Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients

The reprint focuses on fundamental and applied research on environmentally friendly manufacturing of food additives and its effect on the structural features and functional applications of functional ingredients in several fields. Food additives and functional ingredients are naturally or artificial...

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Detalhes bibliográficos
Corporate Authors: Lu, Fuping, Sui, Wenjie
Formato: Livro
Idioma:Inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2023
Assuntos:
wheat germ polysaccharide
steam explosion
isolation and purification
modification
structural characterization
antioxidant activities
Bacillus pumilus
molecular dynamic simulations
enzymatic characterization
food dye decolorization
TiO2 NPs
BPA
16S rDNA
faecal metabolomic
crust
dry-aged
natural flavor enhancer
patties
Hanwoo cattle
exopolysaccharide
structural analysis
biofunctional properties
Lactiplantibacillus pentosus
sacha inchi oil press-cake protein hydrolyzates
hyperuricemia
renal injury
gut microbiota
wheat bran
dietary fiber
extrusion capacity
corn gluten meal
glutamine
ulcerative colitis
Bacillus coagulans
intestinal microorganisms
metabolism
high-fat diet
promote dissolution
application
transglutaminase
crosslinking properties
protein substrate crosslinking mechanism
bovine serum albumin
pullulan
epigallocatechin gallate
nanoparticles
antioxidant activity
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/98062
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