不要提吃饭
发表于 2025-3-21 16:33:46
书目名称Delivering Functionality in Foods影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0264998<br><br> <br><br>书目名称Delivering Functionality in Foods读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0264998<br><br> <br><br>
抱狗不敢前
发表于 2025-3-21 22:37:28
Designing Biopolymer and Colloidal Systems,ks. In this chapter, the main food-grade proteins (animal and plant-based), food-grade polysaccharides (marine, microbial and plant-based) and physiochemical approaches (biopolymer-based hydrogels and molecular complexes formation) that can be used to produce colloidal systems will be addressed. The
scrutiny
发表于 2025-3-22 02:20:58
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SUE
发表于 2025-3-22 05:58:13
Development of Complex Interfaces for the Encapsulation of Bioactive Ingredients to Promote Healthytes) or lipophilic (e.g. essential fatty acids), resulting in health-promoting food products highly demanded by consumers. A critical factor in developing kinetically stable emulsions and adequate delivery of the bioactive compound along the gastrointestinal tract is the design of the complex oil-wa
机密
发表于 2025-3-22 11:56:47
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legacy
发表于 2025-3-22 16:29:09
Process Innovations in Designing Foods with Enhanced Functional Properties,he nutritional value of food commodities. This chapter focusses on two different fields in which significant progress have been made towards the design of healthier and more nutritious food products. Principles of the application of emerging non-thermal processing technologies are introduced, and th
legacy
发表于 2025-3-22 17:18:25
Consumer Perception as a Criterion for Process Design,at starts with sensation detection and information process, where individual’s characteristics like knowledge, previous experiences, or attitudes, among others, play a crucial role. To characterise food sensory properties, newly available rapid consumer methods for obtaining sensory profiles of food
左右连贯
发表于 2025-3-22 21:53:34
Structure Design for Gastronomy Applications,few decades, this separation has blurred as many vanguard chefs from all over the world have started to interact with scientists to get inspiration for their kitchens. With the growing trend of using innovative processes applications in kitchens, microbiologists are needed to ensure the use of safe
hypnogram
发表于 2025-3-23 04:08:16
Die Zusammensetzung der Schwingungens (2D), micro and nanoparticles, emulsions, oleogels and food printing (3D). In the end, is presented an overview of how the toxicity of micro and nano-engineered structures should be assessed to be applied in the food industry.
GLUT
发表于 2025-3-23 06:05:16
Studien zur Schul- und Bildungsforschungors. The application of food nanostructures to design high-quality food products with enhanced functional value is discussed. Examples of food-grade nanoemulsion and nanolayer systems and their effects to promote the benefits of bioactive compounds in foods are reviewed.