Search
Search Results
-
Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry
Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain...
-
Crystal Size Dependence of the Photo-Electrochemical Water Oxidation on Nanoparticulate CaTiO3
Nanocrystalline CaTiO 3 materials with controlled particle size were prepared using spray-freezing/freeze-drying approach utilizing gelatine as a...
-
An inclusive review on inorganic gels: classifications, synthesis methods and applications
Inorganic gels are an important group of nanostructured materials whose applications are expanding day by day. This group of gels with a solid...
-
Fortification of Bioactive Components for the Development of Functional Foods
One of the most critical uses in the food business is the encapsulation of food components. Bioactive components are being used in food applications...
-
Fat Reduction: Product Challenges, Approaches, and Application of Flavors
Fats are essential dietary components, which also contribute unique sensory characteristics to food products. As the global concern over obesity and...
-
Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties
Polyphenol is contained in a plant as a secondary metabolite product. It potentially has benefits for the body but quickly has unstable...
-
Postbiotics Preparation for Use in Food and Beverages
Postbiotics are considered novel bioactive compounds, since there is not yet a consensus about its definition; however, many postbiotic compounds are...
-
Probiotics and Delivery System
Probiotic bacteria contribute to the healthy balance of microorganisms in the intestines. As an alternate approach to healthcare management,...
-
Phycobiliproteins from microalgae: research progress in sustainable production and extraction processes
Phycobiliproteins (PBPs), one of the functional proteins from algae, are natural pigment–protein complex containing various amino acids and...
-
Storage, Processing, and Stability of Phycobilins
Phycobilins are a class of chromophores that are present in certain species of algae including cyanobacteria and red algae. These organisms exhibit a...
-
Progress in Preparation and Properties of Porous Silicon Nitride Ceramics
Porous silicon nitride ceramics is a promising functional ceramic material. In recent years, the research on the preparation of porous silicon...
-
Quality of Dried Foods
Some basic considerations related to food drying were discussed in a preceding chapter. This chapter covers the quality of dried foods, in 5...
-
Quaternized chitin as biomaterial for multiple applications
Chitin, the most abundant renewable polysaccharide in the marine environment, presents restricted applications due to its low solubility. Chitin...
-
Nanocellulose Membranes for Air Filtration
Cellulose is an abundant material that is present in nature and it is considered one of the most important structural elements in plants and other...
-
Nanocellulose Membranes for Air Filtration
Cellulose is an abundant material that is present in nature and it is considered one of the most important structural elements in plants and other...
-
Morphology transformation of thermosensitive metronidazol by spray freeze-drying
Spray freeze-drying (SFD) is an effective method for reducing the size of thermosensitive organic substances that are sparingly soluble in water....
-
Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review
Anthocyanins (ACNs) are water-soluble pigments in various fruits and vegetables known for their high antioxidant activity. They are used as natural...
-
New Food Product Development from Citrus Fruits
Citrus is a major processed crop and famous fruit crop which are enriched with specific minerals, vitamins, and bioactive compounds. They are mostly...
-
Ultrasound Technology for Enhancing Drying Efficiency and Quality of Fruits and Vegetables: A Review
Drying is a common technique to improve the shelf life of food products. Hot air drying and vacuum drying like conventional drying techniques have...
-
Microencapsulation Methods for Food Antioxidants
Antioxidants are important constituents of foods due to their potential to delay or inhibit oxidation, extend the shelf life, and protect the...