Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies-Reference-Cited by-同舟云学术

Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies

Published:2015-11 Issue:1 Volume:46 Page:1-12
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Betoret Ester,Betoret Noelia,Rocculi Pietro,Dalla Rosa Marco

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

1. Bioavailability of nanoparticles in nutrient and nutraceutical delivery;Acosta;Current Opinion in Colloid and Interface Science,2009

2. Food dehydration and product structure;Aguilera;Trends in Food Science & Technology,2003

3. The role of tissue microstructure in the textural characteristics of minimally processed fruits;Alzamora,2000

4. Vacuum impregnation as a tool to introduce biopreservatives in gilthead sea bream fillets (Sparus aurata);Andrés-Bello;LWT – Food Science and Technology,2014

5. Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability;Ávila-Reyes;Carbohydrate Polymers,2014

Cited by 81 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Vacuum impregnation: Effect on food quality, application and use of novel techniques for improving its efficiency;Food Chemistry;2024-12

2. Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for future generations;CyTA - Journal of Food;2024-09-06

3. Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability;Foods;2024-06-03

4. Applications of vacuum impregnation as a technology to incorporate functional components in vegetal matrices;Food Chemistry Advances;2024-06

5. Cryoprotective Potential of Cellulose Nanofibers and Gelatin Hydrolysate in Frozen Potatoes;Food and Bioprocess Technology;2024-03-25