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Showing 181 - 200 results of 3,212 for search 'FOOD PRESERVATION TECHNOLOGY', query time: 2.65s Refine Results
  1. 181
    Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications
    “... recognised as novel food protein in Europe. To boost the delivery of plant proteins, agrofood...”
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    Article
  2. 182
    Creation of powder during collection of fruit and vegetable raw materials – preservation of nutritional value according to the “CONVENIENT FOOD” concept
    by Naumenko O. P.
    Published 2020-06-01
    Subjects: “...convenient food...”
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    Article
  3. 183
    Chitosan Nanocomposite Coatings for Food, Paints, and Water Treatment Applications
    by Santosh Kumar, Fei Ye, Sergey Dobretsov, Joydeep Dutta
    Published 2019-06-01
    Subjects: “...food preservation...”
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    Article
  4. 184
    Romanian Consumers’ Willingness to Buy Foodstuffs Containing Food Additives: Results of a Conjoint Study
    Subjects: “...conjoint analysis, food additives, packaging gases, preservatives...”
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    Article
  5. 185
    Influence of the moisture at harvest and drying process of the grains on the level of carotenoids in maize (Zea mays)
    Subjects: “...food preservation and processing...”
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    Article
  6. 186
    Alternative “Green” Antimicrobial Agents Obtained by Selective Sorption from Lactobacillus plantarum Culture
    Subjects: “...food preservation...”
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    Article
  7. 187
    An investigation into the level of metallic pollutants in roadside-sundried food products from selected areas of Ondo and Osun states, Nigeria
    by Mathew Kolawole Bolade
    Published 2016-12-01
    Subjects: “...food preservation...”
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    Article
  8. 188
    Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive
    by Iryna Tsykhanovska
    Published 2019-06-01
    “... flour using the food additive «Magnetofood». To improve the technology and to obtain high-quality...”
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    Article
  9. 189
    Bacteriocins from lactic acid bacteria: purification, properties and use as biopreservatives
    Subjects: “...food preservation...”
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    Article
  10. 190
    Production of biopreservation compounds from non-Saccharomyces yeast using a single-stage bioreactor
    by Ngongang, Maxwell Mewa
    Published 2017
    Subjects: “...Food -- Preservation...”
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  11. 191
    PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES
    by Naumova N.L.
    Published 2015-12-01
    Subjects: “...fortified foods...”
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    Article
  12. 192
    Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs
    by Tuğba Demir
    Published 2021-07-01
    Subjects: “...food preservation...”
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    Article
  13. 193
    On the issue of preserving the traditions of national cuisines and nutrition of the peoples of the Russian North
    by U.M. Lebedeva, E.N. Mingazova
    Published 2020-07-01
    Subjects: “...food culture...”
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    Article
  14. 194
    <em>Thymus vulgaris</em> L. as a possible effective substitute for nitrates in meat products
    Subjects: “...Food preservatives....”
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    Article
  15. 195
    Shaka: a new and novel processing technology to produce commercially sterile canned foods.
    by Angalet, Stephanie Marie
    Published 2011
    Subjects: “...Food Science (0359)...”
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  16. 196
    Report on earthquake-induced failures of rural buildings aimed at future preservation strategies
    Subjects: “...traditional technology...”
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    Article
  17. 197
    Safety and quality of high pressure (HP) treated fish : evaluation of pressure destruction kinetics of pathogens and associated quality changes during storage
    by Zaman, Shafi Ullah
    Published 2004
    Subjects: “...High pressure (Technology)...”
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  18. 198
    Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies
    Subjects: “...food active ingredients...”
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    Article
  19. 199
    Use of high pressure for improving the quality and shelf life of frozen fish
    by Sequeira-Munoz, Amaral.
    Published 2001
    Subjects: “...High pressure (Technology)...”
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  20. 200
    The Applicability of Essential Oils in Different Stages of Production of Animal-Based Foods
    by Weronika Mucha, Dorota Witkowska
    Published 2021-06-01
    Subjects: “...food preservation...”
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    Article
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