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MICROCAPSULES FORMULATIONS FOR FUNCTIONAL FOOD PRODUCTION
2021The use of agrochemicals in agriculture had substantial repercussions for the environment, food security as well as human health because some of them are persistent organic pollutants. To diminish the overall exposure to agrochemicals that may end up in the environment, the worldwide intention is the restriction of their use and application of ...
Vinceković, Marko, Jurić, Slaven
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Some thermodynamic considerations in food formulation
Food Hydrocolloids, 2003Several factors underlie the thermodynamic similarity of foods. First is the common physiological storage function of most important components of food raw materials. Second is the general character of non-specific intermolecular interactions of food macromolecules.
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Part III Food Definitions and Formulations
2011Cheese is the product resulting from the coagulation of the milk protein, casein, by suitable enzymes and/or acid-producing bacteria to produce a curd which is separated from the whey and can be in the ripened or unripened form.
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Food Colloids: Fundamentals of Formulation
Carbohydrate Polymers, 2003J.F Kennedy, C.J Knill
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Food and nutrition policy formulation
Food Policy, 1979S.C. Iverson, K.L. Iverson, J.P. Kevany
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Formulation and Fabrication of Food Bars
1966Abstract : Formulation, production and storage studies of food bars made from various cereal products (wheat flakes, oats, rice kispies and graham crackers), as well as beef, hash and soup type bars (split pea, potato flakes), are presented. The basic matrix for the food bars is a stable binder formulated from protein (sodium caseinate), fat (lard ...
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Food Colloids: Fundamentals of Formulation
International Journal of Food Science and Technology, 2002openaire +2 more sources