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TIB-Lesesaalbestand

  1. Polysaccharide-based films and coatings for food packaging: A review

    Cazón, Patricia | Online Contents | 2016

  2. Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging

    Piñeros-Hernandez, Danyxa | Online Contents | 2017

  3. Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

    Pereira, Valdir Aniceto | Online Contents | 2015

  4. Electronic noses for food quality: A review

    Loutfi, Amy | Online Contents | 2015

  5. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

    Acevedo-Fani, Alejandra | Online Contents | 2015

  6. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

    Bai, Long | Online Contents | 2017

  7. Improving functional properties of chitosan films as active food packaging by incorporating with propolis

    Siripatrawan, Ubonrat | Online Contents | 2016

  8. Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior

    Xiao, Jie | Online Contents | 2016

  9. Preparation and characterization of nanoemulsion encapsulating curcumin

    Sari, T.P | Online Contents | 2015

  10. Brewers' spent grain: a review with an emphasis on food and health

    Lynch, Kieran M | Online Contents | 2016

  11. Effects of drying and grinding in production of fruit and vegetable powders: A review

    Karam, Marie Céleste | Online Contents | 2016

  12. Release kinetics and antibacterial activity of curcumin loaded zein fibers

    Wang, Hualin | Online Contents | 2017

  13. Vegetable nanocellulose in food science: A review

    Gómez H, C | Online Contents | 2016

  14. Effect of 3D printing on the structure and textural properties of processed cheese

    Le Tohic, Camille | Online Contents | 2017

  15. Review of Green Food Processing techniques. Preservation, transformation, and extraction

    Chemat, Farid | Online Contents | 2017

  16. Smart edible films based on gelatin and curcumin

    Musso, Yanina S | Online Contents | 2017

  17. The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

    O'Sullivan, Jonathan | Online Contents | 2015

  18. Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

    Sui, Xiaonan | Online Contents | 2017

  19. Advances in the pectin production process using novel extraction techniques: A review

    Adetunji, Lanrewaju Ridwan | Online Contents | 2017

  20. Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

    Shah, Bakht Ramin | Online Contents | 2016

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