Results 261 to 270 of about 469,748 (309)

Quantitative MRI in Food Science & Food Engineering

2012
Magnetic Resonance Imaging (MRI) is a nondestructive and noninvasive technique that can be used to acquire two-dimensional and even three-dimensional images of biological products, even if they are opaque systems. The signal of each voxel depends on the physical properties of the sample such as proton density, relaxation times, temperature, diffusion ...
Mariette, François, Collewet, G., Davenel, A., Lucas, T., Musse, Maja   +4 more
openaire   +2 more sources

Plant Food Protein Engineering

1992
Publisher Summary Protein engineering is a technique to modify protein primary sequences by gene manipulation. The primary sequences of a target protein can be systematically modified, thus protein engineering has the potential to become a method for enhancing the nutritional value and functional properties of food proteins.
openaire   +2 more sources

Food Safety and Genetically Engineered Foods

2013
How safe is America’s food supply? In rich countries, the food choices available in supermarkets and restaurants are almost always free from dangerous levels of toxic or microbial contamination.
openaire   +1 more source

Food Engineering

2023
Sanjaya K. Dash, Pitam Chandra, Abhijit Kar   +2 more
openaire   +1 more source

Food Engineering

2015
Murlidhar Meghwal, Megh Goyal
openaire   +2 more sources

Food engineering

2011
In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and automation regularly appear among the top priorities identified in food ...
openaire   +1 more source

Bacteriophage and endolysin engineering for biocontrol of food pathogens/pathogens in the food: recent advances and future trends

Critical Reviews in Food Science and Nutrition, 2023
Chanyoung Lee, Hyeongsoon Kim, Sangryeol Ryu   +2 more
exaly  

Agricultural and Food Engineering

2006
Kathy Fescemyer, Helen Smith
openaire   +1 more source

Contribution of the engineering of tailored interfaces to the formulation of novel food colloids

Food Hydrocolloids, 2021
Cecilio Carrera Sanchez, Juan M Rodríguez Patino   +1 more
exaly  

Formulation engineering of food systems for 3D-printing applications – A review

Food Research International, 2021
Patrick Wilms, Sally L Gras, Maarten A I Schutyser   +2 more
exaly