Results 261 to 270 of about 1,216,096 (316)
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Processed foods and food reward
Science, 2019Processed foods compromise the fidelity of gut-brain signaling of food ...
Dana M, Small +1 more
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Polysaccharides and food processing
Carbohydrate Research, 1985The rôle of polysaccharides during processing and for the quality of foods is discussed. Starch is the most important energy source for man. Most other polysaccharides are not metabolized for energy, but play an important rôle as dietary fibres. Pectins, alginates, carrageenans, and galactomannans are discussed as functional food additives in relation ...
Pilnik, W., Rombouts, F.M.
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2007
The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia +6 more
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The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients.
Ahrne, Lilia +6 more
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Meat Science, 1996
For the Norwegian fish industry, it is an objective to increase the production of value added products in order to improve profitability. This paper will briefly present four areas of important research tasks in this field. To aid in the identification of the species present in a product, we have applied the method called Random Amplification of ...
E O, Elvevoll +4 more
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For the Norwegian fish industry, it is an objective to increase the production of value added products in order to improve profitability. This paper will briefly present four areas of important research tasks in this field. To aid in the identification of the species present in a product, we have applied the method called Random Amplification of ...
E O, Elvevoll +4 more
openaire +2 more sources
Design of Food Processes and Food Processing Plants
2002Process design refers to the design of food processes and manufacturing methods, including process flow sheets, design of processing and control equipment, and economic evaluation of the process. Plant design refers to the design of the whole processing plant, including the processing/control equipment, the utilities, the plant buildings, and the waste
George D. Saravacos +1 more
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Irradiation and Food Processing
1989After more than four decades of research and development, food irradiation has been demonstrated to be safe, effective and versatile as a process of food preservation, decontamination or disinfection. Its various applications cover: inhibition of sprouting of root crops; insect disinfestation of stored products, fresh and dried food; shelf-life ...
B, Sigurbjörnsson, P, Loaharanu
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Effects of food processing on food allergens
Molecular Nutrition & Food Research, 2009AbstractFood allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry.
Shridhar K, Sathe, Girdhari M, Sharma
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2002
The new suggestion for the naming of different cellulases is based purely on their assignment to these glycosyl hydrolase families (11). If there is more than one enzyme belonging to the same family from one organism, the enzymes are further named with running alphabets in the order that they have been classified.
Tenkanen, Maija +3 more
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The new suggestion for the naming of different cellulases is based purely on their assignment to these glycosyl hydrolase families (11). If there is more than one enzyme belonging to the same family from one organism, the enzymes are further named with running alphabets in the order that they have been classified.
Tenkanen, Maija +3 more
openaire +2 more sources
Cyclodextrins as Food Additives and in Food Processing
Current Nutrition & Food Science, 2006This review deals with the applications of cyclodextrins (CDs) to food manufacture, focusing on the technical advantages of their use in food processing and as food additives. Their beneficial effects essentially derive from the ability to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste ...
CRAVOTTO, Giancarlo +4 more
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