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Cold plasma for the preservation of aquatic food products: An overview.
Comprehensive Reviews in Food Science and Food Safety, 2021Cold plasma (CP) is an upcoming technology implemented for the preservation of highly perishable foods, especially aquatic food products (AFPs). The high moisture content, high-quality protein with all essential amino acids and unsaturated fatty acids ...
N. Rathod +6 more
semanticscholar +1 more source
Bioactive compounds, health benefits and functional food products of sea buckthorn: a review
Critical reviews in food science and nutrition, 2021Sea buckthorn (Hippophae rhamnoides L.), which has been categorized as a “medicine food homology” fruit by China’s National Health Commission for both nutritional and medicinal purposes, has nearly 200 kinds of nutritive and bioactive compounds such as ...
Kewen Wang, Zhenzhen Xu, X. Liao
semanticscholar +1 more source
Fermentation for tailoring the technological and health related functionality of food products
Critical reviews in food science and nutrition, 2020Fermented foods are experiencing a resurgence due to the consumers’ growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and ...
Netsanet Shiferaw Terefe, M. Augustin
semanticscholar +1 more source
2019
The term menu du jour (French) or menu del dia (Spanish) is sometimes used instead of the term table d’hôte menu. Another menu term used is carte du jour (literally ‘card of the day’), or ‘menu of the day’, which can also be a fixed meal with one or more courses for a set price. A prix fixe (fixed price) menu is similar.
John Cousins +3 more
openaire +2 more sources
The term menu du jour (French) or menu del dia (Spanish) is sometimes used instead of the term table d’hôte menu. Another menu term used is carte du jour (literally ‘card of the day’), or ‘menu of the day’, which can also be a fixed meal with one or more courses for a set price. A prix fixe (fixed price) menu is similar.
John Cousins +3 more
openaire +2 more sources
Critical reviews in food science and nutrition, 2020
The growing concerns over product quality have increased demand for high quality dried food products and encouraged researchers to explore and producers of such products to implement novel microwave (MW)-assisted drying methods.
M. Zielińska +4 more
semanticscholar +1 more source
The growing concerns over product quality have increased demand for high quality dried food products and encouraged researchers to explore and producers of such products to implement novel microwave (MW)-assisted drying methods.
M. Zielińska +4 more
semanticscholar +1 more source
Food reviews international (Print), 2020
Globally, fish processing industries are much concerned to produce fish proteins for the fulfilment of the nutritive requirements of human being. More than 60% fish by-products, including liver, head, skin, roes, viscera, and bones that the richest ...
Sohail Khan +10 more
semanticscholar +1 more source
Globally, fish processing industries are much concerned to produce fish proteins for the fulfilment of the nutritive requirements of human being. More than 60% fish by-products, including liver, head, skin, roes, viscera, and bones that the richest ...
Sohail Khan +10 more
semanticscholar +1 more source
Defining Upcycled Food Products
Journal of Culinary Science & Technology, 2020A Delphi study analyzing responses from food manufacturers affiliated with the Upcycled Food Association (UFA) was used to develop a definition for upcycled food products. Interviews and surveys of upcycling food businesses were used to define industry’s
Olivia Spratt, R. Suri, Jonathan Deutsch
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Wireless Passive Sensors for Food Quality Monitoring: Improving the Safety of Food Products
IEEE Antennas & Propagation Magazine, 2020Food waste amounts to roughly one-third of its total production every year. There is an unprecedented demand to improve long-term storage of food products while preserving quality and safety in every stage of its processing, from postharvesting to ...
R. Raju, G. Bridges, S. Bhadra
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2019
Fruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems.
João P. Trigo +3 more
semanticscholar +1 more source
Fruit and vegetable processing industry is one of the relevant generators of food by-products, which display limited commercial exploitation entailing economic and environmental problems.
João P. Trigo +3 more
semanticscholar +1 more source
Consumer attitudes and buying behavior for green food products
British Food Journal, 2019Purpose The purpose of this paper is to apply the multidimensional construct of green perceived value (GPV) to the buying behavior of green food products to enhance the understanding of consumer behavior intentions and explain the formation of the ...
Eunju Woo, Y. Kim
semanticscholar +1 more source