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Advanced Search Results For "Food processing and manufacture"

1 - 10 of 195,571 results for
 "Food processing and manufacture"
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Management strategies emphasizing advanced food processing approaches to mitigate food borne zoonotic pathogens in food system

Publication Type: Academic Journal

Source(s): Food Frontiers, Vol 3, Iss 4, Pp 641-665 (2022)

Abstract: Abstract Foodborne zoonoses are the most neglected discipline due to a lack of awareness of potential health hazards, standardized detection methods, and identification of infectious host reservoirs. Food is the major carriage vehicle for the transmiss...

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Recent Advances in the Interactions between Starch and Polyphenols Regulated by Food Processing Methods

Publication Type: Academic Journal

Source(s): Shipin gongye ke-ji, Vol 43, Iss 22, Pp 481-490 (2022)

Abstract: Starch and polyphenols can interact through predominant non-covalent bonds to form a range of distinctive starch-polyphenol complexes, which exhibit varied physicochemical properties, nutritional characteristics, and bioavailability. This paper mainly ...

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Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

Publication Type: Academic Journal

Source(s): Food Chemistry: X, Vol 16, Iss , Pp 100516- (2022)

Abstract: A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic activities. A circular economy can assist in implementing sustainable develop...

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Loop-mediated isothermal amplification (LAMP) method for fast detection of Campylobacter spp in meat food products and environmental objects of a processing plant’s

Publication Type: Academic Journal

Source(s): Teoriâ i Praktika Pererabotki Mâsa, Vol 7, Iss 2, Pp 125-130 (2022)

Abstract: There is constant necessity of developing the accurate and fast methods for detection of foodborne pathogens. Microorganisms of Campylobacter genus are one of the main causes of foodborne diseases worldwide. Fast identification of Campylobacter at all ...

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A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient

Publication Type: Academic Journal

Source(s): Future Foods, Vol 6, Iss , Pp 100194- (2022)

Abstract: One approach to improve the sustainability of food processing is the recovery of valuable compounds from food industry’s side streams. In this study a life cycle assessment (LCA) was used to quantify the potential environmental impacts of cross-process...

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Kokumi γ-glutamyl peptides: Some insight into their evaluation and detection, biosynthetic pathways, contribution and changes in food processing

Publication Type: Academic Journal

Source(s): Food Chemistry Advances, Vol 1, Iss , Pp 100061- (2022)

Abstract: γ-Glutamyl peptides are small molecular peptides that greatly influence the perception of kokumi taste. Multiple natural peptides, including γ-glutamyl di- and tripeptides and their derivatives, have been isolated and identified from various foodstuffs...

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Ohmic heating application in food processing: Recent achievements and perspectives

Publication Type: Academic Journal

Source(s): Foods and Raw Materials, Vol 10, Iss 2, Pp 216-223 (2022)

Abstract: Food processing is an important operation in the food industry that converts fresh foods into final products with desirable characteristics for consumption and storage. Ohmic heating is an emerging technique for food processing that seems to be a suita...

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Active Components, Pharmacological Action and Application in Food Processing of Eucommia ulmoides Leaves

Publication Type: Academic Journal

Source(s): Shipin gongye ke-ji, Vol 43, Iss 10, Pp 395-404 (2022)

Abstract: Eucommia ulmoides is rich in a large number of active ingredients. Studies prove that the leaves and bark of Eucommia ulmoides have the same pharmacological effects, but it has not been effectively developed. In this paper, the active components, pharm...

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The utilization of oat for the production of wholegrain foods: Processing technology and products

Publication Type: Academic Journal

Source(s): Food Frontiers, Vol 3, Iss 1, Pp 28-45 (2022)

Abstract: Abstract Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of func...

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Application of bio-inspired optimization algorithms in food processing

Publication Type: Academic Journal

Source(s): Current Research in Food Science, Vol 5, Iss , Pp 432-450 (2022)

Abstract: Bio-inspired optimization techniques (BOT) are part of intelligent computing techniques. There are several BOTs available and many new BOTs are evolving in this era of industrial revolution 4.0. Genetic algorithm, particle swarm optimization, artificia...

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