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Relevant bibliographies by topics / Novel food ingredients

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Academic literature on the topic 'Novel food ingredients'

Author: Grafiati

Published: 10 September 2021

Last updated: 18 February 2022

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Journal articles on the topic "Novel food ingredients"

1

Silva, Juan L. "Novel technologies and ingredients in food." Trends in Food Science & Technology 7, no. 1 (1996): 26–28. http://dx.doi.org/10.1016/0924-2244(96)81354-9.

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Shahidi, Fereidoon, and Priyatharini Ambigaipalan. "Novel functional food ingredients from marine sources." Current Opinion in Food Science 2 (April 2015): 123–29. http://dx.doi.org/10.1016/j.cofs.2014.12.009.

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Sousa, Isabel, Anabela Raymundo, and María Dolores Torres. "Special Issue: Eco-Novel Food and Feed." Applied Sciences 10, no. 13 (2020): 4641. http://dx.doi.org/10.3390/app10134641.

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Tendencies in food and feed industries deal with a permanent need to develop innovative products, tailored to consumer demands and, in the near future, to scarcity of food resources. Sustainable food production and food products as health and wellness promoters, and the use of alternative ingredients or by-products in designed thought food or feed formulations following circular economy principles, are hot topics that act as driving forces for innovation. This special issue offers a comprehensive forum for exchanging novel research ideas or empirical practices covering discussions from healthy

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Kohler, Carole. "Placing on the market of novel foods or novel ingredients in Europe “novel food procedure”." Oléagineux, Corps gras, Lipides 15, no. 4 (2008): 241–43. http://dx.doi.org/10.1051/ocl.2008.0212.

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Livesey, G., D. Buss, P. Coussement, et al. "Suitability of traditional energy values for novel foods and food ingredients." Food Control 11, no. 4 (2000): 249–89. http://dx.doi.org/10.1016/s0956-7135(99)00108-5.

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Iriondo-DeHond, Maite, Eugenio Miguel, and María del Castillo. "Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods." Nutrients 10, no. 10 (2018): 1358. http://dx.doi.org/10.3390/nu10101358.

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The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitude

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Klettenhammer, Stefan, Giovanna Ferrentino, Ksenia Morozova, and Matteo Scampicchio. "Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds." Foods 9, no. 10 (2020): 1395. http://dx.doi.org/10.3390/foods9101395.

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In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced the food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising is the encapsulation based on supercritical fluids. Thanks to the inherent absence of organic solvent, the low temperature of the process to reach a supercritical state and the capacity to dissolve lipid soluble bioactives, the encapsulation with supercritical carbon dioxide represents a green techno

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Perito, Maria Angela, Silvia Coderoni, and Carlo Russo. "Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves." Foods 9, no. 9 (2020): 1325. http://dx.doi.org/10.3390/foods9091325.

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Food made with upcycled ingredients has received considerable attention in very recent years as a result of the need to both reduce waste and increase food nutritional properties. However, consumer acceptance of these novel foods is fundamental to their market uptake. This paper aims to assess the likelihood of the acceptance of food obtained from upcycled ingredients of olive oil productions and its association with some relevant recent consumption trends, such as organic food consumption and attention to food origin. In addition, particular attention is given to age group behaviors to apprai

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Iriondo-DeHond, Amaia, Natalia Aparicio García, Beatriz Fernandez-Gomez, et al. "Validation of coffee by-products as novel food ingredients." Innovative Food Science & Emerging Technologies 51 (January 2019): 194–204. http://dx.doi.org/10.1016/j.ifset.2018.06.010.

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Srivarathan, Sukirtha, Anh Dao Thi Phan, Yasmina Sultanbawa, Olivia Wright, and Michael E. Netzel. "Edible Halophytes—A Novel Source of Functional Food Ingredients?" Proceedings 70, no. 1 (2020): 28. http://dx.doi.org/10.3390/foods_2020-07822.

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In recent years, edible halophytes have received more attention due to their ability to tolerate a wide range of salinities. In Australia, halophytes are used in a broad range of applications by Indigenous communities—in traditional cuisine, as livestock feed, and for soil bioremediation. However, very limited scientific information is available on the nutritional profiles and potential bioactivity of halophyte species. Therefore, the present study assessed the nutrient and phytochemical composition of Australian-grown Seapurslane (SP) (Sesuvium portulacastrum), Old Man Saltbush (SB) (Atriplex

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Dissertations / Theses on the topic "Novel food ingredients"

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Pepelanova, Iliyana [Verfasser]. "The stain-potential of novel food ingredients / Iliyana Pepelanova." Hannover : Technische Informationsbibliothek und Universitätsbibliothek Hannover (TIB), 2012. http://d-nb.info/1023627299/34.

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Uribe, Wandurraga Zaida Natalia. "Microalgae as novel ingredients for the formulation of food products." Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/158743.

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[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polv

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Bicho, Rita Carreira. "Regulamentação europeia sobre novel food. Identificação de plantas silvestres comestiveis nacionais como não novo alimento." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/10897.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>The Regulation (EC) No 258/97, concerning novel foods and novel food ingredients, defines these as foods/food ingredients not significantly used for human consumption, in the Community, before 15 May 1997 and establishes the trading rules. To prove the statuts of not novel food/ not novel food ingredient is necessary to demonstrate evidences to support the significant human consumption in the Community before 15 May 1997 and continuously after this date. This work has as objective to perfo

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Shepherd, Rachel. "Novel microbial lipophilic polysaccharide emulsifiers for use as functional food ingredients." Thesis, Open University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316717.

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Anderson, Adam. "Novel flavour ingredients for foods heated by microwave radiation." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.431034.

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Dalmet, Christophe. "La notion de denrées alimentaires." Phd thesis, Université d'Avignon, 2009. http://tel.archives-ouvertes.fr/tel-00629627.

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Avec l'apparition massive des borderline products, les frontières traditionnelles entre la denrée alimentaire et les autres catégories de produits que l'on ingère ne cessent de se brouiller. Certes des éléments de définition de cette denrée se trouvent dans divers textes juridiques, notamment communautaires à l'image du règlement Food Law, mais toujours est-il que malgré tout demeure en partie le mystère identitaire qui entoure cette notion. Aussi, afin de pouvoir appliquer aux produits litigieux un statut adéquat et déterminer par la même le régime juridique qui doit être le leur, des référen

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Corey, Mark. "Developing functional food products through novel processing, ingredient, and shelf stability evaluation." 2009. http://purl.galileo.usg.edu/uga%5Fetd/corey%5Fmark%5Fe%5F200908%5Fphd.

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Books on the topic "Novel food ingredients"

1

Novel food ingredients for weight control. Woodhead, 2007.

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Communities, Commission of the European. Proposal for a Council regulation (EEC) on novel foods and novel food ingredients. Office for Official Publications of the European Communities, 1992.

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Council, National Consumer. Novel foods and novel food ingredients: Response to MAFF proposal for new EC regulation. National Consumer Council, 1994.

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Ill.) Focus on Novel Ingredients (2003 Chicago. Focus on Novel Ingredients: April 2-3, 2003, Chicago, Illinois. Watt Pub. Co., 2003.

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Novel food ingredients for weight control. CRC, 2007.

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Henry, C. J. K. Novel food ingredients for weight control. Woodhead Publishing Limited, 2007. http://dx.doi.org/10.1533/9781845693114.

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Henry, C., ed. Novel Food Ingredients for Weight control. CRC Press, 2007. http://dx.doi.org/10.1201/9781439824528.

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The Novel Foods and Novel Food Ingredients Regulations 1997 (Statutory Instruments: 1997: 1335). The Stationery Office Books (Agencies), 1997.

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9

Tiwari, Brijesh K., and Shivani Pathania. Advances in Food Formulation: Novel Ingredients and Processing Techniques. Wiley & Sons, Limited, John, 2021.

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Tiwari, Brijesh K., and Shivani Pathania. Advances in Food Formulation: Novel Ingredients and Processing Techniques. Wiley & Sons, Limited, John, 2021.

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Book chapters on the topic "Novel food ingredients"

1

Álvarez García, Carlos, and Ismael Marcet Manrique. "Meat Proteins as a Potential Source of Bioactive Ingredients for Food and Pharmaceutical Use." In Novel Proteins for Food, Pharmaceuticals and Agriculture. John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119385332.ch2.

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Ma, Zhen, and Joyce Irene Boye. "Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions." In Nutraceutical and Functional Food Processing Technology. John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118504956.ch5.

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Verpoorte, R., R. van der Heijden, H. J. G. ten Hoopen, and J. Memelink. "Novel Approaches to Improve Plant Secondary Metabolite Production." In Plant Cell and Tissue Culture for the Production of Food Ingredients. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4753-2_8.

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Hursel, Rick, and Margriet Westerterp-Plantenga. "The Effects of a Novel Fat Emulsion (Olibra ®/ Fabuless™) on Energy Intake, Satiety, Weight Loss, and Weight Maintenance." In Weight Control and Slimming Ingredients in Food Technology. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813819679.ch4.

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Varzakas, Theodoros, and Dimitrios Kafetzopoulos. "Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients." In Reformulation as a Strategy for Developing Healthier Food Products. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-23621-2_9.

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Finke, Mark, and Liz Koutsos. "Insect production and utilization of insect products in the USA and Canada." In Insects as animal feed: novel ingredients for use in pet, aquaculture and livestock diets. CABI, 2021. http://dx.doi.org/10.1079/9781789245929.0011.

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Abstract This chapter discussed the history of the sale and production of live insects as ingredients in pet food and animal feed in North America, Canada, and USA. Highlights focused on the purpose of using insects as feed and on the currents species available in the market such as crickets Acheta domesticus, Gryllodes sigillatus, yellow mealworms (Tenebrio molitor), superworms (Zophobas morio), waxworms (Galleria mellonella), black soldier fly larvae (BSFL) (Hermetia illucens), silkworms (Bombyx mori) and fruit flies (Drosophila melanogaster and Drosophila hydei).

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Rojo, Santos. "Insect production and utilization of insect products in Europe." In Insects as animal feed: novel ingredients for use in pet, aquaculture and livestock diets. CABI, 2021. http://dx.doi.org/10.1079/9781789245929.0012.

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Oonincx, Dennis G. A. B. "Environmental impact of insect rearing." In Insects as animal feed: novel ingredients for use in pet, aquaculture and livestock diets. CABI, 2021. http://dx.doi.org/10.1079/9781789245929.0007.

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Abstract This chapter discusses the environmental impact of insect rearing. Direct greenhouse gas (GHG) emissions from insects used as feed or food are discussed and data from life cycle assessments (LCAs) on commercially farmed insects are discussed per species. The relevance of the utilized feed on the environmental impact of insects and their derived products, including suggestions to lower this impact are also discussed. It is concluded that land use associated with insect production generally seems low, compared to conventional feed and food products. The EU (expressed as fossil fuel depletion) of insect production is often high compared to conventional products. To a large extent this is because several LCAs have been conducted for systems in temperate climates, which require extensive climate control.

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Chuck-Hernández, Cristina, Diana Karina Baigts Allende, and Jürgen Mahlknecht. "Novel Food Ingredients for Food Security." In Encyclopedia of Food Security and Sustainability. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.22275-0.

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Anderson, G. "Food ingredients implicated in obesity." In Novel Food Ingredients for Weight control. CRC Press, 2007. http://dx.doi.org/10.1201/9781439824528.ch5.

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Conference papers on the topic "Novel food ingredients"

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Park, Donghyeon, Keonwoo Kim, Yonggyu Park, Jungwoon Shin, and Jaewoo Kang. "KitcheNette: Predicting and Ranking Food Ingredient Pairings using Siamese Neural Network." In Twenty-Eighth International Joint Conference on Artificial Intelligence {IJCAI-19}. International Joint Conferences on Artificial Intelligence Organization, 2019. http://dx.doi.org/10.24963/ijcai.2019/822.

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As a vast number of ingredients exist in the culinary world, there are countless food ingredient pairings, but only a small number of pairings have been adopted by chefs and studied by food researchers. In this work, we propose KitcheNette which is a model that predicts food ingredient pairing scores and recommends optimal ingredient pairings. KitcheNette employs Siamese neural networks and is trained on our annotated dataset containing 300K scores of pairings generated from numerous ingredients in food recipes. As the results demonstrate, our model not only outperforms other baseline models,

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Rasskazova, Ieva, and Asnate Kirse-Ozolina. "Field pea Pisum Sativum L. as a perspective ingredient for vegan foods: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.019.

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Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pe

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Li, Yonghui, and Yanting Shen. "Developing Functionally Enhanced Pea Proteins as Novel Food Ingredients." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.167.

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Imamura, Koreyoshi, K. Takeda, K. Yamamoto, H. Imanaka, and N. Ishida. "Thermal stability of amorphous sugar matrix, dried from methanol, as an amorphous solid dispersion carrier." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7716.

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Developing a technique to disperse hydrophobic ingredients homogeneously in a water-soluble solid matrix (solid dispersion) is one of the topics that have been extensively investigated in the pharmaceutical and food industries. Recently, we have devised a novel solid dispersion technique (surfactant-free solid dispersion), in which a preliminarily amorphized sugar was dissolved in an organic media containing hydrophobic component, without using any surface active substances, and then vacuum dried into the amorphous solid mixture [Food Chem., 197 (2016) 1136; Mol. Pharm., 14 (2017) 791]. In thi

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Akseki, Ilgaz, Christopher F. Libordi, and Cetin Cetinkaya. "Non-Contact Acoustic Techniques for Drug Tablet Monitoring." In ASME 2006 International Mechanical Engineering Congress and Exposition. ASMEDC, 2006. http://dx.doi.org/10.1115/imece2006-13940.

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Quality assurance monitoring and material characterization is of great importance in the pharmaceutical industry. If the tablet coating and/or core are defective, the desired dose delivery and bioavailability can be compromised. Tablet coatings serve a wide variety of purposes such as regulating controlled release of active ingredients in the body, contributing to the bioavailability of a particular drug or combination of drugs, during certain times and locations within the body, protecting the stomach from high concentrations of active ingredients, extending the shelf life by protecting the i

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