Sustainable Functional Food Processing
| Weitere Verfasser: |
Kovačević, Danijela Bursać
, [HerausgeberIn]
Putnik, Predrag , [HerausgeberIn] |
|---|---|
| Umfang/Format: |
1 online resource (454 pages). |
| Schlagworte: | |
| Online Zugang: |
DOAB: download the publication DOAB: description of the publication |
| LEADER | 05889namaa2202053ui 4500 | ||
|---|---|---|---|
| 001 | 003028775 | ||
| 005 | 20221228154815.0 | ||
| 003 | DE-2553 | ||
| 006 | m o d | ||
| 007 | cr|mn|---annan | ||
| 008 | 20221025s2022 xx |||||o ||| 0|eng d | ||
| 020 | |a books978-3-0365-5302-3 | ||
| 020 | |a 9783036553016 | ||
| 020 | |a 9783036553023 | ||
| 040 | |a oapen |c oapen |b eng |d DE-2553 |e rda | ||
| 024 | 7 | |a 10.3390/books978-3-0365-5302-3 |c doi | |
| 041 | 0 | |a eng | |
| 042 | |a dc | ||
| 072 | 7 | |a GP |2 bicssc | |
| 072 | 7 | |a PS |2 bicssc | |
| 072 | 7 | |a T |2 bicssc | |
| 100 | 1 | |a Kovačević, Danijela Bursać |e editor | |
| 264 | |b MDPI - Multidisciplinary Digital Publishing Institute, |c 2022. | ||
| 700 | 1 | |a Putnik, Predrag |e editor | |
| 700 | 1 | |a Kovačević, Danijela Bursać |e other | |
| 700 | 1 | |a Putnik, Predrag |e other | |
| 245 | 1 | 0 | |a Sustainable Functional Food Processing |
| 300 | |a 1 online resource (454 pages). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 650 | 7 | |a Technology, engineering, agriculture |2 bicssc | |
| 653 | |a dehydration | ||
| 653 | |a conserving vegetables | ||
| 653 | |a improving shelf-life | ||
| 653 | |a rehydrated pepper | ||
| 653 | |a histological preparation | ||
| 653 | |a green practices | ||
| 653 | |a meat analogue | ||
| 653 | |a liquid additives | ||
| 653 | |a soy protein isolate | ||
| 653 | |a lecithin | ||
| 653 | |a emulsion | ||
| 653 | |a functional fruit juice | ||
| 653 | |a hurdle technology | ||
| 653 | |a non-thermal processing | ||
| 653 | |a preservation | ||
| 653 | |a quality | ||
| 653 | |a probiotic | ||
| 653 | |a fruit by-products | ||
| 653 | |a lulo bagasse powder | ||
| 653 | |a fiber | ||
| 653 | |a antioxidant properties | ||
| 653 | |a carotenoids | ||
| 653 | |a cocoa shell | ||
| 653 | |a high voltage electrical discharge | ||
| 653 | |a tannin | ||
| 653 | |a dietary fiber | ||
| 653 | |a water binding capacity | ||
| 653 | |a grindability | ||
| 653 | |a traditional | ||
| 653 | |a slow | ||
| 653 | |a pressure and microwave cooking | ||
| 653 | |a polyphenols | ||
| 653 | |a antioxidant activity | ||
| 653 | |a faba bean | ||
| 653 | |a lentil | ||
| 653 | |a pea | ||
| 653 | |a probiotic safety | ||
| 653 | |a toxicity | ||
| 653 | |a pathogenicity | ||
| 653 | |a functional food industry | ||
| 653 | |a pharmacological interactions | ||
| 653 | |a functional fruit juices | ||
| 653 | |a mushroom | ||
| 653 | |a vitamin D | ||
| 653 | |a reducing capacity | ||
| 653 | |a glycation | ||
| 653 | |a Lactuca sativa | ||
| 653 | |a metabolomics | ||
| 653 | |a antioxidants | ||
| 653 | |a eustress | ||
| 653 | |a total soluble solids | ||
| 653 | |a particle size distribution | ||
| 653 | |a total anthocyanin content | ||
| 653 | |a antioxidant capacity | ||
| 653 | |a non-dairy beverages | ||
| 653 | |a pulses | ||
| 653 | |a chickpea | ||
| 653 | |a lupin | ||
| 653 | |a flow behavior | ||
| 653 | |a animal and plant proteins | ||
| 653 | |a computer vision system | ||
| 653 | |a nutritional value | ||
| 653 | |a texture | ||
| 653 | |a water activity | ||
| 653 | |a viscosity | ||
| 653 | |a microstructure | ||
| 653 | |a heavy metals | ||
| 653 | |a amino acids | ||
| 653 | |a pesticide | ||
| 653 | |a fruit wastes | ||
| 653 | |a vegetable wastes | ||
| 653 | |a drying | ||
| 653 | |a extraction | ||
| 653 | |a intensification technologies | ||
| 653 | |a phenolic acids | ||
| 653 | |a food processing | ||
| 653 | |a minimally processed foods | ||
| 653 | |a UHLPC-MS/MS | ||
| 653 | |a sous-vide cooking | ||
| 653 | |a vegetables | ||
| 653 | |a seafood | ||
| 653 | |a cephalopods | ||
| 653 | |a safety | ||
| 653 | |a nutritive quality | ||
| 653 | |a beetroot | ||
| 653 | |a convective drying | ||
| 653 | |a infrared drying | ||
| 653 | |a purée | ||
| 653 | |a Fourier-transform infrared spectroscopy | ||
| 653 | |a confocal scanning microscopy | ||
| 653 | |a fruit juice | ||
| 653 | |a interaction | ||
| 653 | |a drug | ||
| 653 | |a phytochemical | ||
| 653 | |a pharmacokinetics | ||
| 653 | |a ginger | ||
| 653 | |a pineapple | ||
| 653 | |a turmeric | ||
| 653 | |a juice mix | ||
| 653 | |a physicochemical properties | ||
| 653 | |a microbiological quality | ||
| 653 | |a sensory attributes | ||
| 653 | |a Diospyros kaki | ||
| 653 | |a post-harvest losses | ||
| 653 | |a dehydrated persimmon | ||
| 653 | |a thin-layer modeling | ||
| 653 | |a drying rate | ||
| 653 | |a old apple cultivar | ||
| 653 | |a biologically active compounds | ||
| 653 | |a functional food | ||
| 653 | |a agriculture | ||
| 653 | |a extensive farming | ||
| 653 | |a bisphosphonates | ||
| 653 | |a SERMs | ||
| 653 | |a food | ||
| 653 | |a supplements | ||
| 653 | |a bioavailability | ||
| 653 | |a meal | ||
| 653 | |a coffee | ||
| 653 | |a juice | ||
| 653 | |a mineral water | ||
| 653 | |a edible mushroom | ||
| 653 | |a nutrition | ||
| 653 | |a phenolic compounds | ||
| 653 | |a vacuum | ||
| 653 | |a poria cubes | ||
| 653 | |a optimization | ||
| 653 | |a stage drying | ||
| 653 | |a n/a | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/6167 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/93269 |7 0 |z DOAB: description of the publication |
| 590 | |a Online publication | ||
| 590 | |a ebookoa1222 | ||
| 590 | |a doab | ||
| 942 | |2 z |c EB | ||
| 999 | |c 3028775 |d 1432530 | ||
| 952 | |0 0 |1 0 |2 z |4 0 |6 ONLINE |7 1 |9 974414 |R 2022-12-28 14:48:15 |a DAIG |b DAIG |l 0 |o Online |r 2022-12-28 |y EB | ||
