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April 15, 2024 In Unkategorisiert By

Plant phytochemicals as bio responsive compounds in Good Packaging for meals spoilage detection: A complete evaluate

Sustainable Food Technol., 2024, Accepted ManuscriptDOI: 10.1039/D4FB00072B, Review Article Open Access &nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Konala Akhila, Ramakanth Dakuri, Lakshman Rao Lingala, Suman Singh, Kirtiraj K GaikwadWith growing consumer conscience of eating fresh and nutritious food, arises

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April 15, 2024 In Unkategorisiert By

Impact of garage, temperature, and pH at the preservation of the oleuropein content material of olive leaf extracts

Sustainable Food Technol., 2024, Advance ArticleDOI: 10.1039/D4FB00044G, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. Fereshteh Safarzadeh Markhali, José A. TeixeiraEffect of storage/thermal conditions on the oleuropein content of olive leaf extracts. The extracts obtained by ohmic heating

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April 15, 2024 In Unkategorisiert By

Synthesis of Sustainable Marine Oleogel and Its Software as A Fats Change in The Sponge Cake Gadget

Sustainable Food Technol., 2024, Accepted ManuscriptDOI: 10.1039/D3FB00239J, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Wahyu Ramadhan, Anita Nurul Firdaos, William Vito Krisnawan, Sugeng Heri Suseno, Bambang Riyanto, Wini Trilaksani, Joko SantosoOleogel technology offers a promising

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April 15, 2024 In Unkategorisiert By

Analysis of high-pressure homogenization as a pretreatment for the extraction and drying of 6-gingerol from ginger

Sustainable Food Technol., 2024, Advance ArticleDOI: 10.1039/D3FB00245D, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Ginithillawala Arachchilage Dilukshi Vichakshana, Su Chern Foo, Wee Sim Choo6-Gingerol is the major biologically active component found in the ginger rhizome, and this

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April 15, 2024 In Unkategorisiert By

Comparability of high quality and oxidative steadiness of pumpkin seed oil (Cucurbita maxima) between typical and enzymatic extraction strategies

Sustainable Food Technol., 2024, Accepted ManuscriptDOI: 10.1039/D4FB00080C, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. Guoqiang Zhang, Ziqian Li, Manfei FuPumpkin seed oil was obtained from three extraction methods, namely Soxhlet extraction (SE), cold-pressed extraction (CPE), and aqueous

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April 15, 2024 In Unkategorisiert By

Suitable for eating ink for sustainable meals printing and packaging packages: A evaluate

Sustainable Food Technol., 2024, Accepted ManuscriptDOI: 10.1039/D4FB00036F, Review Article Open Access &nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Lokman Hakim, Ram K Deshmukh, Youn Suk Lee, Kirtiraj K GaikwadThe food industry has witnessed significant advancements in food printing and packaging.

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April 15, 2024 In Unkategorisiert By

Millets as Supergrain: A Holistic Means for Sustainable and Wholesome Meals Product Manufacturing

Sustainable Food Technol., 2024, Accepted ManuscriptDOI: 10.1039/D4FB00047A, Review Article Open Access &nbsp This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. Anil Kumar Anal, Ranjit Singh, Daniel Lee Rice, Kingkan Pongtong, Udipta Hazarika, Dipika Trivedi, Sanjaya KarkiThe global report on food crises

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April 15, 2024 In Unkategorisiert By

Reaction floor method for the optimization of procedure parameters all through hot-air frying of hen sausages included with corn bran

Sustainable Food Technol., 2024, Advance ArticleDOI: 10.1039/D3FB00204G, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Akinlade Florence Adeola, Sobukola Olajide Philip, Adebowale Abdul-Razaq Adesola, Bakare Henry Adegoke, Omidiran Adebukola TolulopeDeep-fat frying is still a very popular food processing

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April 15, 2024 In Unkategorisiert By

Balance of goal polyphenols of leaf-added virgin olive oil underneath other garage stipulations through the years

Sustainable Food Technol., 2024, Advance ArticleDOI: 10.1039/D4FB00068D, Paper Open Access &nbsp This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. Fereshteh Safarzadeh Markhali, José A. TeixeiraAbove all, the leaf-added virgin olive oils after being exposed to light and oxygen, maintained significant levels of

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