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921 results on '"FOOD PROCESSING"'

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1. Enhanced Analysis of Carcinogens and Nutritional Profile of Vitis vinifera by Employing Pulsed Electric Field.

2. Electrolyzed Water: A Promising Strategy for Improving Food Quality and Safety of Fruits, Vegetables, and Meat.

3. A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health.

4. Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree.

5. Update application of enzyme in food processing, preservation, and detection.

6. Effect of food processing on the immunoreactivity of gliadin.

7. Emergence of Internet of Things technology in food and agricultural sector: A review.

8. How can food processing achieve food and nutrition security?

9. Trends, Recent Advances, and Application of Pulsed Electric Field in Food Processing: A Review.

10. Markups in US food manufacturing accounting for non‐neutral productivity.

11. Assessment of different kinetic models for the production of fructo‐oligosaccharides through enzymatic synthesis.

12. Microencapsulation improves the effects of octacosanol to ameliorate alcoholic liver injury.

13. New applications of soybean residues in food development.

14. Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch.

15. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds.

16. A review on the application of UV‐C treatment on food and food surfaces: association with food microbiology, predictive microbiology and quantitative microbial risk assessment.

17. Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread.

18. Effects of protein formula and extrusion cooking conditions on the techno‐functional properties of texturised pea proteins.

19. Calcined waste shells as a promising, eco‐friendly adsorbent, antimicrobial, food preservative, and food packaging material: A mini review.

20. Effects of the precooling process on the preservation of fresh‐cut durian.

21. Distribution of radiocaesium (137Cs) and radiopotassium (40K) during the cheese production.

22. Evaluating collaborative scenarios for short food supply chains: a case study on high‐level processing technology.

23. From panic to business as usual: What coronavirus has revealed about migrant labour, agri‐food systems and industrial relations in the Nordic countries.

24. Processing overwhelms biostimulant‐induced vitamin E improvement in lentils.

25. Processed foods: From their emergence to resilient technologies.

26. A switchable joint in the head of dragonfly larvae (Insecta: Odonata) as key to the multifunctionality of the prehensile labial mask.

27. Determination of shrinkage characteristics of pumpkin discs during convection, microwave, and combined drying using computer‐aided technique: Image processing application.

28. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds.

29. How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event.

30. α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control.

31. Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

32. Impact of different microwave treatments on food texture.

33. Isolation and characterization of amyloid‐like protein aggregates from soya beans and the effect of low pH and heat treatment on their stability.

34. Cholecalciferol‐ and α‐tocopherol‐loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications.

35. Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields.

36. Application and Perspectives of Supercritical Fluid Technology in the Nutraceutical Industry.

37. Gastrointestinal fate of food allergens and its relationship with allergenicity.

38. Ozone in wineries and wine processing: A review of the benefits, application, and perspectives.

39. A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing.

40. Structural and chemical analysis of resistant starch effected by pre‐treatments, cooking methods, reheating and storage condition in parboiled germinated brown rice (Oryza sativa).

41. Reduction strategies for polycyclic aromatic hydrocarbons in processed foods.

42. A review on 3D printable food materials: types and development trends.

43. Dental caries in wild primates: Interproximal cavities on anterior teeth.

44. Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications.

45. Mathematical Modeling of Drying Processes of Selected Fruits and Vegetables.

46. Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms.

47. A spatially resolved model for pressure filtration of edible fat slurries.

48. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review.

49. Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review.

50. Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus.

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