Results 21 to 30 of about 9,929,917 (363)
Editorial: Women in nutrition and food science technology. [PDF]
Ibañez E+2 more
europepmc +2 more sources
Editorial: Supramolecular Chemistry at the Interface of Environmental and Food Science. [PDF]
Chow CF, Jose DA, Selvakumar PM.
europepmc +2 more sources
Culinary fluid mechanics and other currents in food science [PDF]
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
Science, technology, and food [PDF]
RICHARD L. KENYON
openalex +3 more sources
Quantum and tempus theories of function food science in practice
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
Essential Oil-Based Nanoparticles as Antimicrobial Agents in the Food Industry
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
A comprehensive review on the role of food bioactive compounds in functional food science
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
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
openaire +3 more sources
Terahertz time-domain spectroscopy of edible oils [PDF]
Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz ...
Alex Dinovitser+2 more
doaj +1 more source
The science of food security [PDF]
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