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Agricultural and Food Sciences

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Agricultural and Food Sciences

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318 research outcomes, page 1 of 32
  • publication . Other literature type . 2020
    Open Access English
    Authors:
    Xie, Chong;
    Publisher: Helsingin yliopisto

    Vitamin B12 is a micronutrient that is predominantly present in food of animal origin. Therefore, developing plant-origin food with a nutritionally relevant content of vitamin B12 can increase the dietary intake of this vitamin among people with limited consumption of a...

  • publication . Other literature type . 2020
    Open Access English
    Authors:
    Wang, Yaqin;
    Publisher: Helsingin yliopisto

    Utilization of grain legumes (such as faba bean) and minor cereals (such as sorghum and millet) is constantly growing since consumers are increasingly interested in sustainable, plant based and health promoting foods. Grain legumes and minor cereals are raw materials wi...

  • publication . Doctoral thesis . 2017
    Open Access English
    Authors:
    Belaunzaran Jauregui, Xabier;
    Persistent Identifiers

    141 p.

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  • publication . Doctoral thesis . 2020
    Open Access
    Authors:
    Nilsuwan, Krisana;
    Persistent Identifiers

    222 p. Bilayer film was successfully prepared by lamination fish gelatin film (GF)with emulsified film (EF) or poly(lactic) acid film (PLAF) via two-steps castingtechnique and thermo-compression technique. Lamination with EF or PLAFlowered water vapour permeability of G...

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  • other research product . 2016
    Open Access English
    Authors:
    Panak-Balentić Jelena; Ačkar Đurđica; Jozinović Antun; Babić Jurislav; Miličević Borislav; Jokić Stela; Pajin Biljana; Šubarić Drago;
    Publisher: Hemijska industrija

    Extrusion process is one of the most important innovations of the 20th century applied in many industries. Extrusion is a technology that is increasingly used for the production of various food products, especially snacks and breakfast cereals. Supercritical carbon diox...

  • publication . Part of book or chapter of book . 2020
    Open Access English
    Authors:
    Guiné, Raquel; Florença, S. G.; Lima, M. J. R.;
    Persistent Identifiers
    Publisher: Nova Science Publishers, Inc., USA

    The food industry and suppliers of food services nowadays face increasing challenges derived from instantaneous changes and evolution in the consumer’s needs that lead to very short life cycle products, allied to the ferocious competitiveness of the global markets. Pres...

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  • other research product . 2015
    Open Access English
    Authors:
    Guilpart, J.; Tchaikowski, A.; Lecoq, L.;

    Cleaning and disinfection (C&D) are among the most important hazard control measures in ready-to-eat food plants. The C&D process requires a huge volume of water that wets the surfaces of the food processing premises. The water remaining on these surfaces are su...

  • publication . Article . 2019
    Open Access English
    Authors:
    Matthew N. O. Sadiku; Tolulope J. Ashaolu; Sarhan M. Musa;
    Publisher: Zenodo

    Food technology is a blanket term for applying food science techniques and principles to the cultivation, production, processing, packaging, labeling, quality management, and distribution of food substances. Much of the food we eat and drink is made using the tools of f...

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  • other research product . 2007
    Open Access
    Authors:
    Cornally, Denise;
    Publisher: Dublin Institute of Technology

    Aldo keto reductases reversibly reduce toxic aldehydes to their corresponding alcohol products. The aldo-keto reductase from Helicobacter pylori (HpAKR) was cloned and expressed in Escherichia coli as a His-tag fusion protein and purified using nickel chelate chromatogr...

  • publication . Other literature type . 2018 . Embargo End Date: 17 Apr 2018
    Open Access Russian
    Authors:
    Shtykov Aleksei Sergeevich;
    Publisher: TSNS "Interaktiv plus", LLC

    методика анализа мирового опыта создания функциональных пищевых продуктов должна быть направлена на изучение фундаментальных проблем пищи и питания как основы создания современных пищевых технологий. Результаты анализа должны составлять рекомендации по производству прод...

318 research outcomes, page 1 of 32