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                             158 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Advancements and challenges in the bioproduction of raspberry ketone by precision fermentation Gao, Peizhen

11 C p.
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2 Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology Mirsalami, Seyed Mehrdad

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3 Advancing Australia’s food future: Opportunities and challenges in precision fermentation Gumulya, Yosephine

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4 Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications Apa, Carmen Aurora

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5 Alterations in gut microbiome and metabolite profiling during in vitro fermentation of duckweed (Wolffia globosa) and its extracts by gut bacteria from obese adults Dhamaratana, Sirajit

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6 Amaranth-alginate hydrogels: rheological, textural, and sensory properties for gluten-free noodles Lux, Tanja

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7 Amazonian pataua (Oenocarpus bataua) pulp extract: bioaccessibility of phenolic compounds and effects on cellular antioxidant and antimalarial activities Lima, Amanda dos Santos

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8 A mixed-methods exploration of regular consumers’ experiences of plant-based meat alternatives (PBMA) in Singapore and the United Kingdom Juraimi, Siti Amelia

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9 A multi-platform approach uncovers the effects of different shaping techniques on the sensory quality and non-volatile metabolites of green tea Zhou, Xianxiu

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10 Analysis of lipase and esterase activities in Chlorella vulgaris, using canola oil as an inducer Medina-García, Alejandra Montserrat

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11 Antioxidant and immunomodulatory activity of Perna canaliculus oil extract in combination with low molecular weight fucoidan extracted from Undaria pinnatifida Ebrahimi, Belgheis

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12 Application of edible insects in bread enrichment; emerging techno-functional opportunities and potential challenges Sadeghi, Alireza

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13 Application of metal nanoparticle-loaded nanocomposites for extraction, removal, and detection of mycotoxins in foods Maham, Mehdi

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14 Applications of recombinant proteins in cultured meat production Flaibam, Bárbara

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15 Bacterial nanocellulose and its oxidized form as functional carriers for pomegranate peel extract: A sustainable approach to bioactive delivery Filipovic, Vuk

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16 Bioplastics from orange processing waste and poly(lactic acid) Possari, Laís T.

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17 Black soldier fly larvae oil: A functional lipid that improves insulin sensitivity mainly by inhibiting the PPAR and MAPK signaling Peng, Jie

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18 Boosting curcumin bioavailability with egg white protein aerogels: A sustainable supercritical CO₂-based approach for enhanced bioaccessibility, antioxidant activity, and anti-inflammatory effects Alavi, Farhad

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19 Brewer's spent grain and crude glycerol: Sustainable substrates for 2-phenylethanol production by Yarrowia lipolytica. Mitri, Sara

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20 Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract Krzywonos, Małgorzata

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21 Characterization of nanostructured chitosan-PVA films and their effects on blueberries during storage Correa-Pacheco, Zormy Nacary

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22 Chemical profiling, discriminant analysis, antioxidants, and anti-inflammatory activities of Lonicerae Japonicae Flos tea varieties Wu, Jiao

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23 Chitosan and gelatin based antimicrobial composite coatings functionalized with natural active agents for preservation of pork meat Kalita, Sweety

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24 Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens Delfino, Danila

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25 Combined effects of zinc oxide nanoparticles and arbuscular mycorrhizal fungi on soybean yield, oil quality, and biochemical responses under drought stress Haghaninia, Mohammad

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26 Comparative study of packaging materials developed from fish and legume protein concentrates Athanasopoulou, Evmorfia

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27 Concentrations of fat-soluble vitamins and carotenoids in black soldier fly larvae (Hermetia Illucens) fed with fermented authorized and unauthorized biowaste in Europe Papin, Marie

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28 Consumer intentions and willingness to pay for seaweed-fed cow's milk: The impact of attitude, knowledge, taste, and price Pandey, Sujita

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29 Consumer perceptions and volatile profiles of plant-based seafood alternatives and flavouring agents Luo, Jiaqiang

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30 Consumer perceptions of date labelling and storage advice and its relationship with food waste: A systematic scoping review of the academic & grey literature Llagas, Brian Rodrigo

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31 Consumer perceptions of sustainability towards ingredients, packaging, labelling, and storage conditions in milk, burger products, and plant-based alternatives: A study in Sweden and Italy Vaikma, Helen

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32 Corrigendum to “Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review” [Future Foods, Volume 10, article number 100421] Ibrahim, Aimie Syahirah

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33 Corrigendum to “Rainbow trout (Oncorhynchus mykiss) proteins as a source of antioxidant peptides with promising anticancer activity” [Future Foods volume 10, article number 100509] Escamilla-Rosales, M.F.

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34 Cracking the kiwifruit code: How cultivar and origin co-create premium quality and consumer appeal Wang, Yule

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35 Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review Lin, Jia Wen Xanthe

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36 Detection of external defects of tomato crop using appearance parameters by convolutional neural networks Noorali, Nima

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37 Development of a new sustainable packaging paper based on cellulose filaments and refined kraft pulp Abenghal, Lahbib

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38 Development of eco-friendly PVA/Sodium alginate/ carboxymethyl cellulose films enhanced with γ-oryzanol and clove oil as active packaging materials for oily foods preservation Sallam, Abubakr S.

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39 Development of intelligent packaging from xyloglucan-chitosan modified film with betalains from dragon fruit (Hylocereus undatus) peels Permana, Lasuardi

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40 Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives Zeinatulina, Anastassia

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41 Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives Lieke, Sophie-Dorothe

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42 3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage Kim, Jiyoon

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43 Drivers for sustainable food purchase intentions: Prosocial attitudes for future generations and environmental concerns Mostafizur, Rahman Md.

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44 Effect of adsorption and drying on the physicochemical properties and thermal stability of collagen peptide powders derived from Cannonball jellyfish (Stomolophus meleagris) Cruz-Padilla, Javier

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45 Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications Hwang, Jihyeon

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46 Effect of cornstarch partial substitution by millet flour and agro-industrial by-products on the development of gluten-free doughs Irigoytia, Karen F.

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47 Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies Choi, Hyun Woo

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48 Effect of longan (Dimocarpus longan Lour.) flower aqueous extract on noodle products Hsu, Shu-Chen

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49 Eggplant anthocyanin-mediated zinc oxide nanoparticles incorporated multifunctional film (hydroxypropyl methylcellulose/chitosan) for Caspian Sea white fish (kutum Rutilus frisii) packaging Salehi, Mahsa

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50 Enhancing bio-based polysaccharide/protein film properties with Natural Deep Eutectic Solvents (NADESs) and NADES-based bioactive extracts – A review Ji, Desheng

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51 Enhancing microalgal proteins for nutraceutical and functional food applications Kaur, Manpreet

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52 Eri silkworm pupae protein: A novel edible insect ingredient for enhancing ice cream quality and consumer acceptance Saetae, Donlaporn

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53 European badger (Meles meles) – potential novelty enhancement for meat products Haščík, Peter

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54 Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production Deelkens, Chloë

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55 Extraction of Protein-Enriched Fractions from Sunflower and Hemp Seeds: Composition and Colloidal Stability of Less Refined Fractions as a Function of Initial pH Alpiger, Simone Bleibach

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56 Fabrication and study on alginate-based biodegradable active film incorporated with cuminaldehyde and Zataria multiflora extract liposomes Saboktakin-Rizi, Kamran

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57 Factors influencing insect burger choice in a real-life setting: A study in university restaurants in Switzerland Franco Lucas, Bárbara

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58 Familiarity and satisfaction with plant-based meat alternatives around the world Tan, Nicholas Poh-Jie

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59 Fatty acid composition and lipid stability of cricket (Gryllus bimaculatus) flour preserved using ginger and garlic extracts Akullo, Jolly Oder

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60 Fermented plant-based cream cheese analogues formulated using legume flours and avocado pulp Palatzidi, Anastasia

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61 Food and health professionals and aspirant professionals’ knowledge, attitude, and practices related to the risks and benefits of dietary patterns: A structural equation modelling approach in three European countries Mihalache, Octavian Augustin

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62 Food safety considerations in the advancement of cultured meat: Evaluating novel ingredients Navare, Sawali

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63 Forging a sustainable agricultural future: Tradition and innovation in shaping acceptance of insect-based foods Mosca, Oriana

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64 Formulation of an acceptable biscuit for adults with chronic kidney disease and diabetes mellitus Asawaphaithoonsert, Adiporn

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65 From waste management to protein innovation: Black soldier fly as an embodiment of the circular bioeconomy Bukchin-Peles, Shira

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66 Fungal-mediated solid-state fermentation ameliorates antinutritional factors but does not improve in vitro digestibility of marama (Tylosema esculentum) beans Gbenle, Joel

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67 Future trends in plant-based meat: Consumer perception, market growth and health benefits Xavier, Janifer Raj

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68 Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature Antuma, Laurens J.

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69 How food disgust sensitivity influences perceptions of insects as food and feed: evidence from complementary quantitative and qualitative analysis Niimi, Jun

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70 How innovation-friendly is the EU novel food regulation? The case of cellular agriculture Reinhardt, Tilman

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71 Identifying and evaluating antihypertensive and antioxidant capacities of the novel bi-functional peptides isolated from tilapia skin Zhuang, Xinrun

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72 Impact of different natural sweeteners on 3D printability and post-printing quality of marzipan Ukkunda, Neeta S.

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73 Improving Spirulina protein purification by addressing polysaccharides and alcohol-soluble components interference in ultrafiltration Zhang, Chen

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74 Improving the anaerobic respiration of persimmons (Diospyros kaki L.) caused by modified atmosphere packaging through pulsed electric fields: A sustainable technology for extending shelf-life of packaged-fruits Chang, Chao-Kai

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75 Increasing food sustainability by utilization of biowaste to grow mealworms and their nutrient profile as human food Ktil, Nariman

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76 Insights into potential value and sustainable utilisation of pumpkin peel: A review Zhang, Guoqiang

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77 Intention to adopt meat alternatives: Why gender-trait self-concept matters Hartmann, Patrick

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78 In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk Pantoa, Thidarat

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79 “It’s supposed to be real meat” – An analysis of media coverage of the first United States sales approval of cell-cultivated chicken Marquez, Alejandra Sofia

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80 Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products Czapalay, Elyse S.

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81 Mapping the research landscape of meat replacers in Romania: A bibliometric analysis and a cross-cluster synergy model of emerging trends Petrescu-Mag, Ruxandra Malina

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82 Mechanistic insights into the impact of Maillard reaction products on endogenous antioxidant systems in fish muscle Cao, Jiarong

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83 Meta-analysis on the fatty acid composition of edible insects as a sustainable food and feed Palupi, Eny

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84 Metabolomics findings associated with the effects of decontamination approaches on foodborne pathogens; a state-of-the-art review Sadeghi, Alireza

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85 Microalgal proteins as ingredients for creating dairy mimetic products: Prospects for substituting bovine milk proteins Samarathunga, Jayani

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86 Microencapsulated red-garlic peptides with biopolymers: Influence on the ACE-inhibitory, biological activity, textural structures, and sensory properties of pan-breads Zolqadri, Roshanak

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87 Monitoring food spoilage using smart plant-based packaging materials: Methylcellulose/soy protein films loaded with betacyanin and carbon dots Ebrahimi, Alireza

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88 Mutagenesis treatment of Mortierella alpina for PUFA production enhancement for future food development Alhattab, Mariam

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89 Next-gen nutrition: Challenges, innovations and opportunities in 3D food printing with probiotics Hamayun, Muhammad

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90 Novel extrusion-based plant protein separation technology and its effect on the techno-functional properties of faba bean protein Mattila, Outi

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91 Novel foods, neglected and alien species to increase food biodiversity of diets in Europe Kalmpourtzidou, Aliki

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92 Nutrition and food science & technology: Vital symbiosis for sustainable health Meijer, Gert W.

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93 Okra Juice driven edible coating for fruit preservation Zhang, Biao

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94 Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality Verni, Michela

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95 Overcoming the flavour and textural/rheological problems of plant-based cheese alternatives: Challenges and solution strategies Tekin, Ali

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96 Particle-dominated double emulsions: concept of Pickering stabilization, interfacial challenges, and emerging opportunities in food systems Niroula, Anuj

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97 Physical and functional characterization of whey protein-lignin biocomposite films for food packaging applications Deng, Yihong

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98 Physicochemical characteristics, volatile components and bioactivities of fermented seasoning sauce produced from cricket (Acheta domesticus) meal Dhakal, Milan

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99 Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts Moura Nadolny, Jaqueline

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100 Phytochemicals, antioxidant activity and potential mechanism of the Astragalus sinicus L. flower extracts against AAPH-induced oxidative stress in HepG2 cells Cai, Rongjuan

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101 Plant protein preferences in meat and dairy alternatives: An exploratory study of German consumers Spicher, Magdalena Teresa

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102 Potential cultured meat consumers in Greece: Attitudes, motives, and attributes shaping perceptions Melios, Stergios

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103 Powdered oat drink production by pulse spray drying Dantas, Adriana

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104 Pre-clinical evidence for plant and insect proteins in supporting growth and bone development Becker, Gal

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105 Preface Derossi, Antonio

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106 Primary carers’ readiness for human lactoferrin in infant formula using precision fermentation Mankad, Aditi

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107 Production and characterization of kombucha-like beverage by cocoa (Theobroma cacao) by-product as raw material Santos, Lívia de Matos

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108 Production of ACE inhibitory peptides via ultrasonic-assisted enzymatic hydrolysis of microalgal Chlorella protein: Process improvement, fractionation, identification, and in silico structure-activity relationship Pekkoh, Jeeraporn

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109 Production of cultivated meat with stably proliferated porcine muscle stem cells and edible scaffolds Guan, Xin

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110 Protein extraction from oat: Isoelectric precipitation and water-based extraction Ha, Solange M.L.

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111 Pumpkin-based carotenoids complexed with dairy and plant proteins: Stability of complexes and characteristics of their spray-dried powders Werasakulchai, Arun

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112 Recent trends in fortifying bread with nutrients: Comprehensive insights into chemical, physical, functional, and nutritional attributes Falsafi, Seid Reza

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113 Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review Lim, Teck Wei

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114 Reinforcement of soy protein-based bioplastics as potential sustainable packaging solutions Granados-Carrera, Carmen María

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115 Resurrecting forgotten crops: Food-based products from potential underutilized crops a path to nutritional security and diversity Kaur, Simardeep

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116 Retraction notice to “Consumer behavior towards nanopackaging ‐ A new trend in the food industry” [Future Foods 6 (2022) 100191] Siddiqui, Shahida Anusha

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117 Revalorization of purple passion fruit peel: Compositional analysis, anthocyanin microwave-assisted extraction, and beverage application Gamarra-Castillo, Olasky

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118 Role of egg white protein gelling capacity on the processability and properties of compression-moulded films Baquero-Aznar, Víctor

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119 Role of polysaccharide-based hydrocolloids on the structure and nutritional quality of meat analogues: A new outlook for vegetarian foods Rasul, Sanaa

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120 Sal (Shorea robusta) seed oil: A sustainable alternative for cocoa butter and edible oil Thapa, Devika

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121 Seeds for gut health: Prebiotic potential of seed mucilages from Chia, Fenugreek, Basil, Mustard, and Flaxseed and their impact on adult and toddler's gut microbiome Singh, Vineet

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122 Sensory analysis of omelette made from liquid whole egg pasteurised by manothermosonication: unravelling texture and flavour attributes Beitia, Enrique

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123 Single cell oils from oleaginous yeasts and metabolic engineering for potent cultivated lipids: A review with food application perspectives Nguyen, Quoc Duy

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124 Six edible insect oils extracted by ultrasound-assisted: Physicochemical characteristics, aroma patterns and antioxidant properties Jiang, Xiaoxiao

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125 Stabilisation of emulsions by blends of potato and lupin protein: Characteristics and dynamics during storage Tschigg, Anna Maria

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126 Strategies to overcome nutritional and technological limitations of pulse proteins Aghababaei, Fatemeh

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127 Structural characterization and rheological analysis of Lentinus edodes mycelium (mycoprotein)–hydrocolloid composites for food formulation Choi, Heeyeon

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128 Structuring olive oil with ethyl cellulose of different molecular weights: Influence of concentration, viscosity and mixtures Armijo, Claudia

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129 Sustainable enzymatic extraction of high-purity chitin from button mushroom (Agaricus bisporus) off-production waste: Influence of alkaline pre-treatment on physicochemical properties Alimi, Buliyaminu Adegbemiro

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130 Sustainable, functional food design: Characterizing and utilizing passion fruit by-product extract in anthocyanin-enriched delivery systems Sakulrang, Sopida

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131 Swedish consumers’ perspectives on wild bilberries: Attitudes, associations, consumption patterns, and foraging behaviour Collier, Elizabeth S.

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132 Synergistical amelioration of muscle atrophy by modulating gut microbiota through the bioconversion of grape seed extract and whey using kefir lactic acid bacteria Seo, Kun-Ho

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133 Tailored bioprocessing of brewers’ spent grain for the development of upcycled plant-based spoonable snacks Moirangthem, Kamaljit

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134 Texture engineering of aquatic protein-based products via 3D food printing Abdollahi, Mehdi

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135 The edible lotus (Nelumbo nucifera Gaertn.) and its byproducts as valuable source of natural antioxidants: A review of phytochemicals, health benefits, safety and food applications Huang, Jingxian

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136 The forgotten factor: Exploring consumer perceptions of artificial intelligence in the food and agriculture systems Yang, Cheng-Xian

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137 The future of algal proteins: Innovations in extraction and modifications, functional properties, and sustainable food applications Pipliya, Sunil

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138 The potential of atmospheric dielectric barrier discharge (DBD) plasma method for beef thawing Atani, Saeed Hamzeh

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139 Thermal stabilization of banana peels for the preparation of soluble and insoluble dietary fiber Wohlt, Daria

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140 Thermo-resistant films based on core-shell nanofibers loaded with phase change materials for butter packaging; fabrication, characterization, application Saghafian-Aski, Ana

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141 The role of prior information on consumer acceptance of insect-based food and feed in Europe: evidence from a discrete choice experiment Nikravech, Mariam

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142 The safety assessment of microalgae-derived products as novel foods by the European Food Safety Authority Nuin Garciarena, Irene

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143 The valorization of poppy seed cake for Pickering stabilization of functional ice creams Ngasakul, Nujamee

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144 Towards sustainable diet: An inquiry of plant-based diet using protective motivation theory Chong, Chin Wei

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145 Turmeric extract-loaded-oil-in-water emulsion containing soy polysaccharide: Physical properties, bioactive abilities, stability, and in vitro gastrointestinal digestion Udomrati, Sunsanee

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146 Unlocking the nutritional profile of apricot (Prunus armeniaca L) kernel as a valuable by-product for future exploration Ojha, Pravin

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147 Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking Viretto, Chiara

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148 Unveiling the credence value: Consumer premium for pesticide-free practices in organic winegrowing Larvoe, Noah

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149 Unveiling the protein profile and techno-functional potential of edible cricket protein concentrates: A comparative study of different body parts Brena-Melendez, Alejandro

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150 Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties Lucas-González, Raquel

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151 Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product Marques, Arlete M.

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152 Use of a dual biosensor for identification of novel secretion signal peptides and efficient screening of precision fermentation production strains. Karimian, Parastoo

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153 Utilization of flaxseed by-product to develop a healthy brown rice extruded snack and identification of its physicochemical properties Acharya, Samita

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154 UV-C induced modification of heat-cured soy protein films: Mechanical, optical, barrier, and morphological properties Akter, Tanjina

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155 Valorizing agricultural waste: Utilizing corn plant leftover to grow yeast biomass, as a potential source of sustainable protein Heppner, Shachar

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156 Valuing consumer preferences and motivations for plant-based beverages: A CUB model analysis Mastromonaco, Giulia

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157 Vegan Camembert, a sustainable alternative with resistance to mycotoxin formation comparable to that of conventional milk-based Camembert Ollinger, Nicole

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158 Win-win upcycling strategy for red araçá fruit waste: Process intensification and application of food-grade cyanidin-rich antioxidants Caicedo-Paz, Angie V.

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                             158 gevonden resultaten
 
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