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Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects.
Comprehensive Reviews in Food Science and Food Safety, 2022Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E
Farah Zaaboul, Yuanfa Liu
semanticscholar +1 more source
, 2021
Foods made using new technologies may play an important role in food security in countries such as China, which is currently heavily reliant on imports.
Kirsty McKenzie +2 more
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Foods made using new technologies may play an important role in food security in countries such as China, which is currently heavily reliant on imports.
Kirsty McKenzie +2 more
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International Journal of Information Management, 2020
Organic products may have several health benefits for consumers. Nevertheless, even in the age of social commerce, and the communication affordances of social networking sites, consumers are not always informed regarding such benefits.
Jiabao Lin +3 more
semanticscholar +1 more source
Organic products may have several health benefits for consumers. Nevertheless, even in the age of social commerce, and the communication affordances of social networking sites, consumers are not always informed regarding such benefits.
Jiabao Lin +3 more
semanticscholar +1 more source
Current advancements in chitosan-based film production for food technology; A review.
International Journal of Biological Macromolecules, 2019Chitosan is obtained from chitin, which could be considered to be the most abundant polymer after cellulose. Owing to these properties, chitosan alone or chitosan-based composite film production is attaining huge attention in terms of applications from ...
Muhammad Mujtaba +6 more
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Research progress and application of ultrasonic- and microwave-assisted food processing technology.
Comprehensive Reviews in Food Science and Food Safety, 2023Microwaves are electromagnetic waves of specific frequencies (300 MHz-3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields.
Mengge Li +7 more
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Food Technology: Objective Food Microbiology
2022"The essential goal of Objective Food Technology: Food Microbiology is to provide complete and simplified reach out to understanding of the basic concept of Food microbiology to the students of the Food Technology. This book contains 06 chapters which cover short notes and multiple-choice question on the syllabus as Characteristics of microorganisms ...
Suresh Chandra +2 more
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Soil heavy metal pollution and food safety in China: Effects, sources and removing technology.
Chemosphere, 2020Soil plays a fundamental role in food safety and the adverse effects of contaminants like heavy metal (loid)s on crop quality have threatened human health.
G. Qin +5 more
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Active Food Packaging Technologies
Critical Reviews in Food Science and Nutrition, 2004Active packaging technologies offer new opportunities for the food industry, in the preservation of foods. Important active packaging systems currently known to date, including oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, ethanol emitters, flavor releasing/absorbing systems, time-temperature indicators ...
Murat, Ozdemir, John D, Floros
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The Role of Selenium Nanoparticles in Agriculture and Food Technology
Biological Trace Element Research, 2021J. J. O. Garza-García +7 more
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