Development of food products
نویسندگان
چکیده
منابع مشابه
Development of functional food products in relation to obesity
The development of new eating habits, as well as actual trends in production and consumption, has a health, environmental and social impact. The entire world is fighting diseases characteristic of the modern age such as obesity, osteoporosis, cancer, diabetes, allergies, and dental problems. With a global increase in the prevalence of obesity, both nutrition and exercise play key roles in its p...
متن کاملDevelopment of DNA sensor crustacean allergen analysis in food products
Crustaceans is one of the most common causes of food allergies. Its persistency is life-threatening therefore, method to detect the presence of crustacean constituent in food products would be indispensable to ensure the safety. We have developed a simple and rapid method to detect the presence of crustacean residues in food products through the allergenic Pen gene. Detection method was based o...
متن کاملIdentification and Quantification of 5-Hydroxymethyl Furfural in Food Products
5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. The current study covered 70 samples taken from domestically produced foods and drinks available on the Iranian markets (including honey, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, UHT milk, instant coffee and jelly powder). HMF levels were determined using ...
متن کاملFactors Related to the Ethical Selection of Food Products
Background: The study aims to study the issue of the people choices and examine the relationship between ethical marketing with consumer buying behavior. The purpose of this study was to factors related to the ethical choices of food products. Method: This research is a descriptive - survey research and in terms of its purpose is an applied research. The statistical population of this study was...
متن کاملAnalysis of Food Products
Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. This infor...
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ژورنال
عنوان ژورنال: Current Opinion in Green and Sustainable Chemistry
سال: 2020
ISSN: 2452-2236
DOI: 10.1016/j.cogsc.2020.100356