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Assessment Of Consumer Perceptions About Food Processing Technologies For Cooperative Extension Educational Initiatives

Arnold, Nicole LeanneVirginia Tech2019

New food processing technologies are needed to create safe, high-quality food products that are still considered "fresh" by consumers. Despite the numerous benefits attributed to 'food processing', consumers continue to perceive the term negatively. Consumer acceptance of foods processed with …

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Effects of non-thermal food processing technologies on physicochemical properties of quinoa protein isolate dispersions : a thesis presented in partial fulfilment of the requirement for the degree of Master of Food Technology at Massey University, Auckland, New Zealand

Luo, Lan2022

massey

Protein changes of various types of milk as affected by high hidrostatic pressure processing (A nagy hidrosztatikus nyomás hatása különböző típusú tejek fehérjéire)

Pásztorné Huszár, KláraBudapesti Corvinus Egyetem2008

Introduction of minimal processing concept was made possible by the development and application of novel non-thermal and thermal food processing technologies which are often less invasive than the conventional methods used in the food industry. One of these novel non-thermal techniques is …

corvinus Repository record for Protein changes of various types of milk as affected by high hidrostatic pressure processing (A nagy hidrosztatikus nyomás hatása különböző típusú tejek fehérjéire) (opens in a new tab)