Showing 1 - 7 results of 7 for search 'FOOD PRESERVATION TECHNOLOGY', query time: 0.58s Refine Results
  1. 1
    Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
    “...Consumer demand for food of high quality has driven research for alternative methods of food...”
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    Article
  2. 2
    Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
    Subjects: “...non-thermal processing technologies...”
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    Article
  3. 3
    Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
    “... for preserving the coated substance (food or flavor molecules/ingredients). Nanoencapsulation can improve...”
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    Article
  4. 4
    Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (<i>Oncorhynchus mykiss</i>) Fillets
    “...Foods...”
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    Article
  5. 5
    Bioactive Compounds and Quality of Extra Virgin Olive Oil
    “...Foods...”
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    Article
  6. 6
    Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
    “..., such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore...”
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    Article
  7. 7
    Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia (<i>Stevia rebaudiana</i> Bertoni)
    “... useful tool to preserve strawberry juices, increasing at the same time the sweetness and the antioxidant...”
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    Article
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