Results 171 to 180 of about 21,944,128 (198)
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2004
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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Food processing for the improvement of plant proteins digestibility
Critical reviews in food science and nutrition, 2019Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions.
A. G. A. Sá, Y. M. Moreno, B. Carciofi
semanticscholar +1 more source
Nanobubbles: Fundamental characteristics and applications in food processing
Trends in Food Science & Technology, 2020Background The importance of nanobubbles (NBs) is widely acknowledged, along with their size and stability. NBs are tiny gas-filled cavities having unique physical characteristics.
K. Phan +3 more
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Food processing needs, advantages and misconceptions
, 2020Background Food processing has been used to convert raw agricultural produce into edible, safe, healthy and nutritious food products and to preserve foods.
D. Knorr, M. Augustin
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Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Abstract Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes. However, industrial applications have had only limited success
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Abstract Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes. However, industrial applications have had only limited success
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Metabolomics: An analytical technique for food processing evaluation.
Food Chemistry, 2021Michele Utpott +4 more
semanticscholar +1 more source
Modelling of food and food processes
Journal of Food Engineering, 2012Abstract Modelling is an important task in food engineering and numerous approaches are possible. Based on the massy experience the paper discusses the challenge, interest and difficulties of modelling of food and food processes. Some key points are specifically discussed mainly on the base of heat processing operation.
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1996
Abstract Man the hunter-gatherer lived on what he could find-molluscs, fish, seals, wild grain, nuts, berries, tubers, leaves, insects and their grubs, birds and their eggs, and such animals as were available. He roamed from one area to another seeking and hunting food and had no need to store it; storage became necessary between ...
David A Bender, Arnold E Bender
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Abstract Man the hunter-gatherer lived on what he could find-molluscs, fish, seals, wild grain, nuts, berries, tubers, leaves, insects and their grubs, birds and their eggs, and such animals as were available. He roamed from one area to another seeking and hunting food and had no need to store it; storage became necessary between ...
David A Bender, Arnold E Bender
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Detoxification of Foods in Food Processing
1980Food processing embraces a very wide range of operations, varying from domestic preparation and cooking to sophisticated techniques for heating, freezing, sterilisation, fractionation and so on.
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