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Food By-Product Based Functional Food Powders

and converting them into powder offers a way to preserve them as useful and valuable products. Food By-product Based Functional Food;

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Handbook of Food Powders

that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one;

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Flavor Development for Functional Foods and Nutraceuticals

: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based;

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Analytical Methods for Food and Dairy Powders

analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non;

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Food Powders Properties and Characterization

for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been;

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Functional Food Product Development

review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This;

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Encapsulated and Powdered Foods

uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and;

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Functional Foods and Biotechnology

based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional;

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Encyclopedia of Food Science Research

and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their;

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Edible Polysaccharide Films & Coatings

Regulating the mass transfer in food systems by edible films and coatings can increase food-product shelf life and food quality. Besides;

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Handbook of Research on Food Science and Technology: Volume 3

, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products;

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Handbook of Research on Food Science and Technology: Volume 3

, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products;

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Functional Foods and Biotechnology, Two Volume Set

world to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients. Volume;

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Functional Nucleic Acid Based Biosensors for Food Safety Detection

This book highlights the development of a functional nucleic acid based biosensor detection method in the context of food safety. Although;

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Functional Foods and Biotechnology

sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and;

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Handbook on Spray Drying Applications for Food Industries

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid;

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Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond;

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Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond;

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The Role of Functional Food Security in Global Health

presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are;

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Handbook of Research on Food Science and Technology: Volume 1

fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition;

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New Polymers for Encapsulation of Nutraceutical Compounds

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with;

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Nutraceutical and Functional Food Processing Technology

development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones;

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Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds

research-based volume is a valuable reference for professionals involved in product development and researchers focusing on food products. It will;

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Food Processing & Engineering Topics

current vision of important food processing and food engineering, food products and food technologies, the manuscript is a useful tool for;

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Sustainable Innovation in Food Product Design

development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with;

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Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures;

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