LEADER 03408nam  2200841z- 450 
001 9910637782103321
005 20231214133138.0
010   $a3-0365-5760-1
035   $a(CKB)5470000001631716
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/94532
035   $a(EXLCZ)995470000001631716
100   $a20202212d2022      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aExtraction and Fractionation Processes of Functional Components in Food Engineering
210   $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022
215   $a1 electronic resource (122 p.)
311   $a3-0365-5759-8 
330   $aThis Special Issue on the "Extraction and Fractionation Processes of Functional Components in Food Engineering" aims to bring together novel advances in the development and application of innovative processing strategies to extract, isolate, and modify food compounds to produce ingredients and foods with improved nutritional, functional, and biological properties. Topics include: - Development of innovative processing strategies to extract, modify, and recover food compounds. - Effects of industrial processes on the functionality and biological activities of food compounds. - Bioconversion of agricultural waste streams and food byproducts into added valuable compounds. - Challenges associated with processing scale-up.
606   $aTechnology: general issues$2bicssc
606   $aHistory of engineering & technology$2bicssc
610   $aterpene
610   $apinene
610   $aEscherichia coli
610   $awhey
610   $awhey permeate
610   $abiosynthesis
610   $amicrobial
610   $apeptides
610   $ahydrolysates
610   $ahypertension
610   $aaqueous extraction process
610   $aextraction yields
610   $acream demulsification
610   $aoil recovery
610   $aalmond flour
610   $awalnut oil
610   $arancidity
610   $ainduction time
610   $arancimat
610   $aresponse surface methodology
610   $aacid-soluble collagen
610   $asnakehead fish
610   $afish skin
610   $athe mixture of skin and scale
610   $adenaturation temperature
610   $aFTIR
610   $afood proteins
610   $anovel extraction methodologies
610   $aenzymatic hydrolysis
610   $abioactive peptides
610   $aseeds
610   $asupercritical CO2 extraction
610   $asolvent extraction
610   $aexpeller pressing
610   $aenzyme-assisted aqueous extraction
610   $atechno-economic analysis
610   $alife cycle assessment
615  7$aTechnology: general issues
615  7$aHistory of engineering & technology
700   $aDe Moura Bell$b Juliana Maria Leite Nobrega$4edt$01296431
702   $aHerna?ndez-Ledesma$b Blanca$4edt
702   $aSilva$b Roberta Claro da$4edt
702   $aDe Moura Bell$b Juliana Maria Leite Nobrega$4oth
702   $aHerna?ndez-Ledesma$b Blanca$4oth
702   $aSilva$b Roberta Claro da$4oth
906   $aBOOK
912   $a9910637782103321
996   $aExtraction and Fractionation Processes of Functional Components in Food Engineering$93024066
997   $aUNINA