Extraction and Fractionation Processes of Functional Components in Food Engineering
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...
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Format: | Electronic Book Chapter |
Language: | English |
Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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Subjects: | |
Online Access: | DOAB: download the publication DOAB: description of the publication |
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072 | 7 | |a TBX |2 bicssc | |
100 | 1 | |a De Moura Bell, Juliana Maria Leite Nobrega |4 edt | |
700 | 1 | |a Hernández-Ledesma, Blanca |4 edt | |
700 | 1 | |a Silva, Roberta Claro da |4 edt | |
700 | 1 | |a De Moura Bell, Juliana Maria Leite Nobrega |4 oth | |
700 | 1 | |a Hernández-Ledesma, Blanca |4 oth | |
700 | 1 | |a Silva, Roberta Claro da |4 oth | |
245 | 1 | 0 | |a Extraction and Fractionation Processes of Functional Components in Food Engineering |
260 | |a Basel |b MDPI - Multidisciplinary Digital Publishing Institute |c 2022 | ||
300 | |a 1 electronic resource (122 p.) | ||
336 | |a text |b txt |2 rdacontent | ||
337 | |a computer |b c |2 rdamedia | ||
338 | |a online resource |b cr |2 rdacarrier | ||
506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
520 | |a 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 and foods with improved nutritional, functional, and biological properties. Topics include: - Development of innovative processing strategies to extract, modify, and recover food compounds. - Effects of industrial processes on the functionality and biological activities of food compounds. - Bioconversion of agricultural waste streams and food byproducts into added valuable compounds. - Challenges associated with processing scale-up. | ||
540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
546 | |a English | ||
650 | 7 | |a Technology: general issues |2 bicssc | |
650 | 7 | |a History of engineering & technology |2 bicssc | |
653 | |a terpene | ||
653 | |a pinene | ||
653 | |a Escherichia coli | ||
653 | |a whey | ||
653 | |a whey permeate | ||
653 | |a biosynthesis | ||
653 | |a microbial | ||
653 | |a peptides | ||
653 | |a hydrolysates | ||
653 | |a hypertension | ||
653 | |a aqueous extraction process | ||
653 | |a extraction yields | ||
653 | |a cream demulsification | ||
653 | |a oil recovery | ||
653 | |a almond flour | ||
653 | |a walnut oil | ||
653 | |a rancidity | ||
653 | |a induction time | ||
653 | |a rancimat | ||
653 | |a response surface methodology | ||
653 | |a acid-soluble collagen | ||
653 | |a snakehead fish | ||
653 | |a fish skin | ||
653 | |a the mixture of skin and scale | ||
653 | |a denaturation temperature | ||
653 | |a FTIR | ||
653 | |a food proteins | ||
653 | |a novel extraction methodologies | ||
653 | |a enzymatic hydrolysis | ||
653 | |a bioactive peptides | ||
653 | |a seeds | ||
653 | |a supercritical CO2 extraction | ||
653 | |a solvent extraction | ||
653 | |a expeller pressing | ||
653 | |a enzyme-assisted aqueous extraction | ||
653 | |a techno-economic analysis | ||
653 | |a life cycle assessment | ||
653 | |a n/a | ||
856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/6367 |7 0 |z DOAB: download the publication |
856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/94532 |7 0 |z DOAB: description of the publication |