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Medicine & Life Sciences

Food
Bacillus cereus
Water
Temperature
Biofilms
Hot Temperature
Spores
Lactobacillus plantarum
Gels
Proteins
Snacks
Listeria monocytogenes
Growth
Biopolymers
Geobacillus
Caseins
Pressure
Chenopodium quinoa
Agaricales
Starch
Carbohydrates
Meat
Genome
Anoxybacillus
Salmonella
Pasteurization
Brassica
Daucus carota
Microwaves
Freezing
Fluid Therapy
Emulsions
Plasma Gases
Micelles
Soybean Proteins
Air
Technology
Heating
Fruit
Thermodynamics
Gelatin
Milk
Trehalose
Microbial Viability
Freeze Drying
Bread
Malus
Glucose
Microbubbles
Vegetables
Germination
Viscosity
Protein Denaturation
Escherichia coli
Food Chain
Iron
Literature
Frozen Foods
Lactose
Fats
Salmonella typhimurium
Bacteria
Disinfection
Sucrose
Tea
Polysaccharides
Cell Wall
Salts
Oils
Porosity
Dairy Products
Steam
Industry
Particle Size
Population Characteristics
Insects
Digestion
Anethum graveolens
Chickens
Water Quality
Bacterial Spores
Tenebrio
Genes
Stomach
X Ray Tomography
Nitrogen
Probiotics
Hydroxyl Radical
Skeletal Muscle Satellite Cells
Sorbic Acid
Permeability
Enzymes
Food Safety
Benzalkonium Compounds
Bacillus
Isotonic Solutions
Transcriptome
Taste Perception
Lettuce
Patents

Agriculture & Biology

pulsed electric fields
biofilm
Bacillus cereus
heat
inactivation
water
spores
proteins
Lactobacillus plantarum
gels
temperature
snacks
texture
sugars
polyols
Listeria monocytogenes
biopolymers
carbohydrates
microstructure
drying
microbubbles
fruit juices
sorption
Geobacillus
kinetics
ingredients
pasteurization
mushrooms
foams
diffusivity
starch
prediction
protein sources
broccoli
droplets
casein
blanching
gelatin
pretreatment
rehydration
high temperature high pressure treatment
high pressure treatment
protein aggregates
thermodynamics
emulsions
cells
microorganisms
electric field
protein isolates
hardness
water holding capacity
carrots
sensory properties
Brassica oleracea var. italica
Chenopodium quinoa
spoilage
supply chain
sorbic acid
freeze drying
meat
processing technology
dairies
energy
polysaccharides
heat treatment
glucose
chlorine dioxide
methodology
foods
germination
breads
Escherichia coli
whey protein
food spoilage
green tea
micelles
vegetables
freezing
viscosity
heat tolerance
fruits
trehalose
Salmonella
sampling
shelf life
lactose
Anoxybacillus flavithermus
pellets
sanitizers
crackers
lipids
stress response
digestive tract
degradation
sorption isotherms
soy protein
industry
acids
air
gastrointestinal system

Chemical Compounds

Water
Proteins
Foams
Free volume
Gels
Sugars
Biopolymers
Moisture
Starch
Sorption
Surface-Active Agents
Temperature
Beer
Dispersions
Caseins
Drying
Suspensions
Gelatin
Carbohydrates
Swelling
Emulsions
Microfiltration
Bacillus cereus
Textures
Bovine Serum Albumin
Processing
Micelles
Thermodynamics
Fractionation
Meats
Pasteurization
Colloids
Thin films
Ethanol
Air
Denaturation
Fouling
Hydrogen bonds
Volume fraction
Fats
Hydration
Microwaves
Hydroxyl Radical
Electric fields
Viscosity
Coarsening
Oils
Fruits
Ionic strength
Soybean Proteins
Microstructure
Fillers
Chemical analysis
Ultrasonics
Vegetables
Polymers
Magnetic resonance imaging
Kinetics
Gelation
Lactoglobulins
Microwave heating
Sodium Dodecyl Sulfate
Polysaccharides
Isotherms
Membranes
Scaling laws
Food supply
Agglomeration
Tissue
Disintegration
Glass transition
Amino Acids
Solubility
Cells
Phase separation
Stiffness
Carotenoids
Polyphenols
Crystallization
Liquid films
Salmonella
Heating
Deregulation
Sonication
Glutens
Disaccharides
Rheology
Ice
Biofilms
Packed beds
Biocompatible Materials
Atomization
Stress relaxation
Hydrostatic pressure
Ternary systems
Algae
Crystals
Assays
Chain length
Bacteria