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2021
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2022
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2023
Effect of the Addition of Blueberries on Selected Physicochemical and Sensory Properties of Yoghurts
Published 2008-01-01Get full text
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2024
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
Published 2010-12-01Get full text
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2025
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2026
Valorization of Agro-Industrial Byproducts : Sustainable Approaches for Industrial Transformation /
Published 2023“…Features: Provides extensive coverage of agro-industrial by products and their environmental impact Details production of value-added products from agro-industrial waste Describes environmental legislations and future strategies Presents multidisciplinary approaches from fundamental to applied and addresses the biorefinery and circular economy Includes innovative approaches and future strategies for management of agro-industrial waste This book is aimed at researchers, graduate students and professionals in food science/food engineering, bioprocessing/biofuels/bioproducts/biochemicals and agriculture, bioeconomy, food waste processing, post-harvest processing, and waste management.…”
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2027
Recent Progress in Smart Electronic Nose Technologies Enabled with Machine Learning Methods
Published 2021-11-01“…Advanced machine learning methods are crucial for the E-Nose to gain high performance and strengthen its capability in many applications, including robotics, food engineering, environment monitoring, and medical diagnosis. …”
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2028
Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation
Published 2020-10-01“…Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. …”
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2029
Milk Protein-Based Nanohydrogels: Current Status and Applications
Published 2022-07-01“…Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.…”
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2030
Metabolic engineering of Saccharomyces cerevisiae for de novo production of kaempferol
Published 2021“…Kaempferol is a polyphenolic compound with various reported health benefits and thus harbors considerable potential for food-engineering applications. In this study, a high-yield kaempferol-producing cell factory was constructed by multiple strategies, including gene screening, elimination of the phenylethanol biosynthetic branch, optimizing the core flavonoid synthetic pathway, supplementation of precursor PEP/E4P, and mitochondrial engineering of F3H and FLS. …”
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Journal Article -
2031
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2032
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2033
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2034
Design and evaluation of a prototype solar energy driven onion curing system using CFD modeling
Published 2022-10-01Get full text
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2035
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2036
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2037
Antimicrobial Activity of Selected Essential Oils against <i>Staphylococcus aureus</i> from Bovine Mastitis
Published 2024-01-01Get full text
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2038
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2039
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2040