Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients

Lu, Fuping ; Sui, Wenjie

Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2023

Online E-Book - 198

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View record at Directory of Open Access Books (Volltext)

The reprint focuses on fundamental and applied research on environmentally friendly manufacturing of food additives and its effect on the structural features and functional applications of functional ingredients in several fields. Food additives and functional ingredients are naturally or artificially synthesized substances that are added to foodstuﬀs to improve their color, aroma, and taste, as well as to meet anti-corrosion and other technological purposes. The innovation of clean production, encompassing environmental and sustainability issues in the manufacturing process of food additives and functional ingredients is of particular interest. Special attention is given to their bioconversion, extraction, separation and purification, stabilization, formulation and compounding, etc., as well as relevant process intensification and integration.

Titel:	Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients
Autor/in / Beteiligte Person:	Lu, Fuping ; Sui, Wenjie
Link:	View record at Directory of Open Access Books (Volltext)
Veröffentlichung:	Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2023
Medientyp:	E-Book
Umfang:	198
ISBN:	978-3-0365-6400-5 (print) ; 978-3-0365-6401-2 (print)
DOI:	10.3390/books978-3-0365-6401-2
Schlagwort:	wheat germ polysaccharide steam explosion isolation and purification modification structural characterization antioxidant activities Bacillus pumilus molecular dynamic simulations enzymatic characterization food dye decolorization TiO2 NPs BPA 16S rDNA faecal metabolomic crust dry-aged natural flavor enhancer patties Hanwoo cattle exopolysaccharide structural analysis biofunctional properties Lactiplantibacillus pentosus sacha inchi oil press-cake protein hydrolyzates hyperuricemia renal injury gut microbiota wheat bran dietary fiber extrusion capacity corn gluten meal glutamine ulcerative colitis Bacillus coagulans intestinal microorganisms metabolism high-fat diet promote dissolution application transglutaminase crosslinking properties protein substrate crosslinking mechanism bovine serum albumin pullulan epigallocatechin gallate nanoparticles antioxidant activity bic Book Industry Communication:G Reference, information & interdisciplinary subjects:GP Research & information: general bic Book Industry Communication:P Mathematics & science:PS Biology, life sciences
Sonstiges:	Nachgewiesen in: Directory of Open Access Books Sprachen: English Document Type: eBook File Description: application/octet-stream Language: English Rights: Attribution 4.0 International ; URL: https://creativecommons.org/licenses/by/4.0/ Notes: ONIX_20230405_9783036564005_61

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