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Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
(John Wiley & Sons, 2015)
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of ...
Novel approaches in nanoencapsulation of aromas and flavors
(Elsevier, 2016)
In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. ...
Industry-Relevant Encapsulation Technologies for Food and Functional Food Production
(CRC Press, 2017)
Despite numerous challenges, encapsulation technologies are likely to become increasingly the focus of the food industry, because of their advantages for certain applications, for example, taste masking, limiting oxidation, ...
Toxic components and toxicology of wild mushrooms
(Taylor & Francis, 2022)
Wild mushroom foraging has always come with the risk of mistaking edible mushrooms with poisonous ones. Poisonous mushrooms can cause a diverse spectrum of clinical signs and symptoms, ranging from simple, self-limited ...
A Comprehensive Review of the Effect of Elastane and Common Wet Processes on the Cotton and Cotton/Elastane Knitted Fabrics’ Properties and Revalorization of Fabric Waste
(Cham : Springer, 2024)
This paper represents a comprehensive review of the effect of elastane and common wet processes (bleaching, dyeing, and softening) on the properties of 100% cotton and half or full plated cotton/elastane single jersey ...
The Realm of Smart Biomass Degrading Enzymes in Low-Carbon Fuels and Chemicals Production
(Cham : Springer, 2024)
Due to the depletion of fossil fuel sources and the issues posed by climate change, there is an increasing demand for renewable and sustainable fuel alternatives. Biofuels are a viable replacement for fossil fuels since ...
Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases
(Springer Nature Switzerland AG, 2022)
Food waste and by-products are generated in all stages of food supply chain and it is estimated that third of all produced food is wasted. The goal is to minimise avoidable waste, to recover resources in sustainable way ...
Chemical Modifications of Jute Fiber Properties for Lifecycle Enhancement by Utilization in Wastewater Treatment
(New York : Nova Science Publishers, Inc., 2022)
The increased demand for cheap, biodegradable, renewable, and recyclable fibers with exceptional properties positioned jute (Corchorus capsularis L. and Corchorus olitorius L.) in the second place (after cotton) in the ...
Hemp-Based Materials for Applications in Wastewater Treatment by Biosorption-Oriented Processes: A Review
(Singapore : Springer Nature, 2022)
Treatment of wastewater pollution is a critical issue in the context of growing population and industrialization. Actual treatment methods are expensive and not fully effective and rely on fossil fuel-derived chemicals, ...
Production of the functional milk chocolate with probiotic bacteria in a ball mill
(Chocolate: Production, Consumption and Health Benefits, 2016)
Increasing interest in “health” foods in recent years has stimulated innovation and new product development in the food industry around the world. Modern consumers expect their food to be healthy and to prevent illness as ...