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Self-assembled proteins for food applications: A review
(Elsevier Science London, 2020-04-18)
Background: The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) ...
Protein-polysaccharide interactions at fluid interfaces
(Elsevier, 2011-12)
Protein-polysaccharide interactions find many applications in food engineering and new food formulations. This review article describes recent research on the effect of protein-polysaccharide interactions on the properties ...
Conhecimento do consumidor sobre alimentos irradiados
(LS Educacional, 2020)
Food neophobia, nanotechnology and satisfaction with life
(Elsevier, 2013)
This study investigates the relationship between food neophobia, satisfaction with life and food-related
life, and acceptance of the use of nanotechnology in food production. Questionnaire data was collected
from a sample ...
ULTRAVIOLET TECHNOLOGY FOR FOOD PRESERVATION
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2009)
Introduction: what we eat, why we eat and the key role of food in modern life [The Psychology, Biology and politics of food]
(Yale University, Open Yale Courses, 2011)
Introduction: what we eat, why we eat and the key role of food in modern life [The Psychology, Biology and politics of food]
(Yale University, Open Yale Courses, 2016)