標(biāo)題: Titlebook: Natural Additives in Foods; German Ayala Valencia Book 2023 The Editor(s) (if applicable) and The Author(s), under exclusive license to Sp [打印本頁] 作者: Gullet 時(shí)間: 2025-3-21 19:24
書目名稱Natural Additives in Foods影響因子(影響力)
書目名稱Natural Additives in Foods影響因子(影響力)學(xué)科排名
書目名稱Natural Additives in Foods網(wǎng)絡(luò)公開度
書目名稱Natural Additives in Foods網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Natural Additives in Foods被引頻次
書目名稱Natural Additives in Foods被引頻次學(xué)科排名
書目名稱Natural Additives in Foods年度引用
書目名稱Natural Additives in Foods年度引用學(xué)科排名
書目名稱Natural Additives in Foods讀者反饋
書目名稱Natural Additives in Foods讀者反饋學(xué)科排名
作者: 改變立場 時(shí)間: 2025-3-21 20:20 作者: fluoroscopy 時(shí)間: 2025-3-22 04:15 作者: VERT 時(shí)間: 2025-3-22 04:36 作者: MAZE 時(shí)間: 2025-3-22 11:11
Natural Antioxidants,ustrial by-products and reduction of waste production, favoring the circular economy with lower consumption of petroleum-based products. On the other hand, some issues difficult a broader use of natural antioxidants, such as lower availability, lower purity, higher costs, possible sensory effects in作者: aerial 時(shí)間: 2025-3-22 13:54
Natural Sweeteners,eteners, characteristics such as temperature stability, colorless, odorless, length shelf life, non-toxic, non-after taste, low cost, and availability to produce it are critical and fundamental to selecting a sweetener. This book chapter summarizes the characteristics of some natural low and non-cal作者: catagen 時(shí)間: 2025-3-22 19:18
Vegetal and Microbial Sources of Natural Additives and Their Food Applications,is approach have several disadvantages, mainly the long processing time, which translates into high solvent and energy consumption, the contamination generated using organic solvents, and the low efficiency of the process, which is why they have been considered inefficient. For this reason, in recen作者: Clumsy 時(shí)間: 2025-3-23 00:54 作者: Foregery 時(shí)間: 2025-3-23 05:20
Effect of Thermal Treatments on the Properties of Natural Food Additives,l compounds) are presented, along with their changes associated with often used thermal process techniques, like blanching, pasteurization, and sterilization, drying, frying, microwave and ohmic heating. Knowing these changes would be useful in the optimization of the thermal processing of food, in 作者: Indicative 時(shí)間: 2025-3-23 08:28
Effect of Nonthermal Treatments on the Properties of Natural Food Additives,lt in increased antioxidant activity, improved digestibility, water-binding ability, and alterations of sensory, thickening, and texture characteristics. However, to obtain the benefits of nonthermal processing and avoid undesirable compound degradation, it is necessary to define the appropriate ope作者: 玉米 時(shí)間: 2025-3-23 12:04
Toxicological Aspects of Natural Food Additives, leading to misinterpretation and confusion. This chapter summarises the toxicological aspects of some suitable NFAs from the different groups, such as antioxidants, colourants, antimicrobials, and sweeteners. In addition, we discuss some possible future scenarios for these NFAs.作者: Odyssey 時(shí)間: 2025-3-23 15:49 作者: Suggestions 時(shí)間: 2025-3-23 18:48 作者: Scintigraphy 時(shí)間: 2025-3-24 01:55 作者: 喪失 時(shí)間: 2025-3-24 04:13
María Gabriela Go?i,María Celeste Pellegrini,Alejandra Graciela Ponceic culture of integrity. It provides guidance for thinking about why authentic assessments are needed now more than ever, along with providing practical steps for developing more authentic assessments. The chapter concludes by discussing some of the limitations that must also be considered when deve作者: white-matter 時(shí)間: 2025-3-24 10:25
Denise Adamoli Laroque,Amanda Gomes Almeida Sá,Jaqueline Oliveira de Moraes,Germán Ayala Valencia,Joic to address – students copying sources without attribution – has in fact, turned out tobe a complex, interdisciplinary field of research requiring contributions from linguists, psychologists, social scientists, anthropologists, teaching and learning specialists, mathematicians, accountants, medica作者: abject 時(shí)間: 2025-3-24 11:46 作者: 喃喃訴苦 時(shí)間: 2025-3-24 16:22
Sibel Boleky Abroad” students and “English Abandoners (or English Underachievers),” the analysis examines how a series of ELT policy initiatives designed to enhance communicative English language teaching and intended to address the “English Divide” contributed to further exacerbating widening English achievem作者: Terrace 時(shí)間: 2025-3-24 19:13
Sebahat ?ztekin,Katya Anaya,Aysun Yurdunuseven-Y?ld?zpand the scope of my descriptive analysis to include some of Russia’s neighboring states (e.g., the Ukraine, Byelorussia, etc.). In so doing, I will attempt to demonstrate how the linguistic legacy of the Soviet period has affected language ideologies and policies in those satellite states.作者: 缺陷 時(shí)間: 2025-3-25 02:18
tional boundaries between languages and has reframed language learning as a process of enriching one’s existing linguistic repertoire. This chapter provides an overview of these developments, all of which call for a paradigm shift in the teaching of English in the world.作者: 斗志 時(shí)間: 2025-3-25 07:16
cation of natural additives in the food sector. Covering natural antioxidants, antimicrobials, colorants and sweeteners, this text also focuses on unconventional sources of natural additives, valorization and t978-3-031-17348-6978-3-031-17346-2作者: thwart 時(shí)間: 2025-3-25 11:00
Maria Jaízia dos Santos Alves,Raul Remor Dalsasso,Germán Ayala Valencia,Alcilene Rodrigues Monteiro作者: right-atrium 時(shí)間: 2025-3-25 14:08
Andrés F. Ca?on-Ibarra,M. Paola Sanchez-Casta?eda,Lina M. Arbelaez,Leidy T. Sanchez,Magda I. Pinzon,作者: 我吃花盤旋 時(shí)間: 2025-3-25 19:39 作者: 向下五度才偏 時(shí)間: 2025-3-25 20:53 作者: LIKEN 時(shí)間: 2025-3-26 01:45 作者: 蝕刻 時(shí)間: 2025-3-26 04:23 作者: invulnerable 時(shí)間: 2025-3-26 10:14 作者: Paleontology 時(shí)間: 2025-3-26 13:15
idants, antimicrobials, colorants and sweetener.Analyses theAdditives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, ant作者: 神化怪物 時(shí)間: 2025-3-26 20:14 作者: 諄諄教誨 時(shí)間: 2025-3-26 23:08
Food Additives: Importance, Classification, and Adverse Reactions in Humans, NFAs are highly unstable when applied to foods, and could alter food taste and smell. This chapter deals with the importance of using FAs and provides a comprehensive review of the additive classification, focusing on the use of NFAs versus SFAs and their adverse reactions in humans.作者: Albumin 時(shí)間: 2025-3-27 03:04 作者: 清澈 時(shí)間: 2025-3-27 08:52 作者: peptic-ulcer 時(shí)間: 2025-3-27 11:54
Consumer Attitudes Toward Natural Food Additives,foods can vary by region and education. Consumers want ingredients that they can understand and trust, but at the same time hold food safety as a top priority. Naturalness seems to be an important feature for consumers. As unnatural foods are associated with health risks, natural foods are regarded as safe or even healthy.作者: 割公牛膨脹 時(shí)間: 2025-3-27 16:43
Book 2023aste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be 作者: 無孔 時(shí)間: 2025-3-27 19:22
Natural Antimicrobials,mal, and microbial origins that have multiple mechanisms for bacterial inhibition. This chapter discusses natural antimicrobials (derived from microbial, plant, and animal sources), and overview of the chemical features and antimicrobial capabilities.作者: 露天歷史劇 時(shí)間: 2025-3-28 01:53 作者: Aspirin 時(shí)間: 2025-3-28 04:35
Natural Antioxidants,od and induce the formation of toxic by-products. Antioxidant compounds or additives can be applied to protect food and avoid losses caused by oxidation. Synthetic antioxidants have been developed and broadly applied in the food industry. However, recently consumers tend to reject food products cont作者: attenuate 時(shí)間: 2025-3-28 07:21
Natural Antimicrobials,production chain and lead to several foodborne diseases. Over the last decades, the use of natural antimicrobials has appeared as an alternative to microorganism control in food production and preservation. These natural antimicrobials are heterogeneous groups of molecules isolated from vegetal, ani作者: Kindle 時(shí)間: 2025-3-28 13:02
Natural Colorants,een replaced by natural counterparts. The potential use of several natural pigments such as anthocyanins, betalains, carotenoids, annatto, β-carotene, lycopene, lutein, paprika, carminic acid, chlorophylls, and curcumin as food colorants have been explored in recent years. These pigments can be used作者: Decibel 時(shí)間: 2025-3-28 16:12 作者: GROVE 時(shí)間: 2025-3-28 22:37
Vegetal and Microbial Sources of Natural Additives and Their Food Applications,ents in products to produce healthy foods, new foods with different organoleptic characteristics, or the elaboration of films and packaging that increase the shelf life of products. Microorganisms and vegetables have been used as sources to produce a diverse number of compounds such as additives, al作者: 縫紉 時(shí)間: 2025-3-29 02:07 作者: Concerto 時(shí)間: 2025-3-29 06:40 作者: 檢查 時(shí)間: 2025-3-29 08:58 作者: Progesterone 時(shí)間: 2025-3-29 13:29 作者: 葡萄糖 時(shí)間: 2025-3-29 17:43
Toxicological Aspects of Natural Food Additives,n what they eat and prefers natural additives to synthetic ones. Although NFAs were considered safe in the past, the lifestyle, diets, and food products are constantly changing; therefore, the toxicity of NFAs must be evaluated periodically to ensure food safety. Based on toxicological studies for f作者: 沒有貧窮 時(shí)間: 2025-3-29 22:15
Consumer Attitudes Toward Natural Food Additives, make that possible. However, since consumers are not aware of their advantages, they are anxious about the FAs. The current trend toward FAs is driving innovations, especially but not exclusively for new natural formulations. The consumer wants food to be more natural and organic and there is a gen作者: 半身雕像 時(shí)間: 2025-3-30 03:18 作者: kindred 時(shí)間: 2025-3-30 07:33
lving behavior”. However, little empirical evidence has been presented which justifies this role. In this article, we analyze some of our experiences with using generic models of problem solving in industrial projects. In these projects, we have relied upon generic models to support the acquisition 作者: anthesis 時(shí)間: 2025-3-30 11:55 作者: albuminuria 時(shí)間: 2025-3-30 13:43
María Gabriela Go?i,María Celeste Pellegrini,Alejandra Graciela Ponceg undermines academic credentials and potentially puts people at risk through extended professional incompetence. Postsecondary institutions must take the threat of academic dishonesty seriously, but to do so, faculty are often presented with the stark choice of playing a game of cops and robbers by作者: RADE 時(shí)間: 2025-3-30 18:42 作者: 運(yùn)氣 時(shí)間: 2025-3-30 22:08 作者: insurgent 時(shí)間: 2025-3-31 02:17
Sibel Boleking on the crucial role of English in social reproduction as represented in the term “English Divide,” referring to a widening social polarization based on English competence. The chapter situates the discussion in the context of the global political economy and explores how neoliberal celebration o
