Results 21 to 30 of about 3,125,589 (355)
SCHOOLTHY: Automatic Menu Planner for Healthy and Balanced School Meals
IEEE Access, 2020 SCHOOLTHY: Automatic Menu Planner for Healthy and Balanced School Meals is a decision support tool that addresses the multi-objective menu planning problem in order to automatically produce meal plans for school canteens.
Eduardo Segredo +4 more
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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
openaire +2 more sources
Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety [PDF]
, 2016 Indexación: Web of Science y Scopus.The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years.
Carrasco, R +5 more
core +2 more sources
Molecules, 2020 Nanoscale lipid bilayers, or nanoliposomes, are generally spherical vesicles formed by the dispersion of phospholipid molecules in a water-based medium by energy input.
Ali Zarrabi +8 more
doaj +1 more source
Foods, 2023 The complex concept of food sustainability has become crucial in all spheres of life. Dietitians, food scientists, and technologists are in a unique position to promote sustainability in food systems. However, the perceptions of food sustainability among
Maria Clara de Moraes Prata Gaspar +7 more
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Applied SciencesIn this review, the application of computational fluid dynamics (CFD) simulations in analyzing thermal processes within food technology is explored. The focus is on understanding heat transfer, fluid flow, and temperature distribution during various food
Arkadiusz Szpicer +7 more
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Revista Brasileira de Fruticultura, 2018 This research aimed to characterize the physical, chemical, microbiological and sensory characterization of manipuçá (Mouriri cearensis Huber) jellies as an alternative to school meals of an elementary public school in Fortaleza-CE.
Lidiane Medeiros Freitas Azevedo +4 more
doaj +1 more source
Application of supercritical carbon dioxide extrusion in food processing technology [PDF]
Hemijska Industrija, 2017 Extrusion process is one of the most important innovations of the 20th century applied in many industries. Extrusion is a technology that is increasingly used for the production of various food products, especially snacks and breakfast cereals ...
Panak-Balentić Jelena +7 more
doaj +1 more source
Importance and health hazards of nanoparticles used in the food industry
Nanotechnology Reviews, 2018 Nanoparticles are considered magic bullets because of their unique properties. Nowadays, the use of nanoparticles has emerged in almost every field of science and technology, owing to its potential of revolutionizing specific fields. In the field of food
Naseer Bazila +5 more
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Pressure as a Limiting Factor for Life
Life, 2016 Facts concerning the stability and functioning of key biomolecular components suggest that cellular life should no longer be viable above a few thousand atmospheres (200–300 MPa).
Rachael Hazael +3 more
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