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Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients
Fuping Lu (editor) and Wenjie Sui (editor)
2023
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The reprint focuses on fundamental and applied research on environmentally friendly manufacturing of food additives and its effect on the structural features and functional applications of functional ingredients in several fields. Food additives and functional ingredients are naturally or artificially synthesized substances that are added to foodstuffs to improve their color, aroma, and taste, as well as to meet anti-corrosion and other technological purposes. The innovation of clean production, encompassing environmental and sustainability issues in the manufacturing process of food additives and functional ingredients is of particular interest. Special attention is given to their bioconversion, extraction, separation and purification, stabilization, formulation and compounding, etc., as well as relevant process intensification and integration.
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Keywords
- 16S rDNA
- antioxidant activities
- antioxidant activity
- application
- Bacillus coagulans
- Bacillus pumilus
- biofunctional properties
- bovine serum albumin
- BPA
- corn gluten meal
- crosslinking properties
- crust
- Dietary fiber
- dry-aged
- enzymatic characterization
- epigallocatechin gallate
- exopolysaccharide
- extrusion capacity
- faecal metabolomic
- food dye decolorization
- glutamine
- Gut Microbiota
- Hanwoo cattle
- high-fat diet
- hyperuricemia
- intestinal microorganisms
- isolation and purification
- Lactiplantibacillus pentosus
- Metabolism
- Modification
- Molecular dynamic simulations
- Nanoparticles
- natural flavor enhancer
- patties
- promote dissolution
- protein substrate crosslinking mechanism
- pullulan
- renal injury
- sacha inchi oil press-cake protein hydrolyzates
- steam explosion
- structural analysis
- Structural characterization
- TiO2 NPs
- Transglutaminase
- ulcerative colitis
- wheat bran
- wheat germ polysaccharide
Links
DOI: 10.3390/books978-3-0365-6401-2Editions