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1. Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns.

2. Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns

3. Innovation in precision fermentation for food ingredients.

4. Novel Insights About Precision Fermentation

6. Intervention of Knowledge of Materials that Have Halal Critical Points, on Methods of Material Selection and Control of Food Technology Practices for UNNES Culinary Students

7. Research progress on the application of nanomaterials in the production of food additives and food ingredients

8. Unraveling the gut microbiota’s role in Rheumatoid arthritis: dietary pathways to modulation and therapeutic potential.

9. 食品功能性配料产业现状与发展趋势.

10. Evaluation of the Genotoxicity of Almond Hull: Implications for Its Use as a Novel Food Ingredient.

11. Application of integrated molecular distillation-adsorption process for deacidification and recovery of vitamin E and carotenoids from palm oil.

12. Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients

13. An innovative approach to food fortification using baker’s yeast

14. EXPLORING THE POTENTIAL OF GRAPE POMACE POWDER AS A FUNCTIONAL INGREDIENT IN YOGURT.

15. PRELIMINARY STUDIES ON OBTAINING A CHEESE MADE EXCLUSIVELY FROM WHEY ENRICHED WITH PUMPKIN POMACE POWDER.

16. Application of molecular distillation in the recovery of high-value bioactive compounds present in wastes of vegetable oil processing: effect of esterification.

18. The crimson gem: Unveiling the vibrant potential of lycopene as a functional food ingredient

19. Evaluation of the Genotoxicity of Almond Hull: Implications for Its Use as a Novel Food Ingredient

20. Jackfruit (Artocarpus heterophyllus) by-products a novel source of pectin: Studies on physicochemical characterization and its application in soup formulation as a thickener

21. Možnosti využití řepné vlákniny, pektinu a celulosy z vyslazených řízků.

22. Common beans as a source of food ingredients: Techno‐functional and biological potential.

23. Exploring the Potential of Wild Andean Blueberries for Powdered Juice Production through Spray Drying.

24. The effects of quinoa and okra incorporation on the quality of diet cake.

25. Production of Value-Added Products as Food Ingredients via Microbial Fermentation.

26. Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties.

28. PENGARUH LABEL HALAL, KESADARAN HALAL DAN BAHAN MAKANAN TERHADAP MINAT BELI PEMPEK 26 ILIR KOTA PALEMBANG MENURUT MAQASHID SYARIAH.

29. High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.

30. Industrial hemp seed: from the field to value-added food ingredients

31. Exploration of the nutritional and carotenoids profiles of vegetables in Thai cuisine as potential nutritious ingredients

32. What’s new in flow biocatalysis? A snapshot of 2020–2022

33. Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes.

34. Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp.

35. Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach.

36. Stabilization of Natural Pigments in Ethanolic Solutions for Food Applications: The Case Study of Chlorella vulgaris.

37. MANAGING THE HALAL FOOD RELATED ISSUES IN THE HALAL FOOD CERTIFICATION PROCESS BASED ON THE CONCEPT OF SADD AL-DHARAI.

38. ASSESSMENT OF UTILIZING ANNATTO SEEDS POWDER AS A NATURAL FOOD INGREDIENT FOR CHEDDAR CHEESE.

39. Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (Cicer arietinum L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions.

40. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization.

41. Colloidal and interfacial properties of spray dried pulse protein-blueberry polyphenol particles in model dispersion systems.

42. Chemical characterization and influencing factors of gaseous and particulate components in cooking oil fume (COF) from traditional Chinese dishes: Insights from high-resolution mass spectrometry.

44. Impact of plasmolysis process on the enrichment of brewer's spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process.

49. Quantifying techno-functional properties of ingredients from multiple crops using machine learning

50. A Review of the Health Benefits of Food Enriched with Kynurenic Acid.

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