Cover Image
Read Now

Innovative Food Products and Processing

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...

Full description

Bibliographic Details
Main Author: Bhandari, Bhesh R.
Other Authors: Mamat, Hasmadi
Format: eBook
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:
Resistant Starch
Patty
Meat Emulsion
Extraction Solvents
Mint Essential Oil
Glycaemic Response
Reduced Salt
Emulsifier
Seaweed Oligosaccharide
Malt
Rice Flour
Freeze-drying
Brandy
Fatty Acid
N/a
Amaranth
Wood Ear Mushroom
Non-dairy
Triacylglycerol
Trans-cinnamaldehyde
Crystalline Microstructure
Pulses
Lactobacillus
Bario
Cold Stabilization
Dietary Fiber
Antioxidant Activity
Bambangan
Multivariate Statistics
Soy Protein Isolate
Auricularia Cornea
Anthocyanins
Chokeberry
Foaming Agent
Aerated Foods
Hmf
Cake
Metal Ions
Characterization
Green Colour
Wort
Needlefish (tylosurus Acus Melanotus)
Research & Information: General / Bicssc
Gluten-free
Canned Liquid
Antioxidant Capacity
Seaweed
Probiotics
Physicochemical Properties
By-product
Stability
Instant Noodles
Sensory
Nanoemulsion
Eucheuma Denticulatum
Analytical Chemistry / Bicssc
Storage
Bifidobacterium
Microencapsulation
Chlorophylls
Green Banana Flour
Hs-spme/gc-ms
Encapsulation
Acid-soluble Collagen Extraction
Meat Products
Response Surface Methodology
Spray-drying
Egg White
Bread
Optimization
Esters
Chemistry / Bicssc
Polyphenols
Amylose Content
Physicochemical
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary: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, sustainability, and the consumer experience. This Special Issue, entitled "Innovative Food Products and Processing" provides readers with a wide range of topics and applications in food science and technology, such as the use of food chemistry, biochemistry, fermentation, and microbiology, as well as new contemporary processing and preservation technologies and techniques for effective waste management and green technology for the food processing industry. "Innovative Food Products and Processing" is an excellent resource for food science researchers, food scientists, biochemists, nutritionists, and students. This publication's wide range of topics provides a complete overview of the most recent breakthroughs, cutting-edge technologies, and emerging trends in the food industry.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (220 p.)
ISBN:9783036586311
9783036586304
books978-3-0365-8631-1

Similar Items