Innovative Food Products and Processing

• Diğer Yazarlar: Bhandari, Bhesh R. (Editör), Mamat, Hasmadi (Editör)
• Materyal Türü: Elektronik Kitap Bölümü
• Dil: İngilizce
• Baskı/Yayın Bilgisi: MDPI - Multidisciplinary Digital Publishing Institute 2023
• Konular: Research & information: general; Chemistry; Analytical chemistry; bambangan; extraction solvents; fatty acid; triacylglycerol; crystalline microstructure; Bario; rice flour; gluten-free; bread; amylose content; encapsulation; non-dairy; probiotics; stability; storage; Auricularia cornea; wood ear mushroom; instant noodles; glycaemic response; by-product; needlefish (Tylosurus acus melanotus); acid-soluble collagen extraction; physicochemical; characterization; chlorophylls; green colour; antioxidant activity; amaranth; metal ions; optimization; response surface methodology; lactobacillus; bifidobacterium; Eucheuma denticulatum; seaweed oligosaccharide; HMF; chokeberry; wort; mint essential oil; malt; polyphenols; anthocyanins; antioxidant capacity; green banana flour; soy protein isolate; emulsifier; cake; resistant starch; dietary fiber; esters; brandy; HS-SPME/GC-MS; cold stabilization; multivariate statistics; egg white; pulses; foaming agent; aerated foods; canned liquid; seaweed; reduced salt; meat emulsion; physicochemical properties; sensory; meat products; patty; microencapsulation; nanoemulsion; trans-cinnamaldehyde; spray-drying; freeze-drying; n/a
• Online Erişim: DOAB: download the publication; DOAB: description of the publication

In the context of the food industry, "Innovative Food Products and Processing" refers to the creation and application of cutting-edge techniques, technologies, and approaches. This vibrant industry covers a broad range of topics, with the aim of enhancing food quality, safety, sustainabili...