Results 11 to 20 of about 21,944,128 (198)
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 +4 more
semanticscholar +1 more source
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 +14 more
semanticscholar +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 +22 more
semanticscholar +1 more source
Food processing and allergenicity
Food and Chemical Toxicology, 2015 Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and ...
Verhoeckx, K. +11 more
openaire +3 more sources
Food Control, 2021 Coronavirus disease-19 (COVID-19) is a contagious disease caused by a novel corona virus (SARS-CoV-2). No medical intervention has yet succeeded, though vaccine success is expected soon.
Bimal Chitrakar, Min Zhang, B. Bhandari
semanticscholar +1 more source
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.
Comprehensive Reviews in Food Science and Food Safety, 2021 The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered ...
K. Aganovic +15 more
semanticscholar +1 more source
Biosensors in food processing [PDF]
Journal of Food Science and Technology, 2012 Optical based sensing systems that measure luminescence, fluorescence, reflectance and absorbance, etc., are some of the areas of applications of optical immunosensors. Immunological methods rely on specific binding of an antibody (monoclonal, polyclonal or engineered) to an antigen.
M S, Thakur, K V, Ragavan
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Comprehensive Reviews in Food Science and Food Safety, 2021 Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also brings about potential physiological benefits.
Ruican Wang, Shuntang Guo
semanticscholar +1 more source
Utilization of Food Processing By-products in Extrusion Processing: A Review
Frontiers in Sustainable Food Systems, 2021 The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer'
Debomitra Dey +4 more
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 +3 more sources