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Role of food processing and incorporating legumes in food products to increase protein intake and enhance satiety

JOURNAL ARTICLE published May 2024 in Trends in Food Science & Technology

Authors: Jessie King | Sze Ying Leong | Marbie Alpos | Courtney Johnson | Stephanie McLeod | Mei Peng | Kevin Sutton | Indrawati Oey

Current knowledge in the stabilization/destabilization of infant formula emulsions during processing as affected by formulations

JOURNAL ARTICLE published March 2021 in Trends in Food Science & Technology

Research funded by Key Technology Research and Development Program of Shandong (2019YYSP005) | National Natural Science Foundation of China (31801500)

Authors: Min Chen | Qingjie Sun

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

JOURNAL ARTICLE published October 2016 in Trends in Food Science & Technology

Research funded by USDA (NC.X-291-5-15-170-1)

Authors: Rabin Gyawali | Salam A. Ibrahim

Flow diversion in aseptic processing and packaging systems: how guidelines allow avoiding bad design

JOURNAL ARTICLE published January 2009 in Trends in Food Science & Technology

Authors: Giampaolo Betta | Davide Barbanti | Roberto Massini

Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review

JOURNAL ARTICLE published May 2018 in Trends in Food Science & Technology

Authors: Kaunsar Jabeen Shinwari | Pavuluri Srinivasa Rao

Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts

JOURNAL ARTICLE published November 2019 in Trends in Food Science & Technology

Research funded by National Key R&D Program of China (2017YFD0400901) | Jiangsu Province (China) Agricultural Project (BE2018329) | Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (FMZ201803) | National First-class Discipline Program of Food Science and Technology (JUFSTR 20180205)

Authors: Bimal Chitrakar | Min Zhang | Benu Adhikari

Essential oils in vapour phase as antifungal agents in the cereal processing chain

JOURNAL ARTICLE published January 2024 in Trends in Food Science & Technology

Research funded by Ministerstvo Zemědělství (QK21010064) | CZU FAPPZ (LM2018100,LM2023064)

Authors: Tereza Střelková | Lucie Jurkaninová | Alena Bušinová | Pavel Nový | Pavel Klouček

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

JOURNAL ARTICLE published April 2009 in Trends in Food Science & Technology

Authors: B.K. Tiwari | C.P. O'Donnell | P.J. Cullen

Structuring of pasta components during processing: impact on starch and protein digestibility and allergenicity

JOURNAL ARTICLE published December 2009 in Trends in Food Science & Technology

Authors: Maud Petitot | Joël Abecassis | Valérie Micard

Consumer acceptance of high-pressure processing and pulsed-electric field: a review

JOURNAL ARTICLE published September 2010 in Trends in Food Science & Technology

Authors: Nina Veflen Olsen | Klaus G. Grunert | Anne-Mette Sonne

Recent advances in the processing of green tea biomolecules using ethyl lactate. A review

JOURNAL ARTICLE published April 2017 in Trends in Food Science & Technology

Research funded by ALIBIRD (S2013/ABI-2728)

Authors: David Villanueva-Bermejo | Guillermo Reglero | Tiziana Fornari

Grain-associated xylanases: occurrence, variability, and implications for cereal processing

JOURNAL ARTICLE published December 2009 in Trends in Food Science & Technology

Authors: Emmie Dornez | Kurt Gebruers | Jan A. Delcour | Christophe M. Courtin

Current status and future trends of sous vide processing in meat industry; A review

JOURNAL ARTICLE published November 2022 in Trends in Food Science & Technology

Research funded by University of Sri Jayewardenepura (ASP/01/RE/TEC/2021/76)

Authors: A.P.K. Thathsarani | Amali U. Alahakoon | Rumesh Liyanage

Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices

JOURNAL ARTICLE published March 2020 in Trends in Food Science & Technology

Research funded by Fundação de Amparo à Pesquisa do Estado de São Paulo (2018/14550–6) | Conselho Nacional de Desenvolvimento Científico e Tecnológico (302423/2015–0) | Natural Sciences and Engineering Research Council of Canada (04371–2019)

Authors: Eric Keven Silva | M. Angela A. Meireles | Marleny D.A. Saldaña

Effect of pulsed electric field processing on the functional properties of bovine milk

JOURNAL ARTICLE published February 2014 in Trends in Food Science & Technology

Authors: Pankaj Sharma | Indrawati Oey | David W. Everett

Robotics and sensing technologies in red meat processing: A review

JOURNAL ARTICLE published July 2023 in Trends in Food Science & Technology

Authors: Basem Adel Aly | Tobias Low | Derek Long | Craig Baillie | Peter Brett

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

JOURNAL ARTICLE published June 2008 in Trends in Food Science & Technology

Authors: Indrawati Oey | Martina Lille | Ann Van Loey | Marc Hendrickx

Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12

JOURNAL ARTICLE published July 2024 in Trends in Food Science & Technology

Authors: Bavatharny Thevarajah | P.H.V. Nimarshana | Galbadage Don Shehan Sandeepa | Ramaraj Boopathy | Thilini U. Ariyadasa

Monitoring the impact of high-pressure processing on the biosynthesis of plant metabolites using plant cell cultures

JOURNAL ARTICLE published October 1998 in Trends in Food Science & Technology

Authors: Heike Dörnenburg | Dietrich Knorr

Application of NMR imaging to the study of velocity profiles during extrusion processing

JOURNAL ARTICLE published January 1992 in Trends in Food Science & Technology

Authors: Kathryn L. McCarthy | Robert J. Kauten | Cynthia K. Agemura