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Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients

dc.contributor.editorLu, Fuping
dc.contributor.editorSui, Wenjie
dc.date.accessioned2023-03-07T16:31:46Z
dc.date.available2023-03-07T16:31:46Z
dc.date.issued2023
dc.identifierONIX_20230307_9783036564005_72
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/98062
dc.description.abstractThe 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.
dc.languageEnglish
dc.subject.otherwheat germ polysaccharide
dc.subject.othersteam explosion
dc.subject.otherisolation and purification
dc.subject.othermodification
dc.subject.otherstructural characterization
dc.subject.otherantioxidant activities
dc.subject.otherBacillus pumilus
dc.subject.othermolecular dynamic simulations
dc.subject.otherenzymatic characterization
dc.subject.otherfood dye decolorization
dc.subject.otherTiO2 NPs
dc.subject.otherBPA
dc.subject.other16S rDNA
dc.subject.otherfaecal metabolomic
dc.subject.othercrust
dc.subject.otherdry-aged
dc.subject.othernatural flavor enhancer
dc.subject.otherpatties
dc.subject.otherHanwoo cattle
dc.subject.otherexopolysaccharide
dc.subject.otherstructural analysis
dc.subject.otherbiofunctional properties
dc.subject.otherLactiplantibacillus pentosus
dc.subject.othersacha inchi oil press-cake protein hydrolyzates
dc.subject.otherhyperuricemia
dc.subject.otherrenal injury
dc.subject.othergut microbiota
dc.subject.otherwheat bran
dc.subject.otherdietary fiber
dc.subject.otherextrusion capacity
dc.subject.othercorn gluten meal
dc.subject.otherglutamine
dc.subject.otherulcerative colitis
dc.subject.otherBacillus coagulans
dc.subject.otherintestinal microorganisms
dc.subject.othermetabolism
dc.subject.otherhigh-fat diet
dc.subject.otherpromote dissolution
dc.subject.otherapplication
dc.subject.othertransglutaminase
dc.subject.othercrosslinking properties
dc.subject.otherprotein substrate crosslinking mechanism
dc.subject.otherbovine serum albumin
dc.subject.otherpullulan
dc.subject.otherepigallocatechin gallate
dc.subject.othernanoparticles
dc.subject.otherantioxidant activity
dc.titleEnvironmentally Friendly Manufacturing of Food Additives and Functional Ingredients
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-6401-2
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036564005
oapen.relation.isbn9783036564012
oapen.pages198
oapen.place.publicationBasel


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