LEADER 04248nam  2201201z- 450 
001 9911053097803321
005 20230911
035   $a(CKB)5690000000228483
035   $a(oapen)doab113959
035   $a(EXLCZ)995690000000228483
100   $a20230920c2023uuuu  -u-         -
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aInnovative Food Products and Processing
210   $cMDPI - Multidisciplinary Digital Publishing Institute$d2023
215   $a1 online resource (220 p.)
311 08$a3-0365-8631-8 
330   $aIn the context of the food industry, "Innovative Food Products and Processing" refers to the creation and application of cutting-edge techniques, technologies, and approaches. This vibrant industry covers a broad range of topics, with the aim of enhancing food quality, safety, sustainability, and the consumer experience. This Special Issue, entitled "Innovative Food Products and Processing" provides readers with a wide range of topics and applications in food science and technology, such as the use of food chemistry, biochemistry, fermentation, and microbiology, as well as new contemporary processing and preservation technologies and techniques for effective waste management and green technology for the food processing industry. "Innovative Food Products and Processing" is an excellent resource for food science researchers, food scientists, biochemists, nutritionists, and students. This publication's wide range of topics provides a complete overview of the most recent breakthroughs, cutting-edge technologies, and emerging trends in the food industry.
606   $aAnalytical chemistry$2bicssc
606   $aChemistry$2bicssc
606   $aResearch & information: general$2bicssc
610   $aacid-soluble collagen extraction
610   $aaerated foods
610   $aamaranth
610   $aamylose content
610   $aanthocyanins
610   $aantioxidant activity
610   $aantioxidant capacity
610   $aAuricularia cornea
610   $abambangan
610   $aBario
610   $abifidobacterium
610   $abrandy
610   $abread
610   $aby-product
610   $acake
610   $acanned liquid
610   $acharacterization
610   $achlorophylls
610   $achokeberry
610   $acold stabilization
610   $acrystalline microstructure
610   $adietary fiber
610   $aegg white
610   $aemulsifier
610   $aencapsulation
610   $aesters
610   $aEucheuma denticulatum
610   $aextraction solvents
610   $afatty acid
610   $afoaming agent
610   $afreeze-drying
610   $agluten-free
610   $aglycaemic response
610   $agreen banana flour
610   $agreen colour
610   $aHMF
610   $aHS-SPME/GC-MS
610   $ainstant noodles
610   $alactobacillus
610   $amalt
610   $ameat emulsion
610   $ameat products
610   $ametal ions
610   $amicroencapsulation
610   $amint essential oil
610   $amultivariate statistics
610   $an/a
610   $ananoemulsion
610   $aneedlefish (Tylosurus acus melanotus)
610   $anon-dairy
610   $aoptimization
610   $apatty
610   $aphysicochemical
610   $aphysicochemical properties
610   $apolyphenols
610   $aprobiotics
610   $apulses
610   $areduced salt
610   $aresistant starch
610   $aresponse surface methodology
610   $arice flour
610   $aseaweed
610   $aseaweed oligosaccharide
610   $asensory
610   $asoy protein isolate
610   $aspray-drying
610   $astability
610   $astorage
610   $atrans-cinnamaldehyde
610   $atriacylglycerol
610   $awood ear mushroom
610   $awort
615  7$aAnalytical chemistry
615  7$aChemistry
615  7$aResearch & information: general
906   $aBOOK
912   $a9911053097803321
996   $aInnovative Food Products and Processing$94524726
997   $aUNINA