Novel Food and Beverages: Production and Characterization DOI Creative Commons
Víctor Manuel Pérez Puyana, Mercedes Jiménez‐Rosado, Alberto Romero

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(13), P. 2085 - 2085

Published: July 1, 2024

In today’s market, the pursuit of product optimization is not just a trend but necessity while facing challenges supplying wider range products, sustainability pressures, and requirement for continuous innovation [...]

Language: Английский

Waste not, want not: unlocking the innovative potential of organic and eco-friendly insect and algal resources for future aquaculture DOI
Sourabh Debbarma,

Suparna Deb,

Nitesh Kumar Yadav

et al.

Aquaculture International, Journal Year: 2025, Volume and Issue: 33(2)

Published: Jan. 22, 2025

Language: Английский

Citations

2
Effect of Encapsulating Agents and Spray Nozzle Diameters on Vitamin C Retention in Microcapsules of Campomanesia adamantium Fruits by Spray Drying DOI
Nailene de Freitas Ortega, Viviane da Silva Mendoza, Débora da Silva Baldivia

et al.

Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 30, 2025

Language: Английский

Citations

0
The future of functional foods: innovations and advancements on the horizon DOI
Loleny Tavares, Eduarda Silva de Azevedo, Liliana R. Sousa

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Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 487 - 505

Published: Jan. 1, 2025

Language: Английский

Citations

0
Drying characteristics of white radish slices under heat pump — low-temperature regenerative wheel collaborative drying DOI Creative Commons

Jia‐Nan Yan,

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Ben Wei

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Case Studies in Thermal Engineering, Journal Year: 2025, Volume and Issue: unknown, P. 105950 - 105950

Published: Feb. 1, 2025

Language: Английский

Citations

0
A Comprehensive Review of Mechanisms, Heat Transfer Dynamics and the Hybrid Approach of Refractance Window™ Drying DOI
S. B. Kalse, Surangna Jain, Shrikant Baslingappa Swami

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Food Engineering Reviews, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 28, 2025

Language: Английский

Citations

0
Evaluating the biochemical composition, physical characteristics and technofunctional properties of eight commercial Spirulina powders for food applications DOI
Mariana Demarco, Ângelo Paggi Matos,

Gabriela Gomes Minatel

et al.

Journal of Applied Phycology, Journal Year: 2025, Volume and Issue: unknown

Published: March 11, 2025

Language: Английский

Citations

0
Novel Food and Beverages: Production and Characterization DOI Creative Commons
Víctor Manuel Pérez Puyana, Mercedes Jiménez‐Rosado, Alberto Romero

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(13), P. 2085 - 2085

Published: July 1, 2024

In today’s market, the pursuit of product optimization is not just a trend but necessity while facing challenges supplying wider range products, sustainability pressures, and requirement for continuous innovation [...]

Language: Английский

Citations

0