Explore
![Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients](/static/images/generic_cover_larger.png)
Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients
Fuping Lu (editor) and Wenjie Sui (editor)
2023
0 Ungluers have
Faved this Work
Login to Fave
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.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 21 times via unglue.it ebook links.
- 21 - pdf (CC BY) at Unglue.it.
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
![edition cover edition cover](/static/images/generic_cover_larger.png)