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Showing 1 to 8 of 8 for “"food innovation"”.
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The economic and financial feasibility of food innovation centers
A Food Innovation Center (FIC) is an enclosed commercial space comprising a mix of complementary uses pertaining to locally-operated food growing, production, processing, testing, distribution, and sale. These uses include indoor vertical farms, commercial shared-use kitchens for start-up food …
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Redeveloping a Montana Food Processing Industry: The Role of Food Innovation Centers
Montana produces a staggering amount of food crops, yet the state struggles to enjoy the fruits of this abundance. The majority of Montana crops and livestock are shipped out of state as raw commodities, a practice that retains very little of the added value of the crop. Processing these crops …
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Redeveloping a Montana Food Processing Industry: The Role of Food Innovation Centers
Montana produces a staggering amount of food crops, yet the state struggles to enjoy the fruits of this abundance. The majority of Montana crops and livestock are shipped out of state as raw commodities, a practice that retains very little of the added value of the crop. Processing these crops …
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Modulating acidity and bioactivities of sauerkraut with Proprionibacterium freudenreichii : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
… demand for health promoting products grows, the food industry is responding with the development of functional foods. Synthetic vitamins are commonly supplemented to maintain good health, particularly Vitamin B12, as it is an essential micronutrient obtained exclusively through the consumption of …
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Interaction of milk proteins with kiwifruit and mixed fruit polyphenols : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
The biofunctional properties of polyphenol along with the nutritional property of milk makes this system an excellent source of various health benefits. The structural and physiochemical properties of milk proteins facilitate their use as vehichles for bioactives. There is a growing demand for the …
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Tannin – starch interplay: Investigating the impact of grape tannins on the properties of various starches : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
… found in different concentrations across various foods. The structure and physicochemical properties of starch can vary from one source to other, directly or indirectly influencing how it interacts with other bio-macromolecules in the food systems. Interaction of starch with bio-molecules such as …
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The routes beneath the roots : a system map for prospective food innovators striving for sustainable disruption
From sci-fi food-substituting floury drinks to lab-engineered, plant blood-based patties that grill and smell just like steak, food innovation is blossoming. The modern food movement is challenging the assumptions at the root of our current food system in the face of an appalling health and …
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Oxalate content of green juices and strategies for reduction of soluble oxalate content : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
Green juices are an example of a modern food innovation that has developed partly by itself in response to general nutritional advice in the media imploring people to consume more fruits and vegetables. Unfortunately, the risks of developing acute oxalate nephropathy is high following the …