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  1. 161
    Application of Ultrasound in Food Science and Technology: A Perspective
    by Monica Gallo, Lydia Ferrara, Daniele Naviglio
    Published 2018-10-01
    Subjects: “...ultrasound in food technology...”
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    Article
  2. 162
    Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
    Subjects: “...functional foods...”
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    Article
  3. 163
    The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry
    by Made Astawan, Ayu P.G Prayudani
    Published 2020-05-01
    “... of 90%. Due to its high protein content, SPI is commonly used in food processing for improving...”
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    Article
  4. 164
    Scientific Opinion on the safety and efficacy of sorbic acid and potassium sorbate when used as technological additives for all animal species based on two dossiers from Nutrinova Nutrition Specialties & Food Ingredients GmbH
    Subjects: “...technological additive...”
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    Article
  5. 165
    Comparison of the Technological Application Potential of Functional Ingredients for the Meat Industry Based upon a Novel Fast Screening Tool
    Subjects: “...ingredient functionality...”
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    Article
  6. 166
    Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment
    Subjects: “...Non-thermal processing technology...”
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    Article
  7. 167
    Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits
    Subjects: “...functional food...”
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    Article
  8. 168
    Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling
    Subjects: “...food ingredient...”
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    Article
  9. 169
    Consumers' attention on identification, nutritional compounds, and safety in heavy metals of Canadian sea cucumber in Chinese food market
    Subjects: “...active ingredients...”
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    Article
  10. 170
    Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level
    by Brian C. Bryksa, Rickey Y. Yada
    Published 2012-10-01
    “...International Journal of Food Studies...”
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    Article
  11. 171
    The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients
    Subjects: “...functional food...”
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    Article
  12. 172
    Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties
    Subjects: “...functional foods...”
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    Article
  13. 173
    Reducing Effect of Saikosaponin A, an Active Ingredient of Bupleurum falcatum, on Intake of Highly Palatable Food in a Rat Model of Overeating
    Subjects: “...palatable food...”
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    Article
  14. 174
    Discovery of food identity markers by metabolomics and machine learning technology
    “...Abstract Verification of food authenticity establishes consumer trust in food ingredients...”
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    Article
  15. 175
    Development of technology and recipe of sweet buns enriched with food additives
    Subjects: “...food additives...”
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    Article
  16. 176
    Computer Image Analysis as a Method of Evaluating the Quality of Selected Fine-Grained Food Mixtures
    Subjects: “...food powders...”
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    Article
  17. 177
    Technological aspects of the microencapsulation bioactive food compounds by spray-drying
    Subjects: “...food technology...”
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    Article
  18. 178
    Recent applications of plant cell culture technology in cosmetics and foods
    by Gergana Krasteva, Vasil Georgiev, Atanas Pavlov
    Published 2021-03-01
    Subjects: “...food additives...”
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    Article
  19. 179
    Spray Drying for the Encapsulation of Oils—A Review
    Subjects: “...food ingredients...”
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    Article
  20. 180
    THE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKE AS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS
    by N. Sokolova, K. Iorgacheva
    Published 2020-09-01
    Subjects: “...technological properties...”
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    Article
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