Reprint

Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients

Edited by
February 2023
198 pages
  • ISBN978-3-0365-6400-5 (Hardback)
  • ISBN978-3-0365-6401-2 (PDF)

This is a Reprint of the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients that was published in

Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary

The reprint focuses on fundamental and applied research on environmentally friendly manufacturing of food additives and its effect on the structural features and functional applications of functional ingredients in several fields.

Food additives and functional ingredients are naturally or artificially synthesized substances that are added to foodstuffs to improve their color, aroma, and taste, as well as to meet anti-corrosion and other technological purposes. The innovation of clean production, encompassing environmental and sustainability issues in the manufacturing process of food additives and functional ingredients is of particular interest. Special attention is given to their bioconversion, extraction, separation and purification, stabilization, formulation and compounding, etc., as well as relevant process intensification and integration.

Format
  • Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
Keywords
wheat germ polysaccharide; steam explosion; isolation and purification; modification; structural characterization; antioxidant activities; Bacillus pumilus; molecular dynamic simulations; enzymatic characterization; food dye decolorization; TiO2 NPs; BPA; 16S rDNA; faecal metabolomic; crust; dry-aged; natural flavor enhancer; patties; Hanwoo cattle; exopolysaccharide; structural analysis; biofunctional properties; Lactiplantibacillus pentosus; sacha inchi oil press-cake protein hydrolyzates; hyperuricemia; renal injury; gut microbiota; steam explosion; wheat bran; dietary fiber; extrusion capacity; corn gluten meal; glutamine; ulcerative colitis; TiO2 NPs; Bacillus coagulans; intestinal microorganisms; metabolism; high-fat diet; steam explosion; dietary fiber; modification; promote dissolution; application; transglutaminase; enzymatic characterization; structural analysis; crosslinking properties; protein substrate crosslinking mechanism; bovine serum albumin; pullulan; epigallocatechin gallate; nanoparticles; antioxidant activity