Results 1 to 10 of about 118,654 (207)
Application of Extrusion Technology in Plant Food Processing Byproducts: An Overview
Comprehensive Reviews in Food Science and Food Safety, 2020 The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing.
William Leonard +2 more
exaly +2 more sources
A Comprehensive Review on Infrared Heating Applications in Food Processing
Molecules, 2019 Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy ...
Salam A. Aboud +4 more
doaj +2 more sources
Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products [PDF]
FoodsFermentation is a longstanding preservation process used in meat manufacture to improve product stability, safety and sensory quality. Renewed interest in fermented meats has stimulated research into reformulation and processing strategies intended to ...
Ciarán H. Crowley +3 more
doaj +2 more sources
Fermentation-enabled wellness foods: A fresh perspective
Food Science and Human Wellness, 2019 Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme ...
Huan Xiang +4 more
doaj +2 more sources
Antioxidant Mechanism of Lactiplantibacillus plantarum KM1 Under H2O2 Stress by Proteomics Analysis
Frontiers in Microbiology, 2022 Lactiplantibacillus plantarum KM1 was screened from natural fermented products, which had probiotic properties and antioxidant function. The survival rate of L. plantarum KM1 was 78.26% at 5 mM H2O2.
Yuan Tian +26 more
doaj +1 more source
Protein digestion and absorption: the influence of food processing.
Nutrition research reviews, 2022 The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments like heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts e.g.
S. Loveday
semanticscholar +1 more source
Food Chemistry: X, 2022 Terpenoids such as ginsenosides are the most important phytochemicals and functional components in ginseng. Commercial sterilizing with high temperature and high pressure is also one of the common methods of ginseng food processing.
Junshun Zhang +7 more
doaj +1 more source
Applied Food Research, 2022 In current scenario most of food processing industries are majorly focusing on quality of food, nutritional value, and method of processing as the consumers are demanding for foods lined up with qualities, sensory and shelf life of the products ...
Mounika Addanki +2 more
doaj +1 more source
Animals, 2022 The objective of this study was to investigate the effects of feeding Amaranthus hybridus chlorostachys grain (AG) with (+E) and without enzyme (−E) on performance, egg quality, antioxidant status and lipid profile of blood serum and yolk cholesterol in ...
Babak Hosseintabar-Ghasemabad +9 more
doaj +1 more source
Heliyon, 2023 The importance of starch in nutrition and industry is unquestionable. This study investigated the changes in physicochemical, structural, and functional properties of cornstarch from newly harvested Zhengdan958 (Zd958) and Xianyu335 (Xy335) corn during ...
Yong Cao +6 more
doaj +1 more source