Results 11 to 20 of about 30,744,870 (282)
Food Science Without Borders [PDF]
Frontiers in Nutrition, 2015 The recent 25th anniversary of the fall of the Berlin Wall serves to remind us that sometimes “falling walls” are needed to solve differences not only between nations but also among the different disciplines of science. This need is underscored by a recent paradigm shift in research approaches to address multilayer and multistage research problems ...
Dietrich eKnorr, Chor San H Khoo
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Critical Issues Faced by Industries Associated with Food Science and Technology: A Delphi Analysis [PDF]
FoodsAs the foundation of human health, the food system is arguably a cornerstone of society. However, despite the criticality of a safe and productive food value chain there are numerous critical issues faced by industries associated with food science and ...
Kevan W. Lamm, Andrews Idun, Peng Lu
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Applications of food science innovations in sports nutrition: from laboratory research to endurance sports practice [PDF]
Frontiers in NutritionCutting-edge innovations in food science are driving sports nutrition from traditional supplementation toward a new paradigm based on molecular mechanisms and personalized interventions.
Meiying Ma +3 more
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(Bio)Nanotechnology in Food Science—Food Packaging [PDF]
Nanomaterials, 2021 Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging.
Mateja Primožič +2 more
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Editorial: Women in nutrition and food science technology [PDF]
Frontiers in Nutrition, 2022 Elena Ibañez +2 more
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Applications of knowledge graphs for food science and industry [PDF]
Patterns, 2022 Shuqiang Jiang
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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
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International Journal of Trend in Scientific Research and Development, 2019 Food science is the discipline that applies basic sciences and engineering to study the nature of foods and their harvesting, processing, distribution, storage, and preparation. It is essential to meeting the needs of a growing global population. A major goal of food science is to understand the nature and properties of foods at a fundamental level so ...
Matthew N. O. Sadiku +2 more
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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
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Functional food science: Differences and similarities with food science
Functional Foods in Health and Disease, 2021 Many nations are facing rising healthcare costs. The field of functional food science (FFS) has been introduced to combat this. Functional foods are foods with added bioactive compounds which provide a clinically proven health benefit. However, FFS and food science (FS) are often viewed as one and the same.
Danik Martirosyan +2 more
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