingredients could expose many infants and young children to poor growth and development...”
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    Article
  9. 129
    Bioactive food ingredient acceptance of health conscious consumers in two adjoining subcouncils of the city of Cape Town
    by O'connor, Karen
    Published 2016
    “...Thesis (Mtech(Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2010...”
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  10. 130
    Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
    “...Journal of Food Quality...”
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    Article
  11. 131
    Phenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Properties
    Subjects: “...functional Ingredients...”
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    Article
  12. 132
    Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves
    by Maria Angela Perito, Silvia Coderoni, Carlo Russo
    Published 2020-09-01
    Subjects: “...up-cycled ingredients...”
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    Article
  13. 133
    Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review
    Subjects: “...functional foods...”
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    Article
  14. 134
    Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
    “... of fermented by-products as ingredients improved the nutritional, textural and sensory properties of wheat...”
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    Article
  15. 135
    Investigating the Use of Ultraviolet Light Emitting Diodes (UV-LEDs) for the Inactivation of Bacteria in Powdered Food Ingredients
    Subjects: “...foods...”
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    Article
  16. 136
    Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach
    Subjects: “...functional ingredients...”
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    Article
  17. 137
    Evaluation of bioactive properties of Vicia narbonensis L. as potential flour ingredient for gluten-free food industry
    “...Journal of Functional Foods...”
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    Article
  18. 138
    Management of technological processes for producing energy bars from natural ingredients in hotel and restaurant entities
    by G.M. Tarasyuk, A.O. Chagaida, О.V. Milinchuk
    Published 2019-03-01
    Subjects: “...technology for producing energy bars...”
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    Article
  19. 139
    Effect of oil type and batter ingredients on the properties of deep-frying flakes
    Subjects: “...deep-fried food...”
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    Article
  20. 140
    Investigations of functional composition "Effect" for special foods (for overweight people)
    Subjects: “...ingredients...”
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    Article
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