Now showing items 1-4 of 4
Preparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars
(Wiley on behalf of the Institute of Food Science and Technology, 2019-05)
In order to enhance the application scope and usage effect of ε-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. ...
3D printing: Development of animal products and special foods
Background: The present review examines the printing properties of different animal protein-based food inks/ materials used in the production of 3D printed constructs. The review examines their ...
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
Background: Animal products are sources of highly bioavailable proteins and make a significant contribution to human nutrition and wellbeing. Ultrasonication can induce favourable non-thermal effects in food matrices and ...
The fourth industrial revolution in the food industry—part II: Emerging food trends
(Taylor and Francis Ltd., 2022-08-05)
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases ...