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- Foods | An Open Access Journal from MDPI
Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges Open Access — free for readers, with article processing charges (APC) paid by authors or their
- Foods | 2023 - Browse Issues - MDPI
Foods, an international, peer-reviewed Open Access journal
- Foods | Special Issues - MDPI
Special Issues Foods publishes Special Issues to create collections of papers on specific topics, with the aim of building a community of authors and readers to discuss the latest research and develop new ideas and research directions Special Issues are led by Guest Editors, who are experts on the topic and all Special Issue submissions follow MDPI's standard editorial process The journal
- Innovative Foods: The Future Food Supply, Nutrition and Health
Currently, food-innovation and product-development activities are heavily focused on new protein sources to provide alternatives to animal-based foods, which have been negatively perceived in certain societies While the current approaches mostly focus on producing appealing and nutritionally comparable products to those traditionally obtained from animals, some key nutritional and health
- Aims Scope | Foods | MDPI
Aims Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal that provides an advanced forum for studies related to all aspects of food research, with major emphasis on the “science of food” Our goal is to strive for the publication of exceptionally high-quality articles with rigor and depth We will publish comprehensive reviews, research articles, and
- Polyphenols in Foods and Their Use in the Food Industry . . . - MDPI
Polyphenols are known as secondary metabolites, which are crucial bioactive compounds that play a significant role in enhancing human health Chromatographic methods are typically used to identify polyphenols after food extraction The extraction methods are fundamental, however, they are implemented with some differences, including extractant type, according to the food Polyphenols are
- Ancient Grains as Functional Foods: Integrating Traditional Knowledge . . .
Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds Rich in high-quality proteins, dietary fiber, essential micronutrients, and a broad spectrum of bioactive compounds such as phenolic acids, flavonoids, carotenoids
- Plant-Based Functional Foods from Borneo - MDPI
Borneo, the third-largest island in the world, is shared between Malaysia (Sabah and Sarawak), Indonesia (Kalimantan) and Brunei As a biodiversity hotspot, it is home to about 15,000 flowering plants and 3000 tree species, of which many are endemic to the region Locally derived plant-based foods are gaining popularity due to their lower environmental impact, contribution to food
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