Arama Sonuçları - (presentation OR preparation) of food

Nano- and microencapsulation for foods /

İçindekiler: “…5.2 Nanoencapsulation based on the microencapsulation technology5.3 Classification of the encapsulation system; 5.3.1 Nanoparticle or microparticle; 5.3.2 Structural encapsulation systems; 5.4 Preparation methods for the encapsulation system; 5.4.1 Emulsification; 5.4.2 Precipitation; 5.4.3 Desolvation; 5.4.4 Ionic gelation; 5.5 Application of the encapsulation system in food ingredients; 5.6 Conclusion; References; Part II Nano- and microencapsulations of food ingredients; Chapter 6 Nano- and Microencapsulation of Phytochemicals; 6.1 Introduction; 6.2 Classification of phytochemicals.…”
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Traditional Foods History, Preparation, Processing and Safety /

İçindekiler: “…Traditional Foods: Overview -- Arab Traditional Foods: Preparation, Processing and Nutrition -- GCC Traditional Foods: Preparation and Processing -- Traditional foods in Maghreb: Production and Research Progress -- Chinese Traditional Foods: Preparation, Processing and Nutrition -- Indian Traditional Foods: Preparation, Processing and Nutrition -- Mediterranean Foods and Human Health -- Safety, Nutrition and Functionality of the Traditional Foods -- Laws and Regulations of Traditional Foods: Past, Present and Future -- Traditional Foods, Sensory Excitements and Pleasure -- Index.…”
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Food industry design, technology, and innovation / Yazar: Traitler, Helmut

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Food Analysis

İçindekiler: “…Introduction to Food Analysis -- United States Government Regulations and International Standards Related to Food Analysis -- Nutrition Labeling -- Evaluation of Analytical Data Sampling and Sample Preparation -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared and Raman Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Basic Principles of Chromatography -- High Performance Liquid Chromatography -- Gas Chromatography -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- Application of Enzymes in Food Analysis.…”
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Food Allergens Best Practices for Assessing, Managing and Communicating the Risks /

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Food Sharing Chemical Evaluation of Durable Foods / Yazar: Pellerito, Alessandra, Dounz-Weigt, Ralf, Micali, Maria

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Biosurfactants in Food Yazar: Sharma, Deepansh

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Food Immunoassay Yazar: Xu, Chuanlai, Kuang, Hua, Xu, Liguang

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Food Bioactives Extraction and Biotechnology Applications /

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Principles of Food Sanitation Yazar: Marriott, Norman G., Schilling, M. Wes, Gravani, Robert B.

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Polymers for Food Applications

İçindekiler: “…Polymers for food applications - News -- Edible films -- The potential of vegetal and animal proteins to develop more sustainable food packaging -- Properties of micro- and nano-reinforced biopolymers for food applications -- Recent trends on nano-biocomposite polymers for food packaging -- Surface properties of biodegradable polymers for food packaging -- Transport phenomena in edible films -- Antimicrobial films and coatings incorporated with food preservatives of microbial origin -- Postharvest application of biopolymer-based edible coatings to improve the quality of fresh horticultural produce -- Edible foams stabilized by food-grade polymers -- Foams for food applications -- Biodegradable foams in the development of food packaging -- Composite foams made from edible and biodegradable polymers for food packaging applications -- Nano and microencapsulation using food grade polymers -- Food-grade biopolymers as efficient delivery systems for nutrients: An overview -- Current processing methods in the development of micro- and nanoencapsulation from edible polymers -- Biopolymers for the nano-microencapsulation of bioactive ingredients by electrohydrodynamic processing -- Food gel emulsions: structural characteristics and viscoelastic behavior -- Polymers for structure design of dairy foods -- Partially hydrolyzed guar gum: preparation & properties -- Development of hydrogels from edible polymers -- Food grade polymers for the gelation of edible oils envisioning food applications -- Current applications in food preservation based on marine biopolymers -- Functional carbohydrate polymers - Prebiotics -- Role of different polymers on the development of gluten-free baked goods -- 3D Food Printing - Perspectives -- Sensors based on conducting polymers for the analysis of food products.…”
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Biofortification of Food Crops

İçindekiler: “…Zinc in Crops and Human Health(Soumitra Das) -- 4. Food Legumes for Nutritional Quality and Health Benefits(N.P. …”
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Rheology of Semisolid Foods

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Pesticide Residue in Foods Sources, Management, and Control /

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Microbes in Food and Health

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Bioactive Molecules in Food

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In Defense of Processed Food It's Not Nearly as Bad as You Think / Yazar: Shewfelt, Robert L.

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Food Ethics Education

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Food Across Cultures Linguistic Insights in Transcultural Tastes /

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Sustainable food processing /

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