Enzyme technology for production of food ingredients and functional foods

J. Y. Méndez-Carmona, Juan A. Ascacio‐Valdés, Cristóbal N. Aguilar

Elsevier eBooks

Food industry

DOI →

2022Scientific literature2 citations Open Access

Nanotechnology and the application in the food industry

Gonzalo Adrián Ojeda, Adriana María Arias Gorman, Sonia C. Sgroppo

Characterization and Application of Nanomaterials

Food industry

The application of nanotechnology in the food industry enables prioritization of consumers’ needs. Nanotechnology has the ability to provide new forms of control on food structure; therefore, this...

Research Library

Enzyme technology for production of food ingredients and functional foods

Nanotechnology and the application in the food industry

Editorial: Natural bioactives used as additives in food applications

Grain yield stability of individual cereal-legume mixtures grown across Europe

Role of nanoparticles in agriculture and food industry

Potential Application of Nanotechnology in Food Processing and Packaging: A Review

Substantiation of a rational method of purification of sugar sorghum juice in the technology of food syrup production

Research of functional and technological properties of whey protein concentrate in technologies of whipped candy masses

Application of Microbial-Synthesized Nanoparticles in Food Industries

Microbial production of histamine and the imperatives of processed food consumption

Active Ingredients from Foods: Biochemical and Processing Aspects

Advances in Processing Technology

Exploring the impact of sonication, thermal, and combined treatments on dairy milk: a review

Integrating Street Food into Intangible Cultural Heritage: Emerging Role of Digital Heritage Preservation and Technology Integration

Multi‐Dimensional Food Printing Technology: Evolution, Applications, and Challenges From 3D to Higher Dimensions

Polysaccharide-based pH-responsive intelligent halochromic food packaging materials: a review

Bioactive Compounds and the Organoleptic Characteristics of Functional Foods: Mechanisms and Technological Innovations

Plant-based meat substitutes: Trends, challenges, and opportunities from a bibliometric and systematic approach

Millet‐Based Products and Commercialization

Production, functionality, bioactivity, and application of fish protein hydrolysates and peptides

Food Processing Waste as a Resource for Sustainable Active Food Packaging Applications: A Review

Comparative impacts of nitrogen, sulfur, and zinc fertilization on grain yield, protein content, antioxidant capacity and its loss during polishing process among rice varieties

Fusarium head blight: emergence, impacts on wheat production and management in Ethiopia and beyond

Starch-based food packaging films from fundamental challenges to intelligent applications

Agar-Based Materials for Sustainable and Eco-Friendly Food Packaging Solutions

Plant-based dairy alternatives: comprehensive insights into technology, functionality, nutrition and health

Research progress on plant-based protein materials in food 3D printing: forming mechanisms, stabilization mechanisms, and applications

Enhancing gelatin-based films and coatings for food packaging: The role of novel technologies in extending shelf life

Machines for crop harvesting

Protein, polyamine, phenolic composition and their correlations in Canadian barley grains for different end-use purposes

Dry‐Milled Corn and Corn Products and Health: A Narrative Review

A critical review of the role of biodegradable biopolymers in ensuring food safety, preserving the nutritional value, and extending the shelf life of packaged food

Harnessing the dietary potential of cassava leaf and peel meals as novel feed resources in broiler nutrition

Effects of wheat, rye, and triticale grains on digestion, fecal quality, and health parameters in dogs

Application of Non-Destructive Detection Techniques in Grain and Oil Quality: A Review

Improving dairy product technology through the addition of plant-based raw materials

Microbial polysaccharide engineering: the role of LAB-derived EPS in fermented food innovation and nutritional enhancement

Functional Foods from Edible Mushrooms and Mycelia: Processing Technologies, Health Benefits, Innovations, and Market Trends

Application of Cold for Food Preservation

Texturization Technologies for Plant‐Based Meat Analogues: Components, Mechanisms, Challenges, and Future Prospects

Date fruit (Phoenix dactylifera L.) syrup utilisation in various food systems and interaction with other ingredients

Towards Bioethical and Functional Standards in the Slaughter Methods of Edible Insects: A Narrative Review

Protein‐Based Polymer Packaging Doped With Natural Antibacterial Agents: Preparation Process, Performance Improvement, Application, and Innovative Research

Effects of Extrusion Cooking on Food Quality Attributes, Storage Stability, and Inactivation of Bacterial Spores: A Review

Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories

Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability

Frozen storage is detrimental to the functionality of cream cheese and mascarpone even in high-pressure-treated samples

Applications of Food-Associated Lactobacillaceae in Fermented Foods, Health, and Emerging Biotechnologies

A new approach in sorting of mixed crops by acoustics

High‐pressure processing of freshly cut vegetables: influence on organoleptic properties, microbial load and trace element bioaccessibility