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Application of Analytical Chemistry to Foods and Food Technology [PDF]
Foods, 2020 Foods are a mixture of substances capable of supplying the human body with nutrients, which, once metabolized, are used mainly for the production of energy, heat, replenishment, and growth material for organs and tissues, ensuring the normal performance of vital functions necessary for growth of the human body.
Naviglio D., Gallo M.
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Rice-Based Gluten-Free Foods and Technologies: A Review
Foods, 2023 Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
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Microbubbles in Food Technology
Annual Review of Food Science and Technology, 2023 Microbubbles are largely unused in the food industry yet have promising capabilities as environmentally friendly cleaning and supporting agents within products and production lines due to their unique physical behaviors. Their small diameters increase their dispersion throughout liquid materials, promote reactivity because of their high specific ...
Jiakai, Lu +3 more
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US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study
Foods, 2021 Despite growing evidence of the environmental and public health threats posed by today’s intensive animal production, consumers in the west remain largely attached to meat.
Keri Szejda +2 more
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Molecules, 2022 The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour—PPFF), generating an innovative product.
Thamara R. dos Santos +7 more
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Ultrasound-Assisted Encapsulation of Phytochemicals for Food Applications: A Review
Foods, 2023 The use of phytochemicals as natural food additives is a topic of interest for both academic and food industry communities. However, many of these substances are sensitive to environmental conditions.
Vitoria Hagemann Cauduro +3 more
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The influence of controlled nutrition intensity on the muscle fiber characteristics in fattening pigs [PDF]
Journal of Central European Agriculture, 2015 The aim of this study was to evaluate the influence of controlled nutrition on the selected muscle fibres indicators and carcass value in pork. The test included 72 hybrid pigs of the D x (LWD x L) genotype of a balanced sex (barrows/gilts). Animals were
Luboš Brzobohatý +5 more
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Frontiers in Nutrition, 2022 Acrocomia intumescens (“macaúba”) is a species that during processing generates a large amount of waste. The use of this residue for the production of flour for incorporation into food products is a way to minimize the cost and nutritionally enrich the ...
Maria Michele Alves da Silva +12 more
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Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)
Applied Sciences, 2020 Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on
Christopher Bryant, Julie Barnett
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Applied Sciences, 2023 An up-to-date overview of the current state of the art of polysaccharide-based spherical particles as carriers of active/bioactive substances, with a particular emphasis on their applications in the food industry, is provided. Owing to the rapid advances
Magdalena Janik +3 more
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