Search Results - "food preservation"

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  1. 41
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    Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging by Cristina Cejudo-Bastante, Paloma Arjona-Mudarra, María Teresa Fernández-Ponce, Lourdes Casas, Casimiro Mantell, Enrique J. Martínez de la Ossa, Clara Pereyra

    Published 2021
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  2. 42
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    Recombinant Expression of Archaeal Superoxide Dismutases in Plant Cell Cultures: A Sustainable Solution with Potential Application in the Food Industry by Marta Gogliettino, Stefania Arciello, Fabrizio Cillo, Anna Vittoria Carluccio, Gianna Palmieri, Fabio Apone, Rosa Luisa Ambrosio, Aniello Anastasio, Lorena Gratino, Antonietta Carola, Ennio Cocca

    Published 2022
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  3. 43
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    Antibiofilm Effect of Cinnamaldehyde-Chitosan Nanoparticles against the Biofilm of <i>Staphylococcus aureus</i> by Jiaman Xu, Quan Lin, Maokun Sheng, Ting Ding, Bing Li, Yan Gao, Yulong Tan

    Published 2022
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  4. 44
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    Nitrate Handbook Environmental, Agricultural, and Health Effects

    Published 2022
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  5. 45
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    Nitrate Handbook Environmental, Agricultural, and Health Effects

    Published 2022
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  6. 46
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    A systematic review of encapsulation and control release technology in food application by Melaku Tafese Awulachew

    Published 2021
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  7. 47
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    Antioxidant Effect of <i>Ocimum basilicum</i> Essential Oil and Its Effect on Cooking Qualities of Supplemented Chicken Nuggets by Hafiz Rehan Nadeem, Saeed Akhtar, Tariq Ismail, Muhammad Qamar, Piero Sestili, Wisha Saeed, Muhammad Azeem, Tuba Esatbeyoglu

    Published 2022
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  8. 48
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    PENGARUH PEMBELAJARAN APLIKASI LIGHT EMITTING DIODES (LED) DALAM PENGAWETAN MAKANAN TERHADAP KESADARAN DAN KETERLIBATAN BERKELANJUTAN ZERO HUNGER PADA PESERTA DIDIK SMA by Cicilia Tiara, -

    Published 2023
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  9. 49
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    Food Production and Industry

    Published 2015
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  10. 50
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    Basic Scientific Food Preparation Lab Manual by Department of Food Science and Human Nutrition, Iowa State University

    Published 2023
    Table of Contents: “…Introduction -- 1 Laboratory Equipment and Procedures -- 2 Fruits and Vegetables -- 3 Food Preservation -- 4 Beverages -- 5 Crystallization -- 6 Starch Characteristics and Cookery -- 7 Deep Fat Frying -- 8 Dairy Foods -- 9 Eggs -- 10 Foams -- 11 Meats -- 12 Gluten Development -- 13 Steam Leavening -- Appendices…”
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  11. 51
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    Biochemical Testing

    Published 2012
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  12. 52
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    Old Yeasts New Questions

    Published 2017
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  13. 53
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    The Antioxidant Properties, Metabolism, Application and Mechanism of Ferulic Acid in Medicine, Food, Cosmetics, Livestock and Poultry by Mengli Zheng, Yating Liu, Guanfeng Zhang, Zhikang Yang, Weiwei Xu, Qinghua Chen

    Published 2024
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  14. 54
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    PENERAPAN MODEL PEMBELAJARAN PROJECT BASED LEARNING (PjBL) - SCIENCE, TECHNOLOGY, ENGINEERING, AND MATHEMATICS (STEM) UNTUK MENINGKATKAN LITERASI SAINS DI SMK PPN TANJUNGSARI by Luqyana Cindramaya, -

    Published 2019
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  15. 55
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    Recent Advances in Surface and Coatings Technology

    Published 2020
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  16. 56
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    Food Additive

    Published 2012
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  17. 57
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    Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products by Monika Mieszczakowska-Frąc, Karolina Celejewska, Witold Płocharski

    Published 2021
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  18. 58
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    An Overview of the Potentialities of Antimicrobial Peptides Derived from Natural Sources by Irene Dini, Margherita-Gabriella De Biasi, Andrea Mancusi

    Published 2022
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  19. 59
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    Essential oils encapsulation performance evaluation: a review on encapsulation parameters / Siti Afiqah 'Aisyah Murtadza ...[et al.] by Murtadza, Siti Afiqah 'Aisyah, Jai, Junaidah, Md Zaki, Nurul Asyikin, Hamzah, Fazlena

    Published 2021
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  20. 60
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    Microbiology of Fermented Foods and Beverages

    Published 2021
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