Novel foods and food ingredients: what is the mission of scientists and technologists?

被引：3
|
作者：
Mota, M
Empis, J
机构：
[1] Inst Super Tecn, Ctr Eng Biol & Quim, P-1049001 Lisbon, Portugal
[2] Univ Minho, IBQF, Ctr Eng Biol, Braga, Portugal
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2000年 / 11卷 / 4-5期
关键词：
D O I：
10.1016/S0924-2244(00)00059-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：161 / 168
页数：10
相关论文
共 50 条
  • [21] THE OBSERVANCE OF WORLD FOOD DAY BY THE ASSOCIATION-OF-FOOD-SCIENTISTS-AND-TECHNOLOGISTS (INDIA)
    SHRIVASTAVA, SL
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1994, 31 (01): : 87 - 88
  • [22] Food ingredients - Universal Foods adds color
    Moore, SK
    CHEMICAL WEEK, 1999, 161 (16) : 53 - 53
  • [23] Gluten content of various foods and food ingredients
    Hefle, SL
    Schneekloth-Goodwater, K
    Taylor, SL
    JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY, 1998, 101 (01) : S92 - S92
  • [24] ADVANCES IN MICROWAVE DRYING OF FOODS AND FOOD INGREDIENTS
    OWUSUANSAH, YJ
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1991, 24 (3-4): : 102 - 107
  • [25] Chitooligosaccharides as novel ingredients of fermented foods
    Vela Gurovic, M. S.
    Dello Staffolo, M.
    Montero, M.
    Debbaudt, A.
    Albertengo, L.
    Rodriguez, M. S.
    FOOD & FUNCTION, 2015, 6 (11) : 3437 - 3443
  • [26] RISK-BENEFIT CONCEPT APPLIES TO INGREDIENTS SAY FOOD TECHNOLOGISTS
    KREBS, RJ
    AMERICAN DAIRY REVIEW, 1978, 40 (05): : 6 - 6
  • [27] The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process
    Comunian, Talita A.
    Silva, Marluci P.
    Souza, Clitor J. F.
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2021, 108 : 269 - 280
  • [28] CONTINUING-EDUCATION - CAREER-DEVELOPMENT FOR FOOD SCIENTISTS AND TECHNOLOGISTS
    LITCHFIELD, JH
    FOOD TECHNOLOGY, 1991, 45 (09) : 10 - 10
  • [29] Impact of various food ingredients on the retention of furan in foods
    Van Lancker, Fien
    Adams, An
    Owczarek, Agnieszka
    De Meulenaer, Bruno
    De Kimpe, Norbert
    MOLECULAR NUTRITION & FOOD RESEARCH, 2009, 53 (12) : 1505 - 1511
  • [30] REGULATION OF FOODS AND FOOD INGREDIENTS PRODUCED BY NEW BIOTECHNOLOGY
    BROOKETAYLOR, S
    FOOD AUSTRALIA, 1994, 46 (01): : 27 - 29
12345