Buscar
Mostrando ítems 31-40 de 15621
Cassava starch as a stabilizer of soy-based beverages.
(Food Science and Technology International, London, v. 18, n. 5, p. 489-499, 2012., 2012)
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 ...
The food business environment and the role of China and Brazil building a ""food bridge""
(EMERALD GROUP PUBLISHING LIMITED, 2010)
Purpose - The purpose of this paper is to discuss the economic crisis of 2008/2009 and the major impacts on developing nations and food-producing countries Within this macro-environment of food chains, there is concern ...
Innovation indicators: a survey of innovative activities in the international food processed industry
(Univ Estadual Campinas, Inst Geociencias, Dept Politica Cientifica & Tecn, 2015-01-01)
This paper seeks to combine traditional methods of measuring intensity with other alternative indicators to examine the dispersion of innovation activities in different industries and countries. The hypothesis that underlies ...
Report on the Workshop on Symbiosis and Food Technology Network in the Caribbean
(ECLAC, 1998-06-15)
Advances in food and by-products processing towards a sustainable bioeconomy
About the Special Issue Editors
Nikolaos Kopsahelis is a Chemist (University of Patras, Greece, 2003) with an MSc in Food
Biotechnology (University of Ulster, UK, 2004) and PhD in Chemistry (Food Chemistry and
Biotechnology, ...
Deshidratado osmótico de cubos de batata
(2018)
El deshidratado osmótico (DO) se utiliza como pre-tratamiento para reducir el contenido de agua de un alimento y aumentar su conservación. En este proceso se pueden adicionar productos que mejoren la calidad nutricional y ...
Brazilian consumer views on food irradiation
(ELSEVIER SCI LTD, 2009)
This study investigated the consumer attitude to food irradiation in Sao Paulo, Brazil, through a qualitative research perspective. Three focus groups were conducted with 30 consumers, responsible for food choices and ...