Results 261 to 270 of about 3,859,028 (305)
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2004
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Abstract Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes. However, industrial applications have had only limited success
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Abstract Three domains of modern food engineering will be analysed: 1. Heat treatment by means of microwave energy. 2. New methods for protein production. 3. Extraction operations by means of supercritical fluids. Microwaves are already used to a large extent in the homes. However, industrial applications have had only limited success
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2017
Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated.
F J, Hidalgo, R, Zamora
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Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated.
F J, Hidalgo, R, Zamora
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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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Modelling of food and food processes
Journal of Food Engineering, 2012Abstract Modelling is an important task in food engineering and numerous approaches are possible. Based on the massy experience the paper discusses the challenge, interest and difficulties of modelling of food and food processes. Some key points are specifically discussed mainly on the base of heat processing operation.
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Detoxification of Foods in Food Processing
1980Food processing embraces a very wide range of operations, varying from domestic preparation and cooking to sophisticated techniques for heating, freezing, sterilisation, fractionation and so on.
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Processed food classification: Conceptualisation and challenges
Trends in Food Science and Technology, 2021Christina Sadler +2 more
exaly