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Ultra-processed foods : what they are and how to identify them
(Cambridge University PressDeterminantes Sociales y Económicos de la Situación de Salud y NutriciónOxford, Inglaterra, 2022)
Nanotechnology Trends in the Food Industry: Recent Developments, Risks, and Regulation
(Academic Press Inc Elsevier Science, 2018)
Research in nanotechnology has extremely high potential to benefit society through the food industry. Results indicate that the current focus of nanotechnology research for this sector is in five areas: (1) food processing, ...
Transformations of food flavor due to industrially processing of elaboration
(Wiley, 2013)
Flavor is a multifaceted appreciation of the total sensation perceived when any food or drink is consumed. The flavor of food is the most important sensory attribute affecting the acceptance and preference of consumers. A ...
Electrospinning and Electrospraying Technologies and Their Potential Applications in the Food Industry
(CRC Press - Taylor & Francis Group, 2018)
Electrospinning and electrospraying technologies represent simple and attractive alternatives to developing new nanostructures with unique properties. However, their applications in the field of food processing engineering ...
Advertising of ultra-processed foods and beverages : children as a vulnerable populationPublicidade de bebidas e alimentos ultra-processados : crianças como população vulnerável
(Universidade de São Paulo, Faculdade de Saúde PúblicaDeterminantes Sociales y Económicos de la Situación de Salud y NutriciónSao Paulo, Brasil, 2021)
Nanoencapsulation in the food industry: manufacture, applications and characterization
(Nanobiofoods, 2016-03-03)
Particle encapsulation is a standard process in the food industry that consists of encapsulating particles in a protective layer, covering, or containment material to protect a sensitive ingredient or nucleus from ...
High pressure phase equilibria engineering
(Springer, 2015)
High pressure separation and reaction processes have opened a wide range of new alternatives for the expansion of food technology. Their most attractive advantage is the application of food substances (carbon dioxide, ...
Identification of processed tuna products sold by the Brazilian market
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Learning networks in innovation systems at sector / regional level in Argentina: Winery and dairy industries
(2011)
This work studies how the set of relationships that gives place to the learning processes is established in the food industry
in Argentina. A theoretical ad hoc approach is adopted, conjugating the concepts of innovation ...