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                             54 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A bibliometric analysis of 3D food printing research: A global and African perspective Fasogbon, Beatrice Mofoluwaso

6 C p.
artikel
2 A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient Coelho, Carla R.V.

6 C p.
artikel
3 Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio Moll, Pascal

6 C p.
artikel
4 Agro-ecological distribution and consumption of wild harvested edible insects, fruits, and vegetables in rural Zimbabwe Macheka, Lesley

6 C p.
artikel
5 Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate Liu, Xinye

6 C p.
artikel
6 Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda Amagloh, Flora Christine

6 C p.
artikel
7 Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system Raak, Norbert

6 C p.
artikel
8 Candying process for enhancing pre-waste watermelon rinds to increase food sustainability Maletti, Laura

6 C p.
artikel
9 Cassava production practices in Ethiopia and its use as Ingredient for injera making Bogale, Shiferaw

6 C p.
artikel
10 Combination of DNA barcoding, targeted metabolite profiling and multispectral imaging to identify mold species and metabolites in sliced bread Ollinger, Nicole

6 C p.
artikel
11 Commercialization of cultured meat products: Current status, challenges, and strategic prospects Ye, Yongli

6 C p.
artikel
12 Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction methods Netravati,

6 C p.
artikel
13 Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder Spada, Fernanda Papa

6 C p.
artikel
14 Computational fluid dynamics modeling of cell cultures in bioreactors and its potential for cultivated meat production—A mini-review Cantarero Rivera, Fernando José

6 C p.
artikel
15 Consumer perception of plant-based burger recipes studied by projective mapping Birke Rune, Christina J.

6 C p.
artikel
16 Consumers’ purchase intention for upcycled foods: Insights from Turkey Yilmaz, Ece

6 C p.
artikel
17 Effects of incorporation of hempseed meal on the quality attributes of chicken sausage Sun, Guoxiao

6 C p.
artikel
18 Environmental and economic life cycle evaluation of potential energy efficiency measures on Latvian fish supply chain Diaz, Fabian

6 C p.
artikel
19 Erratum to “A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology” [Future Foods, 4 (2021) 100046] Reed, Melissa

6 C p.
artikel
20 Erratum to “Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage” [Future Foods, 5 (2021) 100137] Hoskin, Roberta Targino

6 C p.
artikel
21 Erratum to “Effect of oxygen tolerant probiotic strain, stabilizers and copper addition on the storage stability of Aloe vera supplemented synbiotic lassi” [Future Foods, 3 (2021) 100021] Kumar, Ajay

6 C p.
artikel
22 Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038] Schmelter, Linda

6 C p.
artikel
23 Erratum to “Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis” [Future Foods, 4 (2021) 100049] Vaikma, Helen

6 C p.
artikel
24 Erratum to “Meat analogues from a faba bean concentrate can be generated by high moisture extrusion” [Future Foods, 3 (2021) 100014] do Carmo, Cátia Saldanha

6 C p.
artikel
25 Erratum to “Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment” [Future Foods, 4 (2021) 100042] Smetana, Sergiy

6 C p.
artikel
26 Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds” [Future Foods, 4 (2021) 100092] Kaleda, Aleksei

6 C p.
artikel
27 Erratum to “Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies” [Future Foods, 4 (2021) 100036] Jagadiswaran, Bhagya

6 C p.
artikel
28 Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review Munialo, Claire D

6 C p.
artikel
29 Extraction of protein from juice blend of grass and clover pressed by a pilot pressing facility combined with a pulsed electric field treatment Guo, Xiaoai

6 C p.
artikel
30 Functional and physical properties of commercial pulse proteins compared to soy derived protein Ma, Kai Kai

6 C p.
artikel
31 High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life Varghese, Cinu

6 C p.
artikel
32 Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species Ribeiro, José Carlos

6 C p.
artikel
33 Impact of ripening, harvest season, and the nature of solvents on antioxidant capacity, flavonoid, and p-synephrine concentrations in Citrus aurantium extracts from residue Estrada-Sierra, Nancy Abril

6 C p.
artikel
34 Individual differences in sensitivity to bitterness focusing on oat and pea preparations Vaikma, Helen

6 C p.
artikel
35 Induction of defense mechanisms in avocado using Mexican oregano oil-based antifungal sachet Colín-Chávez, Citlali

6 C p.
artikel
36 In reply to: “Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products” by C.J. Bryant (Future Foods 2022, 6, 100174) Loveday, Simon M.

6 C p.
artikel
37 Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics Gregersen Echers, Simon

6 C p.
artikel
38 Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation Nishiyama-Hortense, Yara Paula de Oliveira

6 C p.
artikel
39 Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation Zhang, Zijia

6 C p.
artikel
40 Microalgae-based food: Purchase intentions and willingness to pay Maehle, Natalia

6 C p.
artikel
41 Microalgae-based products: Food and public health Ferreira de Oliveira, Ana Paula

6 C p.
artikel
42 Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties Arzami, Anis N.

6 C p.
artikel
43 Physicochemical and functional properties of buckwheat (Fagpopyrum esculentum Moench) albumin Ninomiya, Kazumi

6 C p.
artikel
44 Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts Devnani, Bhanu

6 C p.
artikel
45 Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products Bryant, Christopher J.

6 C p.
artikel
46 Responses of the human gut microbiota to physiologically digested insect powders or isolated chitin thereof Refael, Gil

6 C p.
artikel
47 RETRACTED: Consumer behavior towards nanopackaging ‐ A new trend in the food industry Siddiqui, Shahida Anusha

6 C p.
artikel
48 RFID-based sensing in smart packaging for food applications: A review Zuo, Jinsong

6 C p.
artikel
49 Sorghum bicolor (L.) Moench a multifarious crop -fodder to therapeutic potential and biotechnological applications: A future food for the millennium Meena, Kanti

6 C p.
artikel
50 Technological prospecting: The case of cultured meat Fernandes, Alice Munz

6 C p.
artikel
51 Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives Baune, Marie-Christin

6 C p.
artikel
52 Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences Talens, Clara

6 C p.
artikel
53 The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types? Henn, Katharina

6 C p.
artikel
54 Towards responsible production, consumption and food security in China: A review of the role of novel alternatives to meat protein Zhu, Ying

6 C p.
artikel
                             54 gevonden resultaten
 
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