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IoT-Enabled Biosensors in Food Packaging: A Breakthrough in Food Safety for Monitoring Risks in Real Time. [PDF]

Foods
Sobhan A, Hossain A, Wei L, Muthukumarappan K, Ahmed M.   +4 more
europepmc   +1 more source

Editorial Viewpoint on the Special Issue "Food Process Modeling, Optimisation and Control" from Editorial Board Members' Collection Series. [PDF]

Foods
Gavahian M, Zhou W.
europepmc   +1 more source

Autism Spectrum Disorder and Dietary Intake of Vitamin E. [PDF]

Neuropsychopharmacol Rep
Mobarakeh KA, Mahmoudi Z, Mousavi Z, Ataei Kachooei M, Adabi SB, Bahoo Sele Nabi S, Moradi M, Saeedirad Z, Mohammadi S, Yazdi SAN, Alhouei B, Ashouri Mirsadeghi N, Doaei S, Gholamalizadeh M.   +13 more
europepmc   +1 more source

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Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects.

Comprehensive Reviews in Food Science and Food Safety, 2022
Vitamin 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

Frozen food and technology [PDF]

, 2013
Freezing has been successfully implemented worldwide for longterm preservation of an endless variety of food products. The low temperatures achieved in freezing processes change the physical state of water and, consequently, water becomes unavailable to support deteriorative processes.
Alexandre, Elisabete M. C., Brandão, Teresa R. S., Silva, Cristina L. M.   +2 more
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Microwave technology and foods

2001
Publisher Summary This chapter provides an overview of microwave applications in the food industry. Microwave and microwavable food today constitute an important segment of the food market in Japan, the US and increasingly in Western Europe. The growing number of microwave ovens and microwave foods greatly influenced the food packaging industry ...
Thomas Ohlsson, Nils Bengtsson
openaire   +3 more sources

Food technology and the law

Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Early food laws were developed mainly to protect the customer against short weight and fraud; present-day food laws are designed to ensure ( a ) that the customer is not misled; ( b ) that food is safe to eat; and ( c ) to provide nutritional standards for some basic ...
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Handbook of Food Science and Technology 3

2016
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now ...
Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brule, Gérard   +3 more
openaire   +3 more sources