Extraction and Fractionation Processes of Functional Components in Food Engineering

• Muut tekijät: De Moura Bell, Juliana Maria Leite Nobrega (Toimittaja), Hernández-Ledesma, Blanca (Toimittaja), Silva, Roberta Claro da (Toimittaja)
• Aineistotyyppi: Elektroninen Kirjan osa
• Kieli: englanti
• Julkaistu: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Aiheet: Technology: general issues; History of engineering & technology; terpene; pinene; Escherichia coli; whey; whey permeate; biosynthesis; microbial; peptides; hydrolysates; hypertension; aqueous extraction process; extraction yields; cream demulsification; oil recovery; almond flour; walnut oil; rancidity; induction time; rancimat; response surface methodology; acid-soluble collagen; snakehead fish; fish skin; the mixture of skin and scale; denaturation temperature; FTIR; food proteins; novel extraction methodologies; enzymatic hydrolysis; bioactive peptides; seeds; supercritical CO2 extraction; solvent extraction; expeller pressing; enzyme-assisted aqueous extraction; techno-economic analysis; life cycle assessment; n/a
• Linkit: DOAB: download the publication; DOAB: description of the publication

This Special Issue on the "Extraction and Fractionation Processes of Functional Components in Food Engineering" aims to bring together novel advances in the development and application of innovative processing strategies to extract, isolate, and modify food compounds to produce ingredients...