Suggested Topics within your search.
Showing 161 - 180 results of 3,126 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.80s Refine Results
  1. 161
    Bioactive Ingredients and Medicinal Values of <i>Grifola frondosa</i> (Maitake)
    by Jian-Yong Wu, Ka-Chai Siu, Ping Geng
    Published 2021-01-01
    Subjects: “...functional foods...”
    Get full text
    Article
  2. 162
    GABA, a non-protein amino acid ubiquitous in food matrices
    Subjects: “...food...”
    Get full text
    Article
  3. 163
    MODERN TRENDS IN THE DEVELOPMENT OF THE FUNCTIONAL FOOD INDUSTRY IN RUSSIA AND ABROAD
    Subjects: “...functional food ingredient...”
    Get full text
    Article
  4. 164
    Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids
    Subjects: “...food ingredients...”
    Get full text
    Article
  5. 165
    Production, chemical, physical and technological properties of antioxidant dietary fiber from pineapple pomace and effect as ingredient in sausages
    “...CyTA - Journal of Food...”
    Get full text
    Article
  6. 166
    The Design and Implementation of an Ingredient-Based Food Calorie Estimation System Using Nutrition Knowledge and Fusion of Brightness and Heat Information
    by Sirichai Turmchokkasam, Kosin Chamnongthai
    Published 2018-01-01
    Subjects: “...Food calorie...”
    Get full text
    Article
  7. 167
    Technological aspects of obtaining melanin and powder from buckwheat hull and their use in food technology
    “... substances and technological food ingredients due to its unique chemical composition. The possibility...”
    Get full text
    Article
  8. 168
    Application of Ultrasound in Food Science and Technology: A Perspective
    by Monica Gallo, Lydia Ferrara, Daniele Naviglio
    Published 2018-10-01
    Subjects: “...ultrasound in food technology...”
    Get full text
    Article
  9. 169
    Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
    Subjects: “...functional foods...”
    Get full text
    Article
  10. 170
    The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry
    by Made Astawan, Ayu P.G Prayudani
    Published 2020-05-01
    “... of 90%. Due to its high protein content, SPI is commonly used in food processing for improving...”
    Get full text
    Article
  11. 171
    Scientific Opinion on the safety and efficacy of sorbic acid and potassium sorbate when used as technological additives for all animal species based on two dossiers from Nutrinova Nutrition Specialties & Food Ingredients GmbH
    Subjects: “...technological additive...”
    Get full text
    Article
  12. 172
    Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool
    Subjects: “...ingredient functionality...”
    Get full text
    Article
  13. 173
    Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment
    Subjects: “...Non-thermal processing technology...”
    Get full text
    Article
  14. 174
    Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits
    Subjects: “...functional food...”
    Get full text
    Article
  15. 175
    Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling
    Subjects: “...food ingredient...”
    Get full text
    Article
  16. 176
    Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market
    Subjects: “...active ingredients...”
    Get full text
    Article
  17. 177
    Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties
    Subjects: “...functional foods...”
    Get full text
    Article
  18. 178
    Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level
    by Brian C. Bryksa, Rickey Y. Yada
    Published 2012-10-01
    “...International Journal of Food Studies...”
    Get full text
    Article
  19. 179
    Effects of Plants' Ingredients on Dough and Final Product
    Published 2022
    Subjects: “...Technology: general issues bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  20. 180
    The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients
    Subjects: “...functional food...”
    Get full text
    Article
Search Tools: Get RSS Feed — Email this Search