Showing 1 - 6 results of 6 for search 'FOOD PRESERVATION TECHNOLOGY', query time: 0.19s Refine Results
  1. 1
    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
  2. 2
    Influence of Plasma Treatment on the Polyphenols of Food Products—A Review
    “...Foods...”
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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
    <i>Beta vulgaris</i> as a Natural Nitrate Source for Meat Products: A Review
    “...Foods...”
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    Article
  5. 5
    Phenolic Compounds Obtained from <i>Olea europaea</i> By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
    “... alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods...”
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    Article
  6. 6
    Natural Antioxidants from Seeds and Their Application in Meat Products
    “...The use of synthetic antioxidants in the food industry has raised important questions about...”
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    Article
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