Results 11 to 20 of about 21,081,286 (417)

Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability

Applied Sciences, 2021
With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing.
A. Režek Jambrak, M. Nutrizio, I. Djekic, S. Pleslić, F. Chemat   +4 more
semanticscholar   +1 more source

Non-thermal Technologies for Food Processing

Frontiers in Nutrition, 2021
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food.
H. Jadhav, U. Annapure, R. Deshmukh
semanticscholar   +1 more source

NOVEL FOODS: SUSTAINABLE FOOD PROCESS

International Journal of Ecosystems and Ecology Science (IJEES), 2021
Novel food consumption in this challenging world has grown its demand. The growing food industry has been working to produce sustainable foods by converging food safety and security in precedence additional concerned by producing various type of foods by examining the health effect benefits to consumers and its nutritional value and toxicological ...
Miano, Tahseen Fatima, DOĞAN, Mahmut
openaire   +4 more sources

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Foods, 2021
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components.
James S. Chacha, Liyan Zhang, C. Ofoedu, Rashid Suleiman, Joachim M Dotto, Ume Roobab, Adedoyin O. Agunbiade, H. T. Duguma, Beatha Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, I. Shorstkii, C. Okpala, M. Korzeniowska, R. Guiné   +14 more
semanticscholar   +1 more source

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Journal of Food Quality, 2022
Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production ...
Md. Iftekhar Kabir, Towkir Ahmed Ove, Md. Murtuza Kamal, Safayetul Karim, S. M. Kamrul Hasan, Md. Raihanul Haque, Most. Jesmin Akhter   +6 more
doaj   +1 more source

STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR THE DEVELOPMENT OF TECHNOLOGIES FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES

Алматы технологиялық университетінің хабаршысы, 2022
This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the ...
M. T. VELYAMOV, A. B. OSPANOV, I. POTOROCO, S. M. VELYAMOV, L. A. KURASOVA, A. B. TAGAYEVA, A. Z. SARSENOVA, A. E. KAYIRBAEVA, N. A. SADYKOVA   +8 more
doaj   +1 more source

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

Sustainability, 2021
Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in ...
Madhura Rao, A. Bast, A. de Boer
semanticscholar   +1 more source

Biochemical and Structural Characterization of a Novel Bacterial Tannase From Lachnospiraceae bacterium in Ruminant Gastrointestinal Tract

Frontiers in Bioengineering and Biotechnology, 2021
Tannases are a family of esterases that catalyze the hydrolysis of ester and depside bonds present in hydrolyzable tannins to release gallic acid. Here, a novel tannase from Lachnospiraceae bacterium (TanALb) was characterized.
Lijun Guan, Lijun Guan, Kunlun Wang, Kunlun Wang, Yang Gao, Yang Gao, Jialei Li, Jialei Li, Song Yan, Song Yan, Nina Ji, Chuanying Ren, Chuanying Ren, Jiayou Wang, Ye Zhou, Ye Zhou, Bo Li, Bo Li, Shuwen Lu, Shuwen Lu   +19 more
doaj   +1 more source

Available technologies on improving the stability of polyphenols in food processing

Food Frontiers, 2021
Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such ...
H. Cao, Oznur Saroglu, A. Karadağ, Z. Diaconeasa, G. Zoccatelli, C. Conte‐Junior, G. González‐Aguilar, J. Ou, Weibin Bai, C. M. Zamarioli, L. Freitas, Avi Shpigelman, P. Campelo, E. Çapanoğlu, C. Hii, S. Jafari, Yaping Qi, P. Liao, Mingfu Wang, Liang Zou, P. Bourke, J. Simal-Gándara, Jianbo Xiao   +22 more
semanticscholar   +1 more source

Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

Journal of Animal Science and Technology, 2023
Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study,
Seung-Hye Woo, Jung-Min Sung, Heejin Park, Jake Kim, Yea-Ji Kim, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi   +7 more
doaj   +1 more source