Current Opinion in Food Science Vol 25
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Tóm tắt
Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems; Cereal proteins in nanotechnology: formulation of encapsulation and delivery systems; Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease; Molecular spectroscopy to assess protein structures within cereal systems; How to impact gluten protein network formation during wheat flour dough making; The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals; Bioactive food compounds from microalgae: an innovative framework on industrial biorefineries; Green process intensification techniques for bio-refinery; Genetically modified food enzymes: a review; Fungi as industrial producers of food ingredients; Yeasts and molds in fermented food production: an ancient bioprocess; Improvements in the extraction of bioactive compounds by enzymes; Analytical strategies for using gas chromatography to control and optimize microalgae bioprocessing; Nanostructured materials for food packaging systems: new functional properties
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Năm xuất bản
2019
