Digital Library
Close Browse articles from a journal
     Journal description
       All volumes of the corresponding journal
         All issues of the corresponding volume
                                       All articles of the corresponding issues
 
                             63 results found
no title author magazine year volume issue page(s) type
1 A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional cookies Sharma, Abhinav

4 C p.
article
2 A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media de Toledo, Antônio Matias Navarrete

4 C p.
article
3 Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods Oral, M.O.

4 C p.
article
4 Anti-hyperlipidemic effect of oils from Sesamum indicum L. and Vicia faba L. on male Wistar rats Khatun, Holima

4 C p.
article
5 Antimicrobial sorbate anchored to layered double hydroxide (LDH) nano-carrier employed as active coating on Polypropylene (PP) packaging: Application to bread stored at ambient temperature Viscusi, Gianluca

4 C p.
article
6 A review on nutritional, bioactive, toxicological properties and preservation of edible flowers Purohit, Soumya Ranjan

4 C p.
article
7 Assessment of coffee waste in formulation of substrate for oyster mushrooms Pleurotus pulmonarius and Pleurotus floridanus Chai, Woon Yao

4 C p.
article
8 A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology Reed, Melissa

4 C p.
article
9 Bioactivity and bioaccessibility of phenolic compounds from Brazilian fruit purees Stafussa, Ana Paula

4 C p.
article
10 Biodegradable medicated chewing gum: A modernized system for delivering bioactive compounds Thivya, Perumal

4 C p.
article
11 Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) and its preservation after drying process Palma-Orozco, Gisela

4 C p.
article
12 Cocoa honey: Agro-industrial waste or underutilized cocoa by-product? Guirlanda, Christiano Pedro

4 C p.
article
13 Comparison of ultrasound-assisted and conventional extraction for recovery of pectin from Gac (Momordica cochinchinensis) pulp Tran, Thuy T B

4 C p.
article
14 Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese Grasso, N.

4 C p.
article
15 Consequences of non-thermal cold plasma treatment on meat and dairy lipids – A review Jadhav, Harsh B.

4 C p.
article
16 Consumer knowledge about protein sources and consumers’ openness to feeding micro-algae and insects to pigs and poultry Weinrich, R.

4 C p.
article
17 Consumer preferences for meat blended with plant proteins – Empirical findings from Belgium Profeta, Adriano

4 C p.
article
18 Conversion of milk lactose to galacto-oligosaccharides by enzymes to produce prebiotic enriched cheese Raza, Awais

4 C p.
article
19 Corrigendum to “Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues” [Future Foods 3 (2021) 100020] Dorado, Christina

4 C p.
article
20 Costus pictus–transition from a medicinal plant to functional food: A review Selvakumarasamy, Saranya

4 C p.
article
21 Developing a green film from locust bean gum/carboxycellulose nanocrystal for fruit preservation Li, Tingting

4 C p.
article
22 Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins Cermeño, Maria

4 C p.
article
23 Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability Baune, Marie-Christin

4 C p.
article
24 Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction Strack, K.N.

4 C p.
article
25 Emerging techniques for the processing and preservation of edible flowers Shantamma, S

4 C p.
article
26 Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products Nyyssölä, Antti

4 C p.
article
27 Exploring cultural concepts of meat and future predictions on the timeline of cultured meat Hansen, Jiqing

4 C p.
article
28 Extraction and characterization of polyphenolic compounds and potassium hydroxycitrate from Hibiscus sabdariffa Singh, Manisha

4 C p.
article
29 Extraction of lipids from insect powders using a one-step organic solvent extraction process Rose, Alleda

4 C p.
article
30 Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties Nicole, Tan Zhi Hui

4 C p.
article
31 Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects Costa, Joana R.

4 C p.
article
32 Fructooligosaccharide decreases the production of uremic toxin precursor through modulating gut microbes mediated tyrosine metabolism pathway Lu, Jingbo

4 C p.
article
33 Gluten-free bakery products: Cookies made from different Vicia faba bean varieties Schmelter, Linda

4 C p.
article
34 How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films? Benbettaieb, Nasreddine

4 C p.
article
35 Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking Wendin, K.

4 C p.
article
36 In vitro study to evaluate anti-inflammatory properties of sorghum extract supplemented bread Afrin, Seemab

4 C p.
article
37 Iridoids of fenugreek (Trigonella-foenum-graecum L.) seed extract detected via LC-QTOF-MS analysis Akbari, Sweeta

4 C p.
article
38 Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate Gunathilake, Tharuka

4 C p.
article
39 Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds? Neves, Maria Isabel Landim

4 C p.
article
40 Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis Vaikma, Helen

4 C p.
article
41 Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment Smetana, Sergiy

4 C p.
article
42 Microbial health hazards of recycling food waste as animal feed Dame-Korevaar, Anita

4 C p.
article
43 New sustainable perspectives for “Coffee Wastewater” and other by-products: A critical review Campos, Renata Cássia

4 C p.
article
44 Non-conventional nuts: An overview of reported composition and bioactivity and new approaches for its consumption and valorization of co-products Polmann, Gabriela

4 C p.
article
45 Oat protein as plant-derived gelling agent: Properties and potential of modification Brückner-Gühmann, Monika

4 C p.
article
46 Partitioning of nutritional and bioactive compounds between the kernel, hull and husk of five new chickpea genotypes grown in Australia Johnson, Joel B.

4 C p.
article
47 Perceived healthiness of foods: A systematic review of qualitative studies Pinto, Vinícius Rodrigues Arruda

4 C p.
article
48 Perturbations associated with hungry gut microbiome and postbiotic perspectives to strengthen the microbiome health Kaur, Simardeep

4 C p.
article
49 Phospholipid recovery from sweet whey and whey protein concentrate: Use of electrodialysis with bipolar membrane combined with a dilution factor as an ecoefficient method Faucher, Mélanie

4 C p.
article
50 Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds Kaleda, Aleksei

4 C p.
article
51 Product development and environmental impact of an insect-based milk alternative Tello, Ana

4 C p.
article
52 Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0. Fogang Mba, Aymar Rodrigue

4 C p.
article
53 Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp Leandro, Giliel Rodrigues

4 C p.
article
54 Recent trends in submerged cultivation of mushrooms and their application as a source of nutraceuticals and food additives Bakratsas, Georgios

4 C p.
article
55 Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system Pan, Yueying

4 C p.
article
56 Statistical approach to reveal propolis as a potential biopreservative for fruit juices Chang, Zhi Qing

4 C p.
article
57 Sustainability assessment of mobile juice processing unit: Farmers perspective Zdravkovic, Milena

4 C p.
article
58 The effect of persuasive/possessing information regarding GMOs on consumer attitudes Stanton, John

4 C p.
article
59 The fate of phenolics, soysaponins, major isoflavones and antioxidant activity in soy milk by-product during conventional drying process Davy, Philip

4 C p.
article
60 The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation Shin Yee, Chong

4 C p.
article
61 Use of edible alginate and limonene-liposome coatings for shelf-life improvement of blackberries Joshi, Prabesh

4 C p.
article
62 Using dates (Phoenix dactylifera l.) to improve energy metabolism in fatigue-induced Sprague Dawley rats Kadum, Hana

4 C p.
article
63 Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies Jagadiswaran, Bhagya

4 C p.
article
                             63 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands