標(biāo)題: Titlebook: Delivering Functionality in Foods; From Structure Desig António Vicente,Cristina Silva,Chelo Gonzalez Book 2022 Springer Nature Switzerland [打印本頁] 作者: 不要提吃飯 時(shí)間: 2025-3-21 16:33
書目名稱Delivering Functionality in Foods影響因子(影響力)
書目名稱Delivering Functionality in Foods影響因子(影響力)學(xué)科排名
書目名稱Delivering Functionality in Foods網(wǎng)絡(luò)公開度
書目名稱Delivering Functionality in Foods網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Delivering Functionality in Foods被引頻次
書目名稱Delivering Functionality in Foods被引頻次學(xué)科排名
書目名稱Delivering Functionality in Foods年度引用
書目名稱Delivering Functionality in Foods年度引用學(xué)科排名
書目名稱Delivering Functionality in Foods讀者反饋
書目名稱Delivering Functionality in Foods讀者反饋學(xué)科排名
作者: 抱狗不敢前 時(shí)間: 2025-3-21 22:37
Designing Biopolymer and Colloidal Systems,ks. In this chapter, the main food-grade proteins (animal and plant-based), food-grade polysaccharides (marine, microbial and plant-based) and physiochemical approaches (biopolymer-based hydrogels and molecular complexes formation) that can be used to produce colloidal systems will be addressed. The作者: scrutiny 時(shí)間: 2025-3-22 02:20 作者: SUE 時(shí)間: 2025-3-22 05:58
Development of Complex Interfaces for the Encapsulation of Bioactive Ingredients to Promote Healthytes) or lipophilic (e.g. essential fatty acids), resulting in health-promoting food products highly demanded by consumers. A critical factor in developing kinetically stable emulsions and adequate delivery of the bioactive compound along the gastrointestinal tract is the design of the complex oil-wa作者: 機(jī)密 時(shí)間: 2025-3-22 11:56 作者: legacy 時(shí)間: 2025-3-22 16:29
Process Innovations in Designing Foods with Enhanced Functional Properties,he nutritional value of food commodities. This chapter focusses on two different fields in which significant progress have been made towards the design of healthier and more nutritious food products. Principles of the application of emerging non-thermal processing technologies are introduced, and th作者: legacy 時(shí)間: 2025-3-22 17:18
Consumer Perception as a Criterion for Process Design,at starts with sensation detection and information process, where individual’s characteristics like knowledge, previous experiences, or attitudes, among others, play a crucial role. To characterise food sensory properties, newly available rapid consumer methods for obtaining sensory profiles of food作者: 左右連貫 時(shí)間: 2025-3-22 21:53
Structure Design for Gastronomy Applications,few decades, this separation has blurred as many vanguard chefs from all over the world have started to interact with scientists to get inspiration for their kitchens. With the growing trend of using innovative processes applications in kitchens, microbiologists are needed to ensure the use of safe 作者: hypnogram 時(shí)間: 2025-3-23 04:08
Die Zusammensetzung der Schwingungens (2D), micro and nanoparticles, emulsions, oleogels and food printing (3D). In the end, is presented an overview of how the toxicity of micro and nano-engineered structures should be assessed to be applied in the food industry.作者: GLUT 時(shí)間: 2025-3-23 06:05
Studien zur Schul- und Bildungsforschungors. The application of food nanostructures to design high-quality food products with enhanced functional value is discussed. Examples of food-grade nanoemulsion and nanolayer systems and their effects to promote the benefits of bioactive compounds in foods are reviewed.作者: 紀(jì)念 時(shí)間: 2025-3-23 10:36
Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Comps (2D), micro and nanoparticles, emulsions, oleogels and food printing (3D). In the end, is presented an overview of how the toxicity of micro and nano-engineered structures should be assessed to be applied in the food industry.作者: 老巫婆 時(shí)間: 2025-3-23 14:40 作者: 沐浴 時(shí)間: 2025-3-23 21:44 作者: 鞏固 時(shí)間: 2025-3-24 01:36 作者: 注入 時(shí)間: 2025-3-24 05:47 作者: Surgeon 時(shí)間: 2025-3-24 08:32 作者: Sedative 時(shí)間: 2025-3-24 13:13 作者: 柔軟 時(shí)間: 2025-3-24 15:19
Designing Biopolymer and Colloidal Systems,hemical approaches (biopolymer-based hydrogels and molecular complexes formation) that can be used to produce colloidal systems will be addressed. The influence of biopolymer-based colloidal delivery systems on the potential applications within the food industry will also be discussed.作者: FLACK 時(shí)間: 2025-3-24 21:28
António Vicente,Cristina Silva,Chelo GonzalezServes as an important reference for the design of food structure.Strengthen the scientific understanding of food product design and engineering.Discusses structure design and product engineering proc作者: Sleep-Paralysis 時(shí)間: 2025-3-25 00:31
Food Engineering Serieshttp://image.papertrans.cn/d/image/264998.jpg作者: Interferons 時(shí)間: 2025-3-25 04:29
Die Tonalit?t der homophonen Musikhy. An understanding of fundamental structure and function relationships of food components is a key to the design of new foods: ingredient formulation and production processes have a major role in commercial food development but their impact on food structure is poorly characterized and their relat作者: 含水層 時(shí)間: 2025-3-25 08:52 作者: Ballerina 時(shí)間: 2025-3-25 14:35 作者: Communal 時(shí)間: 2025-3-25 16:16 作者: 預(yù)感 時(shí)間: 2025-3-25 22:36 作者: 山羊 時(shí)間: 2025-3-26 01:41 作者: 細(xì)查 時(shí)間: 2025-3-26 05:35
https://doi.org/10.1007/978-3-322-80881-3at starts with sensation detection and information process, where individual’s characteristics like knowledge, previous experiences, or attitudes, among others, play a crucial role. To characterise food sensory properties, newly available rapid consumer methods for obtaining sensory profiles of food作者: BRACE 時(shí)間: 2025-3-26 12:31 作者: PAD416 時(shí)間: 2025-3-26 16:04
Delivering Functionality in Foods978-3-030-83570-5Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: 陳列 時(shí)間: 2025-3-26 18:03 作者: Forehead-Lift 時(shí)間: 2025-3-26 21:49
978-3-030-83572-9Springer Nature Switzerland AG 2022作者: 相容 時(shí)間: 2025-3-27 02:50 作者: 高腳酒杯 時(shí)間: 2025-3-27 07:24 作者: BLINK 時(shí)間: 2025-3-27 12:09 作者: 興奮過度 時(shí)間: 2025-3-27 13:58
Lehrerschelte gestern und heute,king similar milk-derived textures out of eggs to make desserts for lactose intolerant consumers. It clearly seems that science is a powerful tool for chefs as it can help them to reach their final goal: making enjoyable food. This chapter describes the necessity of both worlds to continue working t作者: 伸展 時(shí)間: 2025-3-27 18:21 作者: Mortal 時(shí)間: 2025-3-28 00:10 作者: 規(guī)范要多 時(shí)間: 2025-3-28 04:10 作者: BLUSH 時(shí)間: 2025-3-28 06:30
Biophysical and Gastro-Intestinal Engineering Aspects of Nutrient Absorption and Physiological Funcpecific food components in the normal human gastrointestinal tract are well understood. Early work focused on the chemistry of what happens during digestion, and more recently attention has been placed on the processing of solid and semi-solid foods, and mechanical and microstructural aspects of the作者: GROUP 時(shí)間: 2025-3-28 13:43
Consumer Perception as a Criterion for Process Design,roducts with complex sensations like creaminess, mouth-coating, texture, and sound properties. Therefore, current new food designs based on fat and sugar reduction, and gluten-free formulation are also approached from this structural aspect. Furthermore, food design needs to incorporate the consumer
