Results 1 to 10 of about 9,526,644 (389)
Editorial: Women in nutrition and food science technology [PDF]
Frontiers in Nutrition, 2022 Elena Ibañez +2 more
doaj +2 more sources
Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives. [PDF]
Nanomicro Lett, 2020 Nile SH +5 more
europepmc +2 more sources
Editorial: Supramolecular Chemistry at the Interface of Environmental and Food Science [PDF]
Frontiers in Chemistry, 2021 Cheuk-Fai Chow +2 more
doaj +2 more sources
Culinary fluid mechanics and other currents in food science [PDF]
Reviews of Modern Physics, 2022 Innovations in fluid mechanics are leading to better food since ancient history, while creativity in cooking inspires applied and fundamental science. Here, we review how recent advances in hydrodynamics are changing food science, and we highlight how ...
A. Mathijssen +3 more
semanticscholar +1 more source
Use of Nanomaterials in Food Science [PDF]
Biogenic Nano-Particles and their Use in Agro-ecosystems, 2020 Ameta S +4 more
europepmc +2 more sources
Science, technology, and food [PDF]
Chemical & Engineering News Archive, 1974 RICHARD L. KENYON
openalex +3 more sources
Quantum and tempus theories of function food science in practice
Functional Food Science, 2023 Functional food science has witnessed remarkable advancements in recent years, driven by our evolving understanding of quantum mechanics and the concept of time.
D. Martirosyan, Sarah Stratton
semanticscholar +1 more source
A comprehensive review on the role of food bioactive compounds in functional food science
Functional Food Science, 2022 Health promotion and reducing disease risk are the primary benefits of functional foods. However, the definition of functional foods is still unclear and undecided. This has made it difficult to produce a general consensus of functional food products and
D. Martirosyan +2 more
semanticscholar +1 more source
Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry
Microorganisms, 2022 The use of essential oils (EO) loaded with nanoparticles is the most promising alternative to increase food quality and safety. Interesting works describe the antimicrobial properties of EO for pathogen control in natural and processed foods for human ...
Micaela Guidotti-Takeuchi +5 more
doaj +1 more source
The science of food security [PDF]
npj Science of Food, 2018 AbstractWe need to feed an estimated population in excess of 9 billion by 2050 with diminishing natural resources, whilst ensuring the health of people and the planet. Herein we connect the future global food demand to the role of agricultural and food science in producing and stabilising foods to meet the global food demand.
Cole, Martin Barry +3 more
openaire +4 more sources