Listar Tecnología en Alimentos por tipo "artículo de revisión"
Mostrando ítems 1-9 de 9
-
Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects
(2022-01)Herein we explore the latest research on a chemical compound resulting from food processing and during the Maillard reaction: Acrylamide (ACR). ACR is formed during high-temperature cooking processes (i.e. >120 °C), such ... -
Análisis de posibles peligros en leche materna donada. Revisión
(2023)La leche materna donada es un recurso de alto valor que puede ser utilizado para la alimentación de neonatos hospitalizados y a término, por tanto, garantizar su inocuidad es imperativo. Esta revisión de literatura reúne ... -
Aprovechamiento integral de la Mosca Soldado Negra: Bioconversión, sostenibilidad y desafíos emergentes
(2023)The black soldier fly (BSF) has garnered the attention of the scientific community due to its outstanding efficiency in transforming organic waste into raw materials that can be incorporated into the value chain. A ... -
Assessment of Different Lactic Acid Bacteria Isolated from Agro-Industrial Residues: First Report of the Potential Role of Weissella soli for Lactic Acid Production from Milk Whey
(2022)Abstract: The production of lactic acid (LA) through the microbial conversion of agro-industrial residuals is an important process in the biotechnology industry. The growth kinetics of 30 strains of lactic acid bacteria ... -
Comprehensive review on carotenoid composition: Transformations during processing and storage of foods
(2023)Stimulated by their multifaceted functions and actions, carotenoids have been among the most investigated food components, producing a voluminous, complicated, and sometimes inconsistent literature. This review puts into ... -
Congelación isocórica: ventajas y oportunidades de investigación en la industria de alimentos
(2023-09)La congelación isocórica (a volumen constante) es una tecnología novel que ha sido evaluada en diferentes investigaciones para demostrar los posibles beneficios para la industria alimentaria. Objetivo. Presentar un resumen ... -
Effect of processing on biofunctionality of selected tropical fruit juices
(2022)This review compiles the current state of knowledge on the effects of processing using thermal and nonthermal technologies and fermentation on selected compounds in potentially health-promoting tropical fruit juices, ... -
Fruit-Based fermented beverages: Contamination sources and emerging technologies applied to assure their safety
(2023-02)The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage ... -
Selected instrumental techniques applied in food and feed: quality, safety and adulteration analysis
(2021)This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches ...