Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients
The reprint focuses on fundamental and applied research on environmentally friendly manufacturing of food additives and its effect on the structural features and functional applications of functional ingredients in several fields. Food additives and functional ingredients are naturally or artificial...
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
|
| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
MARC
| LEADER | 00000naaaa2200000uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_98782 | ||
| 005 | 20230405 | ||
| 003 | oapen | ||
| 006 | m o d | ||
| 007 | cr|mn|---annan | ||
| 008 | 20230405s2023 xx |||||o ||| 0|eng d | ||
| 020 | |a books978-3-0365-6401-2 | ||
| 020 | |a 9783036564005 | ||
| 020 | |a 9783036564012 | ||
| 040 | |a oapen |c oapen | ||
| 024 | 7 | |a 10.3390/books978-3-0365-6401-2 |c doi | |
| 041 | 0 | |a eng | |
| 042 | |a dc | ||
| 072 | 7 | |a GP |2 bicssc | |
| 072 | 7 | |a PS |2 bicssc | |
| 100 | 1 | |a Lu, Fuping |4 edt | |
| 700 | 1 | |a Sui, Wenjie |4 edt | |
| 700 | 1 | |a Lu, Fuping |4 oth | |
| 700 | 1 | |a Sui, Wenjie |4 oth | |
| 245 | 1 | 0 | |a Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients |
| 260 | |a Basel |b MDPI - Multidisciplinary Digital Publishing Institute |c 2023 | ||
| 300 | |a 1 electronic resource (198 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 The reprint focuses on fundamental and applied research on environmentally friendly manufacturing of food additives and its effect on the structural features and functional applications of functional ingredients in several fields. Food additives and functional ingredients are naturally or artificially synthesized substances that are added to foodstuffs to improve their color, aroma, and taste, as well as to meet anti-corrosion and other technological purposes. The innovation of clean production, encompassing environmental and sustainability issues in the manufacturing process of food additives and functional ingredients is of particular interest. Special attention is given to their bioconversion, extraction, separation and purification, stabilization, formulation and compounding, etc., as well as relevant process intensification and integration. | ||
| 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 Research & information: general |2 bicssc | |
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 653 | |a wheat germ polysaccharide | ||
| 653 | |a steam explosion | ||
| 653 | |a isolation and purification | ||
| 653 | |a modification | ||
| 653 | |a structural characterization | ||
| 653 | |a antioxidant activities | ||
| 653 | |a Bacillus pumilus | ||
| 653 | |a molecular dynamic simulations | ||
| 653 | |a enzymatic characterization | ||
| 653 | |a food dye decolorization | ||
| 653 | |a TiO2 NPs | ||
| 653 | |a BPA | ||
| 653 | |a 16S rDNA | ||
| 653 | |a faecal metabolomic | ||
| 653 | |a crust | ||
| 653 | |a dry-aged | ||
| 653 | |a natural flavor enhancer | ||
| 653 | |a patties | ||
| 653 | |a Hanwoo cattle | ||
| 653 | |a exopolysaccharide | ||
| 653 | |a structural analysis | ||
| 653 | |a biofunctional properties | ||
| 653 | |a Lactiplantibacillus pentosus | ||
| 653 | |a sacha inchi oil press-cake protein hydrolyzates | ||
| 653 | |a hyperuricemia | ||
| 653 | |a renal injury | ||
| 653 | |a gut microbiota | ||
| 653 | |a wheat bran | ||
| 653 | |a dietary fiber | ||
| 653 | |a extrusion capacity | ||
| 653 | |a corn gluten meal | ||
| 653 | |a glutamine | ||
| 653 | |a ulcerative colitis | ||
| 653 | |a Bacillus coagulans | ||
| 653 | |a intestinal microorganisms | ||
| 653 | |a metabolism | ||
| 653 | |a high-fat diet | ||
| 653 | |a promote dissolution | ||
| 653 | |a application | ||
| 653 | |a transglutaminase | ||
| 653 | |a crosslinking properties | ||
| 653 | |a protein substrate crosslinking mechanism | ||
| 653 | |a bovine serum albumin | ||
| 653 | |a pullulan | ||
| 653 | |a epigallocatechin gallate | ||
| 653 | |a nanoparticles | ||
| 653 | |a antioxidant activity | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/6818 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/98782 |7 0 |z DOAB: description of the publication |