Concept

Food processing

Related publications (85)

Biosurfactant production through bacillus sp. MTCC 5877 and its multifarious applications in food industry

In this study Bacillus sp. MTCC5877 was explored for the production of biosurfactant (BSs) and various carbon sources 1% (w/v), 0.5% (w/v) nitrogen sources were tested at different pH, and temperature. Yield was measured in terms of Emulsiﬁcation index (EI ...

Elsevier2016

The critical role of risk in setting directions for water, food and energy policy and research

François Richard Vuille

The sustainable development goals (SDGs) challenge markets, regulators and practitioners to achieve multiple objectives on water, food and energy. This calls for responses that are coordinated and scaled appropriately. Learning from water-energy-food nexus ...

Elsevier Sci Ltd2016

Variability in DPA and calcium content in the spores of Clostridium species

Rizlan Bernier-Latmani, Barbora Bártová, Imrich Barak, Zuzana Chromiková, Cornelia List, Jan Jamroskovic

Spores of a number of clostridia' species, and their resistance to thermal treatment is a major concern for the food industry. Spore resistance to wet heat is related to the level of spore hydration, which is inversely correlated with the content of calciu ...

Frontiers Research Foundation2016

Future Perspectives Towards the Use of Nanomaterials for Smart Food Packaging and Quality Control

Francesco Stellacci

In this Progress Report some recent trends and future perspectives towards the use of nanomaterials for smart food packaging and quality control of food are given. The examples and discussion are meant to illustrate the potential use of nanotechnology for ...

Wiley-Blackwell2015

Resilience and reactivity of global food security

Andrea Rinaldo, Samir Suweis, Paolo d'Odorico, Amos Maritan

The escalating food demand by a growing and increasingly affluent global population is placing unprecedented pressure on the limited land and water resources of the planet, underpinning concerns over global food security and its sensitivity to shocks arisi ...

Natl Acad Sciences2015

Occurrence of perfluorinated compounds in aquatic environments in Switzerland (Léman)

Luiz Felippe De Alencastro

Presentation on the levels of perfluorinated compounds in aquatic environment in Switzerland. Different matrices are studied: sediments, fish, food, wastewater. ...

2014

Distributed Decision-Making Over Adaptive Networks

Ali H. Sayed

In distributed processing, agents generally collect data generated by the same underlying unknown model (represented by a vector of parameters) and then solve an estimation or inference task cooperatively. In this paper, we consider the situation in which ...

2014

A dose-response strategy reveals differences between normal-weight and obese men in their metabolic and inflammatory responses to a high-fat meal

Martinus Gijs, Guy Vergères, Flurina Schwander, Reto Portmann

A dose-response strategy may not only allow investigation of the impact of foods and nutrients on human health but may also reveal differences in the response of individuals to food ingestion based on their metabolic health status. In a randomized crossove ...

Amer Soc Nutrition-Asn2014

Modeling behavior to support economical decisions

Michel Bierlaire

Prof Bierlaire will present the powerful methods of Discrete Choice Analysis that are used in forecasting human behaviour to predict, among others, the demand for a new product under alternative pricing strategies. From individual behaviors, such technique ...

2013

Influence Of Processing And Storage On The Shear Thickening Properties Of Highly Concentrated Monodisperse Silica Particles In Polyethylene Glycol

Véronique Michaud, Mathieu Soutrenon

The shear thickening behavior of concentrated suspensions can be exploited to dissipate energy during impact or shear loading. To preserve the consistency of the thickening behavior in practical applications, particle concentration, and dispersion should b ...

Kerschensteiner Verlag Gmbh2013

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