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- Algae; seaweed; fish; shrimps; fermentation; fermented marine product; lactic acid bacteria (1)
- Enzymes (1)
- Enzymes; synthesis; functional food; food ingredients (1)
- Extraction; Functional food ingredients; Nutraceuticals; Enzymes; Non-digestible oligosaccharides; Bioactive peptide (1)
- Food Packaging (1)
Articles 1 - 6 of 6
Full-Text Articles in Life Sciences
Enzymes In Food Processing: Impact On Food Products Attributes, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal
Enzymes In Food Processing: Impact On Food Products Attributes, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal
Books/Book Chapters/ Proceedings
No abstract provided.
Enzymes In Processing Of Functional Foods Ingredients And Nutraceuticals, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal
Enzymes In Processing Of Functional Foods Ingredients And Nutraceuticals, Rajeev Ravindran, Samriti Sharma, Amit Jaiswal
Books/Book Chapters/ Proceedings
Functional foods are nutriments consumed to cover the nutritional needs that cannot be met by a normal diet alone. Consumption of functional foods has proven to have physiological benefits such as reduced risk of certain chronic diseases, thus differentiating them from conventional foods. Several health benefits have been reported to be associated with the consumption of nutraceuticals and functional foods. Many natural sources have been successfully implemented in imparting additional health benefits and preventing the onset of chronic diseases related to aging, faulty genetics, or lifestyle. Functional foods can basically be categorised into different groups based on their nature and …
Innovations In Packaging Of Fermented Food Products, Begonya Marcos, Carmen Bueno-Ferrer, Avelina Fernández
Innovations In Packaging Of Fermented Food Products, Begonya Marcos, Carmen Bueno-Ferrer, Avelina Fernández
Books/Book Chapters/ Proceedings
Food packaging is designed to contain and protect foods, to provide required information about the food and to make food handling convenient from distribution to consumer’s table. The primary functions of packaging are to achieve preservation and the safe delivery of food products until consumption (Han, 2014). Food packaging technology is continuously evolving in response to growing challenges from a modern society (Realini & Marcos, 2014). Major current and future challenges to fast-moving consumer goods packaging include legislation, global markets, longer shelf life, convenience, safer and healthier food, environmental concerns, authenticity and food waste (Kerry, 2014). This background offers a …
Enzymes In Synthesis Of Novel Functional Food Ingredients, Amit Jaiswal, Samriti Sharma
Enzymes In Synthesis Of Novel Functional Food Ingredients, Amit Jaiswal, Samriti Sharma
Books/Book Chapters/ Proceedings
No abstract provided.
Novel Fermented Marine-Based Products, Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit Jaiswal
Novel Fermented Marine-Based Products, Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit Jaiswal
Books/Book Chapters/ Proceedings
Consumption of fermented food contributed to several ethnic and geographical identity since prehistoric period. Though the fermentation process was initially used as a tool for food preservation but nowadays it is commonly applied to improve the sensory properties, shelf life and nutritional quality of food products. Either in traditional foods or as new opportunities, the global scenario indicates that the consumers are more inclined towards such savoury products. The current trend in context has also generated a new spurt in the application of probiotic bacteria for the production of healthy fermented food products. Most fermented products these days are either …
Robotics In Meat Processing, Kompal Joshi, Tomas Norton, Jesus Maria Frias, Brijesh K. Tiwari
Robotics In Meat Processing, Kompal Joshi, Tomas Norton, Jesus Maria Frias, Brijesh K. Tiwari
Books/Book Chapters/ Proceedings
Scientists are currently investigating micro-robotics in the medical field with a potential to provide better medical technology in the near future. When it comes to the food industry, the use of robots has been traditionally limited to picking and palletization. Today, however, robots are used in material handling and secondary or tertiary packing. Recent developments with faster computers and sophisticated sensors have made it possible to use robotics in the meat processing sectors, where their application has reduced processing costs, occupational injuries, improved efficiency and hygiene associated with meat products. Compared to other industries, the working environment in the meat …