Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- n/a --- Research. --- Biology.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory characteristics and pollen profiles for the interpretation of the botanical and geographical origin of honey. This book compiles twelve original studies that address these issues and improve the knowledge of honeys of multiple botanical and geographical origins.

Research & information: general --- Biology, life sciences --- honey --- authentication --- physicochemical parameters --- PCA --- characterization --- Algerian honey --- botanical origin --- biogeographical origin --- safflower (Carthamus tinctorius L.) honey --- chemical analysis --- anti-inflammatory --- antioxidant --- NF-κB --- Nrf-2 --- hydrogen peroxide --- functional food --- bacterial pathogen --- commercial honey --- quality standard --- Babors Kabylia --- sensorial properties --- melissopalynology --- quality parameters --- multivariate analysis --- quality control --- NIR --- modified partial least squares --- linear discriminant analysis --- Silicoflagellata --- diatoms --- pollen --- spores --- autumn heather honey --- Erica manipuliflora Salisb. --- volatiles --- gas chromatography-mass spectrometry --- solid-phase microextraction --- optimization --- response surface methodology --- polyphenols --- phenolic profile --- total phenolic content --- antioxidant activity --- liquid chromatography --- tandem mass spectrometry --- principal components analysis --- light stable isotope mass spectrometry --- ultra-high performance liquid chromatography --- high resolution mass spectrometry --- nuclear magnetic resonance --- principal component analysis --- floral origins --- entomological origin --- mitochondrial DNA --- NADH dehydrogenase 2 --- PCR --- honeydew --- pine honey --- sensory evaluation --- bioactivity --- antimicrobial --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory characteristics and pollen profiles for the interpretation of the botanical and geographical origin of honey. This book compiles twelve original studies that address these issues and improve the knowledge of honeys of multiple botanical and geographical origins.

Research & information: general --- Biology, life sciences --- honey --- authentication --- physicochemical parameters --- PCA --- characterization --- Algerian honey --- botanical origin --- biogeographical origin --- safflower (Carthamus tinctorius L.) honey --- chemical analysis --- anti-inflammatory --- antioxidant --- NF-κB --- Nrf-2 --- hydrogen peroxide --- functional food --- bacterial pathogen --- commercial honey --- quality standard --- Babors Kabylia --- sensorial properties --- melissopalynology --- quality parameters --- multivariate analysis --- quality control --- NIR --- modified partial least squares --- linear discriminant analysis --- Silicoflagellata --- diatoms --- pollen --- spores --- autumn heather honey --- Erica manipuliflora Salisb. --- volatiles --- gas chromatography-mass spectrometry --- solid-phase microextraction --- optimization --- response surface methodology --- polyphenols --- phenolic profile --- total phenolic content --- antioxidant activity --- liquid chromatography --- tandem mass spectrometry --- principal components analysis --- light stable isotope mass spectrometry --- ultra-high performance liquid chromatography --- high resolution mass spectrometry --- nuclear magnetic resonance --- principal component analysis --- floral origins --- entomological origin --- mitochondrial DNA --- NADH dehydrogenase 2 --- PCR --- honeydew --- pine honey --- sensory evaluation --- bioactivity --- antimicrobial --- honey --- authentication --- physicochemical parameters --- PCA --- characterization --- Algerian honey --- botanical origin --- biogeographical origin --- safflower (Carthamus tinctorius L.) honey --- chemical analysis --- anti-inflammatory --- antioxidant --- NF-κB --- Nrf-2 --- hydrogen peroxide --- functional food --- bacterial pathogen --- commercial honey --- quality standard --- Babors Kabylia --- sensorial properties --- melissopalynology --- quality parameters --- multivariate analysis --- quality control --- NIR --- modified partial least squares --- linear discriminant analysis --- Silicoflagellata --- diatoms --- pollen --- spores --- autumn heather honey --- Erica manipuliflora Salisb. --- volatiles --- gas chromatography-mass spectrometry --- solid-phase microextraction --- optimization --- response surface methodology --- polyphenols --- phenolic profile --- total phenolic content --- antioxidant activity --- liquid chromatography --- tandem mass spectrometry --- principal components analysis --- light stable isotope mass spectrometry --- ultra-high performance liquid chromatography --- high resolution mass spectrometry --- nuclear magnetic resonance --- principal component analysis --- floral origins --- entomological origin --- mitochondrial DNA --- NADH dehydrogenase 2 --- PCR --- honeydew --- pine honey --- sensory evaluation --- bioactivity --- antimicrobial