Cereal bran fractionation: processing techniques for the recovery of functional components and their applications to the food industry [0.03%]
谷物麸皮分离：功能性组分回收加工技术及其在食品工业中的应用
Christos Soukoulis,Eugenio Aprea
Christos Soukoulis
Bran is the outer part of cereal grains that is separated during the cereals de-hulling and milling processes. It was considered in the past a by-product of cereal industry employed mainly as animal feed. Cereal bran, being particularly ric...
Use of grape polyphenols for promoting human health: a review of patents [0.03%]
葡萄多酚促进人类健康应用的专利分析综述
Andréa P B Gollücke,Daniel A Ribeiro
Andréa P B Gollücke
We presently discuss the use of grape polyphenols for promoting human health and disclose recent patents on the subject. The biological effects of grape polyphenols in human and experimental models demonstrate antioxidant properties closely...
Fidel Toldrá,José M Barat
Fidel Toldrá
The amounts of sodium chloride in the formulation of a variety of foods like bakery, meats and dairy foods, ready meals, sauces and snacks, are relatively large and thus, have a strong contribution on the salt dietary intake. There is a cle...
Sanjiv Sonkaria,Sung-Hoon Ahn,Versha Khare
Sanjiv Sonkaria
The last decade has witnessed the development and arrival of novel nano-based food materials, innovative food packaging, intelligent delivery mechanisms of nutrients and bioactive materials, implementation of green nanotechnologies for crop...
Aisha A Abushelaibi,Mariam S Al Shamsi,Hanan S Afifi
Aisha A Abushelaibi
This article reviews the patents showing the use of antimicrobial agents in processing plants to eliminate the growth of the microorganism that affects on the quality and safety of the end products. Several materials have unique antimicrobi...
Recent applications of DNA sequencing technologies in food, nutrition and agriculture [0.03%]
近年来DNA测序技术在食品、营养和农业领域的应用
George E Liu
George E Liu
Next-generation DNA sequencing technologies are able to produce millions of short sequence reads in a highthroughput, cost-effective fashion. The emergence of these technologies has not only facilitated genome sequencing but also changed th...
Use of modified atmosphere packaging to preserve mushroom quality during storage [0.03%]
气调包装在延长鲜蘑菇贮藏期中的应用研究进展
Irene Palacios,Carlos Moro,Miguel Lozano et al.
Irene Palacios et al.
Mushrooms have attracted much attention due to their excellent nutritional and sensory properties. However, they are highly perishable and rapidly lose their organoleptic characteristics. Many methods have been employed for mushroom storage...
Patented techniques for acrylamide mitigation in high-temperature processed foods [0.03%]
高温加工食品丙烯酰胺缓释的专利技术研究进展
Salome Mariotti,Franco Pedreschi,José Antonio Carrasco et al.
Salome Mariotti et al.
Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as ...
Recent patents on the sterilization of food and biomaterials by supercritical fluids [0.03%]
超临界流体对食品和生物材料消毒的近新专利技术
Adi Md Sikin,Syed S H Rizvi
Adi Md Sikin
Supercritical fluid technology applies the unique characteristics of certain substances under particular conditions of pressure and temperature above their critical point. In particular, supercritical fluid sterilization provides a nontherm...
Recent patents on amylose-flavor inclusion complex nano particles preparation and their application [0.03%]
近年淀粉-风味包合复合纳米颗粒制备及其应用相关专利探讨
Tao Feng,Hai N Zhuang,Zuo B Xiao et al.
Tao Feng et al.
Lipophilic and hydrophilic compounds that are solubilized in the form of nano-sized particles, or "nanoparticles", can be used in pharmacology, in the production of food additives, cosmetics, and agriculture, as well as in pet foods and vet...