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Showing 181 - 200 results of 3,283 for search 'FOOD PRESERVATION TECHNOLOGY', query time: 0.95s Refine Results
  1. 181
    Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips by low-temperature vacuum frying machine
    Subjects: “...food...”
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    Article
  2. 182
    Effects of thermal and nonthermal processing technology on the quality of red sour soup after storage
    Subjects: “...thermal and nonthermal preservation...”
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    Article
  3. 183
    Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds
    by Marín P., Ginés C., Kochaki P., Jurado M.
    Published 2017-10-01
    Subjects: “...food spoilage...”
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    Article
  4. 184
    NUTRITION VALUE LABELING ON FOOD PACKAGING – RESEARCH WITH USE OF INFORMATIVE TECHNOLOGY TOOLS
    by Agnieszka KAWECKA
    Published 2016-12-01
    Subjects: “...nutrition value, food packaging, packaging informativity, food labeling, provision information...”
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    Article
  5. 185
    Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing
    Subjects: “...non-thermal technologies...”
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    Article
  6. 186
    Increasing the impact of science and technology to provide more people with healthier and safer food
    Subjects: “...food security...”
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    Article
  7. 187
    A Review on Applications and Uses of <i>Thymus</i> in the Food Industry
    by Gema Nieto
    Published 2020-07-01
    Subjects: “...antioxidant, antimicrobial, thyme, phenolic compounds, food additives, food preservatives....”
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    Article
  8. 188
    Plants of Genus Mentha: From Farm to Food Factory
    Subjects: “...food preservatives...”
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    Article
  9. 189
    Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications
    “... recognised as novel food protein in Europe. To boost the delivery of plant proteins, agrofood...”
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    Article
  10. 190
    Chitosan Nanocomposite Coatings for Food, Paints, and Water Treatment Applications
    by Santosh Kumar, Fei Ye, Sergey Dobretsov, Joydeep Dutta
    Published 2019-06-01
    Subjects: “...food preservation...”
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    Article
  11. 191
    Creation of powder during collection of fruit and vegetable raw materials – preservation of nutritional value according to the “CONVENIENT FOOD” concept
    by Naumenko O. P.
    Published 2020-06-01
    Subjects: “...convenient food...”
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    Article
  12. 192
    Romanian Consumers’ Willingness to Buy Foodstuffs Containing Food Additives: Results of a Conjoint Study
    Subjects: “...conjoint analysis, food additives, packaging gases, preservatives...”
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    Article
  13. 193
    Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays)
    Subjects: “...food preservation and processing...”
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    Article
  14. 194
    Alternative “Green” Antimicrobial Agents Obtained by Selective Sorption from Lactobacillus plantarum Culture
    Subjects: “...food preservation...”
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    Article
  15. 195
    An investigation into the level of metallic pollutants in roadside-sundried food products from selected areas of Ondo and Osun states, Nigeria
    by Mathew Kolawole Bolade
    Published 2016-12-01
    Subjects: “...food preservation...”
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    Article
  16. 196
    Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives
    Subjects: “...food preservation...”
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    Article
  17. 197
    Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive
    by Iryna Tsykhanovska
    Published 2019-06-01
    “... flour using the food additive «Magnetofood». To improve the technology and to obtain high-quality...”
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    Article
  18. 198
    Production of biopreservation compounds from non-Saccharomyces yeast using a single-stage bioreactor
    by Ngongang, Maxwell Mewa
    Published 2017
    Subjects: “...Food -- Preservation...”
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  19. 199
    Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs
    by Tuğba Demir
    Published 2021-07-01
    Subjects: “...food preservation...”
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    Article
  20. 200
    PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
    by Naumova N.L.
    Published 2015-12-01
    Subjects: “...fortified foods...”
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    Article
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