Log in

Relevant bibliographies by topics / Industrial Biotechnology and Food Sciences / Journal articles

Journal articles on the topic 'Industrial Biotechnology and Food Sciences'

To see the other types of publications on this topic, follow the link: Industrial Biotechnology and Food Sciences.

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Industrial Biotechnology and Food Sciences.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Popov, Stevan. "Biotechnology: Challenge for the food industry." Chemical Industry 61, no. 5 (2007): 246–50. http://dx.doi.org/10.2298/hemind0704246p.

Full text

Abstract:

According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms) in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be foreseen, not only with respect of R&D, but also in general technological development represents scope of priority in the USA and in European Union (EU) as well. It is accepted that the results achieved in biotechnology oversize scientific domain and find their entrance into economics, legislation, quality of life and even of politics. Corresponding with the definition of biotechnology as "the integration of natural sciences and engineering in the application of microorganisms, cells, their components and molecular analogues in production (General assembly of the European federation for Biotechnology, 1989) European Commission (1999) adopted the biotechnological taxonomy, i.e. fields and sub-fields of biotechnology. R&D activities in this domain are oriented to eight fields and branched through them. Fields of biotechnology (EC, 1999) are: 1) Plant biotechnology (agricultural cultivars, trees, bushes etc); 2) Animal biotechnology; 3) Biotechnology in environment protection; 4) Industrial biotechnology (food, feed, paper, textile, pharmaceutical and chemical productions); 5) Industrial biotechnology (production of cells and research of cells - producers of food and of other commodities); 6) Development of humane and veterinarian diagnostics (therapeutical systems) 7) Development of the basic biotechnology, and 8) Nontechnical domains of biotechnology. In concordance with some judgments, in the World exist about 4000 biotechnological companies. World market of biotechnological products is increasing at the rate of some 30 percents per year, and in the year of 2000 amounted to about 140 billions of US$. Owing to this, biotechnology became one of the most intensive industries in the world. American biotechnological industry spent even in the year of 1998 about US$ 10 millions for R&D activities. European Union included the development of biotechnology into its R&D programs and projects somewhere during eighties of the last century.

APA, Harvard, Vancouver, ISO, and other styles

2

Capozzi, Vittorio, and Francesco Grieco. "Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0." Fermentation 7, no. 1 (February 26, 2021): 32. http://dx.doi.org/10.3390/fermentation7010032.

Full text

Abstract:

Lactic acid bacteria (LAB) belong to an assorted cluster of bacteria that are protagonists of fermentative processes and bio-based solutions of interest in the different fields of biotechnological sciences, from the agri-food sector (green) up to the industrial (white), throughout the pharmaceutical (red) [...]

APA, Harvard, Vancouver, ISO, and other styles

3

Rosales, Marcela Amaro. "Incentives for agro-industrial and food biotechnology innovation in Mexico." Innovation and Development 3, no. 2 (October 2013): 318–19. http://dx.doi.org/10.1080/2157930x.2013.833778.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Khosravi-Darani, Kianoush. "Research Activities on Supercritical Fluid Science in Food Biotechnology." Critical Reviews in Food Science and Nutrition 50, no. 6 (June 4, 2010): 479–88. http://dx.doi.org/10.1080/10408390802248759.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Tiwari, B. K., C. P. O' Donnell, and P. J. Cullen. "New challenges in food science and technology: an industrial perspective." Trends in Food Science & Technology 20, no. 3-4 (April 2009): 180–81. http://dx.doi.org/10.1016/j.tifs.2009.02.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Tabassum Samanta, Mahonaz, and Sadia Noor. "PROSPECTS AND CHALLENGES OF PHARMACEUTICAL BIOTECHNOLOGY." International Journal of Advanced Research 9, no. 01 (January 31, 2021): 709–29. http://dx.doi.org/10.21474/ijar01/12349.

Full text

Abstract:

Biotechnology is a broad area of biology, involving the use of living systems and organisms to develop products. Depending on the tools and applications, it often overlaps with related scientific fields. In the late 20th and early 21st centuries, biotechnology has expanded to include new and diverse sciences, such as genomics, recombinant gene techniques, applied immunology, and development of pharmaceutical therapies and diagnostic tests. Biotechnology has also led to the development of antibiotics. Biotechnology has applications in four major industrial areas, including health care (medical), crop production and agriculture, non-food (industrial) uses of crops and other products and environmental uses. In medicine, modern biotechnology has many applications in areas such as pharmaceutical drug discoveries and production, pharmacogenomics, and genetic testing. Pharmaceutical biotechnology is a relatively new and growing field in which the principles of biotechnology are applied to the development of drugs. A majority of therapeutic drugs in the current market are bio formulations, such as antibodies, nucleic acid products and vaccines. Such bio formulations are developed through several stages that include: understanding the principles underlying health and disease the fundamental molecular mechanisms governing the function of related biomolecules synthesis and purification of the molecules determining the product shelf life, stability, toxicity and immunogenicity drug delivery systems patenting and clinical trials. This review article describes the purpose of biotechnology in pharmaceutical industry, particularly pharmaceutical biotechnology along with its prospects and challenges.

APA, Harvard, Vancouver, ISO, and other styles

7

SZYPERSKI, THOMAS. "13C-NMR, MS and metabolic flux balancing in biotechnology research." Quarterly Reviews of Biophysics 31, no. 1 (February 1998): 41–106. http://dx.doi.org/10.1017/s0033583598003412.

Full text

Abstract:

The European Federation of Biotechnology defines biotechnology as ‘the integration of natural sciences and engineering sciences in order to achieve the application of organisms, cells, parts thereof and molecular analogues for products and services’. Biotechnology thus focuses on the industrial exploitation of biological systems and is based on their unique expertise in specific molecular recognition and catalysis. The enormous potential for drug synthesis, design of biomedical diagnostics, large-scale production of biochemicals including fuels, food production, degradation of resistant wastes and extraction of raw materials will very likely make biotechnology, along with electronics and material sciences, one of the key technologies of the 21st century. From the chemical engineer's point of view, the living system participating in a biotechnological process is the central unit that catalyses chemical reactions. It exhibits a complex dependence on the bioprocess parameters, and the engineer focuses on these parameters to achieve optimal control (Hamer, 1985; Bailey & Ollis, 1986). For the natural scientist, the living system itself is in the centre of interest, so that attempts to optimize a bioprocess aim at its appropriate redesign by genetic manipulations. The increase in penicillin production by strain improvement based on random mutagenesis, which was pursued from 1940 to the mid 1970s, represents an early contribution of life scientists to improve a bioprocess that is of utmost medical importance (Hardy & Oliver, 1985).

APA, Harvard, Vancouver, ISO, and other styles

8

Copetti, Marina Venturini. "Fungi as industrial producers of food ingredients." Current Opinion in Food Science 25 (February 2019): 52–56. http://dx.doi.org/10.1016/j.cofs.2019.02.006.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Kiratsous, Arthur S. "Handbook of industrial seasonings." Trends in Food Science & Technology 5, no. 9 (September 1994): 303. http://dx.doi.org/10.1016/0924-2244(94)90141-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Sadilova, Eva. "Pigments in food: a challenge to life sciences." European Food Research and Technology 225, no. 3-4 (March 8, 2007): 613–14. http://dx.doi.org/10.1007/s00217-007-0599-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Wood, Brian J. B. "Industrial evolution of fermented foods." Food Biotechnology 5, no. 3 (January 1991): 279–91. http://dx.doi.org/10.1080/08905439109549810.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Fiechter, Armin. "Biosurfactants: moving towards industrial application." Trends in Food Science & Technology 3 (January 1992): 286–93. http://dx.doi.org/10.1016/s0924-2244(10)80013-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

Brennan, Charles. "Biotechnology in flavour production." International Journal of Food Science & Technology 44, no. 9 (September 2009): 1868. http://dx.doi.org/10.1111/j.1365-2621.2008.01770.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Arvanitoyannis, Ioannis S. "Biotechnology in Flavor Production." International Journal of Food Science & Technology 44, no. 10 (October 2009): 2086–87. http://dx.doi.org/10.1111/j.1365-2621.2008.01813.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Hess, Charles E. "Biotechnology‐derived foods from animals." Critical Reviews in Food Science and Nutrition 32, no. 2 (January 1992): 147–50. http://dx.doi.org/10.1080/10408399209527589.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Redgwell, Robert J., and Monica Fischer. "Dietary fiber as a versatile food component: An industrial perspective." Molecular Nutrition & Food Research 49, no. 6 (June 2005): 521–35. http://dx.doi.org/10.1002/mnfr.200500028.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Medus, Leandro D., Mohamed Saban, Jose V. Francés-Víllora, Manuel Bataller-Mompeán, and Alfredo Rosado-Muñoz. "Hyperspectral image classification using CNN: Application to industrial food packaging." Food Control 125 (July 2021): 107962. http://dx.doi.org/10.1016/j.foodcont.2021.107962.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Padley, F. B. "Industrial applications of single cell oils." Trends in Food Science & Technology 4, no. 3 (March 1993): 84–85. http://dx.doi.org/10.1016/0924-2244(93)90193-e.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Harrigan, Wilkie F. "Seafood Safety, Processing, and Biotechnology." International Journal of Food Science and Technology 33, no. 2 (April 1998): 197. http://dx.doi.org/10.1046/j.1365-2621.1998.33201915.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Baird-Parker, A. C. "Development of industrial procedures to ensure the microbiological safety of food." Food Control 6, no. 1 (January 1995): 29–36. http://dx.doi.org/10.1016/0956-7135(95)91451-p.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Sørensen, Kim I., Rasmus Larsen, Annette Kibenich, Mette P. Junge, and Eric Johansen. "A Food-Grade Cloning System for Industrial Strains of Lactococcus lactis." Applied and Environmental Microbiology 66, no. 4 (April 1, 2000): 1253–58. http://dx.doi.org/10.1128/aem.66.4.1253-1258.2000.

Full text

Abstract:

ABSTRACT We have previously reported the construction of a food-grade cloning vector for Lactococcus using the ochre suppressor,supB, as the selective marker. This vector, pFG1, causes only a slight growth inhibition in the laboratory strain MG1363 but is unstable in the industrial strains tested. As supBsuppresses both amber and ochre stop codons, which are present in 82% of all known lactococcal genes, this undesirable finding may result from the accumulation of elongated mistranslated polypeptides. Here, we report the development of a new food-grade cloning vector, pFG200, which is suitable for overexpressing a variety of genes in industrial strains of Lactococcus lactis. The vector uses an amber suppressor, supD, as selectable marker and consists entirely of Lactococcus DNA, with the exception of a small polylinker region. Using suppressible pyrimidine auxotrophs, selection and maintenance are efficient in any pyrimidine-free medium including milk. Importantly, the presence of this vector in a variety of industrial strains has no significant effect on the growth rate or the rate of acidification in milk, making this an ideal system for food-grade modification of industrially relevant L. lactisstrains. The usefulness of this system is demonstrated by overexpressing the pepN gene in a number of industrial backgrounds.

APA, Harvard, Vancouver, ISO, and other styles

22

Wells, M. A. "Industrial chocolate manufacture and use (2nd edn)." Trends in Food Science & Technology 5, no. 11 (November 1994): 375–76. http://dx.doi.org/10.1016/0924-2244(94)90218-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Jover, Carmen, and Carlos F. Alastruey. "Multivariable control for an industrial rotary dryer." Food Control 17, no. 8 (August 2006): 653–59. http://dx.doi.org/10.1016/j.foodcont.2005.04.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Martău, Gheorghe Adrian, Lavinia-Florina Călinoiu, and Dan Cristian Vodnar. "Bio-vanillin: Towards a sustainable industrial production." Trends in Food Science & Technology 109 (March 2021): 579–92. http://dx.doi.org/10.1016/j.tifs.2021.01.059.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

RUSU, Alexandru Vasile, Berta ALVAREZ PENEDO, Sarah ENGELHARDT, and Ann Kristin SCHWARZE. "EXCORNSEED EU Project: Separation, Fractionation and Isolation of Biologically Active Natural Substances from Corn Oil and Other Side Streams to Be Used in Food, Specialty Chemicals and Cosmetic Markets." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 77, no. 1 (May 24, 2020): 101. http://dx.doi.org/10.15835/buasvmcn-fst:2020.0017.

Full text

Abstract:

The EXCornsEED project combines science, chemistry, biology, engineering and biotechnology tools and knowledge, to develop and validate an integrated process of innovative and highly sustainable extraction/ purification and concentration technologies being integrated in bio-refineries’ side streams in order to recover, characterise and prepare proteins and other bio-active compounds (i.e. peptides, polyphenols, amino acids, fibres, lipid compounds) as ingredients for food, specialty chemicals and cosmetic market. The approach will be upscaled from lab level (few grams, TRL3) up to industrial pilot level (1t/d capacity, TRL5) considering EU strategies for a bio-based economy to transform traditional bioethanol production into future biorefinery concept as well as circular economy, in order to maximize the utilization of industrial by-products.

APA, Harvard, Vancouver, ISO, and other styles

26

Nazir, Akmal, Kashif Khan, Abid Maan, Rabia Zia, Lidietta Giorno, and Karin Schroën. "Membrane separation technology for the recovery of nutraceuticals from food industrial streams." Trends in Food Science & Technology 86 (April 2019): 426–38. http://dx.doi.org/10.1016/j.tifs.2019.02.049.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Huang, Yi-Hsuan, Wen-Jen Yang, Chih-Yu Cheng, Huang-Mo Sung, and Shuen-Fuh Lin. "Bostrycin production by agro-industrial residues and its potential for food processing." Food Science and Biotechnology 26, no. 3 (May 29, 2017): 715–21. http://dx.doi.org/10.1007/s10068-017-0082-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Bispo, Eliete da Silva, Ligia Regina Radomille de Santana, Rosemary Duarte Sales Carvalho, Graciele Andrade, and Clicia Capibaribe Leite. "Aproveitamento industrial de marisco na produção de lingüiça." Ciência e Tecnologia de Alimentos 24, no. 4 (December 2004): 664–68. http://dx.doi.org/10.1590/s0101-20612004000400031.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Grasso, Simona. "Extruded snacks from industrial by-products: A review." Trends in Food Science & Technology 99 (May 2020): 284–94. http://dx.doi.org/10.1016/j.tifs.2020.03.012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Cortés, Sandra, Ma Luisa Gil, and Esperanza Fernández. "Volatile composition of traditional and industrial Orujo spirits." Food Control 16, no. 4 (April 2005): 383–88. http://dx.doi.org/10.1016/j.foodcont.2004.04.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Moazami Farahany, E., and S. Jinap. "Influence of noodle processing (industrial protocol) on deoxynivalenol." Food Control 22, no. 11 (November 2011): 1765–69. http://dx.doi.org/10.1016/j.foodcont.2011.04.011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Mazutti, Marcio Antônio, Helen Treichel, and Marco Di Luccio. "Esterilização de farinha de subprodutos animais em esterilizador industrial." Food Science and Technology 30, no. 1 (February 12, 2010): 48–54. http://dx.doi.org/10.1590/s0101-20612010005000003.

Full text

Abstract:

As farinhas de subprodutos animais se apresentam como uma fonte praticamente completa da maioria dos aminoácidos requeridos para uma alimentação equilibrada. Estas farinhas são amplamente usadas para corrigir as deficiências nutricionais, que ocorrem em outras matérias-primas para rações, como os farelos de origem vegetal. No entanto, constituem um ambiente favorável à proliferação de microrganismos, tanto durante o processamento quanto na estocagem. A Portaria SARC 002 de 13/02/2003 no Anexo I da Instrução Normativa Número 15 do Ministério da Agricultura, Pecuária e Abastecimento propõe que a etapa de esterilização das farinhas poderá ser realizada antes do processo de cocção dos subprodutos ou na própria farinha, contanto que seja empregado vapor saturado direto a uma temperatura mínima de 133 °C por um tempo mínimo de 20 minutos. Industrialmente, o que se deseja é obter um produto final com padrões higiênicos sanitários aceitáveis, com teor proteico o mais alto possível. Nesse sentido, o objetivo deste trabalho foi investigar diferentes estratégias de processamento da farinha de subprodutos de indústria de aves, observando aquela mais eficiente para a esterilização: se no subproduto antes da digestão ou se na própria farinha. Foram realizados testes em escala piloto com capacidade para 150 kg e em escala industrial com capacidade de 3.000 kg. O processo de esterilização em escala industrial apresentou um melhor desempenho comparado com o processo piloto. O teor de proteína aumentou em todos os testes e a digestibilidade final da farinha foi de aproximadamente 92%, o que eleva seu valor de mercado. Com relação à eliminação de microrganismos, o processo industrial foi eficiente, uma vez que não foi verificada contagem em nenhum dos três testes realizados.

APA, Harvard, Vancouver, ISO, and other styles

33

Ahmad, Talha, Rana Muhammad Aadil, Haassan Ahmed, Ubaid ur Rahman, Bruna C. V. Soares, Simone L. Q. Souza, Tatiana C. Pimentel, et al. "Treatment and utilization of dairy industrial waste: A review." Trends in Food Science & Technology 88 (June 2019): 361–72. http://dx.doi.org/10.1016/j.tifs.2019.04.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Nirmal, Nilesh Prakash, Chalat Santivarangkna, Mithun Singh Rajput, and Soottawat Benjakul. "Trends in shrimp processing waste utilization: An industrial prospective." Trends in Food Science & Technology 103 (September 2020): 20–35. http://dx.doi.org/10.1016/j.tifs.2020.07.001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Grandison, A. S., and M. J. Lewis. "Separation processes in the food and biotechnology industries: Principles and applications." Filtration & Separation 33, no. 7 (July 1996): 524. http://dx.doi.org/10.1016/s0015-1882(96)90089-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Szymczak, Tomasz, Justyna Cybulska, Marcin Podleśny, and Magdalena Frąc. "Various Perspectives on Microbial Lipase Production Using Agri-Food Waste and Renewable Products." Agriculture 11, no. 6 (June 11, 2021): 540. http://dx.doi.org/10.3390/agriculture11060540.

Full text

Abstract:

Lipases are enzymes that catalyze various types of reactions and have versatile applications. Additionally, lipases are the most widely used class of enzymes in biotechnology and organic chemistry. Lipases can be produced by a wide range of organisms including animals, plants and microorganisms. Microbial lipases are more stable, they have substrate specificity and a lower production cost as compared to other sources of these enzymes. Although commercially available lipases are widely used as biocatalysts, there are still many challenges concerning the production of microbial lipases with the use of renewable sources as the main component of microbial growth medium such as straw, bran, oil cakes and industrial effluents. Submerged fermentation (SmF) and solid-state fermentation (SSF) are the two important technologies for the production of lipases by microorganisms. Therefore, this review focuses on microbial lipases, especially their function, specificity, types and technology production, including the use of renewable agro-industrial residues and waste materials.

APA, Harvard, Vancouver, ISO, and other styles

37

Shen, Peiyi, Zili Gao, Baochen Fang, Jiajia Rao, and Bingcan Chen. "Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients." Trends in Food Science & Technology 112 (June 2021): 1–15. http://dx.doi.org/10.1016/j.tifs.2021.03.022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

TOMULESCU, CATERINA, MIȘU MOSCOVICI, IRINA LUPESCU, ROXANA MĂDĂLINA STOICA, and ADRIAN VAMANU. "A Review: Klebsiella pneumoniae, Klebisellaoxytoca and Biotechnology." Romanian Biotechnological Letters 26, no. 3 (April 11, 2021): 2567–86. http://dx.doi.org/10.25083/rbl/26.3/2567.2586.

Full text

Abstract:

Biotechnology, molecular biology and genetic engineering, and bioprospecting play a crucial role in our common future, enabling industrially important microorganisms to ensure sustainable products (fuels, chemicals, pharmaceuticals, food, drug delivery systems, medical devices etc.) and new bioeconomic opportunities. Biotechnological applications are able to provide cost-effective green alternatives to conventional industrial processes, which are currently affecting the nature and biodiversity. Klebsiella species are among the well-studied microbes both in medicine field, as ones of the most resilient opportunistic pathogens, and in industry, due to their promising biochemical properties, and their potential as better hosts than other microorganisms, for i.e. in genetic manipulation. Klebsiella oxytoca and Klebsiella pneumoniae are ubiquitously found in natural environments, but also as commensals in the human gut, and associated with a high-resistance to the first-line antibiotics. However, these specific strains are continuously isolated and studied for different industrial purposes (i.e. bulk chemicals and biofuels production, medical diagnosis, nanoparticles and exopolysaccharides synthesis, plant growth promoting activities, bioremediation and biodegradation agents etc.), and scientific results regarding their biotechnological potential could generate big impact for global bioeconomy development. Recently, research in synthetic biology gained a lot of attention, and new techniques highlight ways to reprogramme these microbial cells in view of high-yield or high-quality new chemicals obtainment. Therefore, some scientific research niches are emerging in biotechnology, and unknown metabolic pathways and genes are identified and further studied, to provide alternative solutions to the global challenges.

APA, Harvard, Vancouver, ISO, and other styles

39

Urtubia, Alejandra, J. Ricardo Pérez-Correa, Alvaro Soto, and Philippo Pszczólkowski. "Using data mining techniques to predict industrial wine problem fermentations." Food Control 18, no. 12 (December 2007): 1512–17. http://dx.doi.org/10.1016/j.foodcont.2006.09.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Ghovvati, S., M. R. Nassiri, S. Z. Mirhoseini, A. Heravi Moussavi, and A. Javadmanesh. "Fraud identification in industrial meat products by multiplex PCR assay." Food Control 20, no. 8 (August 2009): 696–99. http://dx.doi.org/10.1016/j.foodcont.2008.09.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Kumari, Sarita, and Prabir K. Sarkar. "Bacillus cereus hazard and control in industrial dairy processing environment." Food Control 69 (November 2016): 20–29. http://dx.doi.org/10.1016/j.foodcont.2016.04.012.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Xia, Yimiao, Fusheng Chen, Boye Liu, Jinyang Zhang, and Shanshan Li. "Distribution and degradation of DNA during industrial soybean oil processing." Food Control 123 (May 2021): 107859. http://dx.doi.org/10.1016/j.foodcont.2020.107859.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Querol, A. "Book Review: Fundamentos de biotecnología de los alimentos [Foundations of Food Biotechnology]." Food Science and Technology International 7, no. 4 (August 2001): 370. http://dx.doi.org/10.1177/108201320100700407.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Jacob-Lopes, Eduardo, Mariana M. Maroneze, Mariany C. Deprá, Rafaela B. Sartori, Rosangela R. Dias, and Leila Q. Zepka. "Bioactive food compounds from microalgae: an innovative framework on industrial biorefineries." Current Opinion in Food Science 25 (February 2019): 1–7. http://dx.doi.org/10.1016/j.cofs.2018.12.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Kilsby, D. C. "Statistical aspects of the microbiological analysis of food (progress in industrial microbiology, vol. 21)." Trends in Food Science & Technology 1 (July 1990): 128–29. http://dx.doi.org/10.1016/0924-2244(90)90094-f.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Jugreet, B. Sharmeen, Shanoo Suroowan, R. R. Kannan Rengasamy, and M. Fawzi Mahomoodally. "Chemistry, bioactivities, mode of action and industrial applications of essential oils." Trends in Food Science & Technology 101 (July 2020): 89–105. http://dx.doi.org/10.1016/j.tifs.2020.04.025.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Punia, Sneh, and Manoj Kumar. "Litchi (Litchi chinenis) seed: Nutritional profile, bioactivities, and its industrial applications." Trends in Food Science & Technology 108 (February 2021): 58–70. http://dx.doi.org/10.1016/j.tifs.2020.12.005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Ballesteros, C., J. M. Poveda, M. A. González-Viñas, and L. Cabezas. "Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses." Food Control 17, no. 4 (April 2006): 249–55. http://dx.doi.org/10.1016/j.foodcont.2004.10.008.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Li, Zhao, Yahong Yuan, Yuanxi Yao, Xin Wei, Tianli Yue, and Jianghong Meng. "Formation of 5-hydroxymethylfurfural in industrial-scale apple juice concentrate processing." Food Control 102 (August 2019): 56–68. http://dx.doi.org/10.1016/j.foodcont.2019.03.021.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Aider, Mohammed, Elena Gnatko, Marzouk Benali, Gennady Plutakhin, and Alexey Kastyuchik. "Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology." Innovative Food Science & Emerging Technologies 15 (July 2012): 38–49. http://dx.doi.org/10.1016/j.ifset.2012.02.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!