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Agriculture & Biology

pulsed electric fields
inactivation
biofilm
heat
proteins
Bacillus cereus
Lactobacillus plantarum
spores
gels
water
temperature
polyols
sugars
carbohydrates
microbubbles
snacks
fruit juices
drying
texture
mushrooms
kinetics
emulsions
microstructure
broccoli
starch
high temperature high pressure treatment
biopolymers
protein aggregates
casein
ingredients
Listeria monocytogenes
Geobacillus
foams
droplets
electric field
protein isolates
pea protein
Brassica oleracea var. italica
Chenopodium quinoa
pretreatment
gelatin
polysaccharides
supply chain
chlorine dioxide
microorganisms
blanching
energy
spoilage
Escherichia coli
whey protein
food spoilage
green tea
micelles
viscosity
rehydration
water holding capacity
thermodynamics
heat tolerance
heat treatment
shelf life
methodology
lactose
high pressure treatment
pasteurization
sanitizers
vegetables
sensory properties
diffusivity
protein sources
foods
cells
disinfection
pellets
fractionation
Ettlia oleoabundans
degradation
dairies
soy protein
heat inactivation
biorefining
peas
Anoxybacillus flavithermus
meat
protein concentrates
freeze drying
molds (fungi)
meat substitutes
strength (mechanics)
trehalose
industry
vegetable products
bacterial spores
solubility
lactoglobulins
edible insects
texturization
sorption
chemical hazards
glucose
plant proteins

Medicine & Life Sciences

Bacillus cereus
Food
Temperature
Hot Temperature
Lactobacillus plantarum
Biofilms
Water
Spores
Proteins
Snacks
Caseins
Chenopodium quinoa
Agaricales
Carbohydrates
Gels
Starch
Emulsions
Growth
Geobacillus
Biopolymers
Brassica
Genome
Micelles
Heating
Soybean Proteins
Microbial Viability
Pressure
Oils
Listeria monocytogenes
Anoxybacillus
Milk
Microwaves
Microbubbles
Viscosity
Protein Denaturation
Escherichia coli
Disinfection
Food Chain
Gelatin
Iron
Fluid Therapy
Vegetables
Geobacillus stearothermophilus
Lactose
Peas
Technology
Tea
Air
Salmonella typhimurium
Fruit
Plasma Gases
Thermodynamics
Dairy Products
Polysaccharides
Pasteurization
Literature
Industry
Porosity
Water Quality
Bacterial Spores
Trehalose
Salts
Freeze Drying
Skeletal Muscle Satellite Cells
Particle Size
Flour
Freezing
Lettuce
Chymosin
Peracetic Acid
Paenibacillus
Food Safety
Tenebrio
Fungi
Hydroxyl Radical
Benzalkonium Compounds
Fats
Fast Foods
Rheology
Staining and Labeling
Maillard Reaction
Meat
Solubility
Sucrose
Lutein
Ascorbic Acid
Glucose
Bacillus
Lactoglobulins
Electric Conductivity
Beverages
Polyphenols
Daucus carota
Pamphlets
Egg Yolk
Fungal Spores
Enzymes
Genomics
Food Supply
Cell Wall

Chemical Compounds

Foams
Proteins
Water
Gels
Sugars
Starch
Surface-Active Agents
Biopolymers
Dispersions
Emulsions
Caseins
Sorption
Swelling
Temperature
Carbohydrates
Moisture
Bacillus cereus
Gelatin
Oils
Bovine Serum Albumin
Micelles
Textures
Fractionation
Free volume
Colloids
Thin films
Ethanol
Denaturation
Hydration
Viscosity
Coarsening
Volume fraction
Drying
Air
Ionic strength
Microstructure
Fillers
Electric fields
Lactoglobulins
Soybean Proteins
Sodium Dodecyl Sulfate
Kinetics
Hydroxyl Radical
Chemical analysis
Scaling laws
Polymers
Food supply
Agglomeration
Tissue
Disintegration
Vegetables
Gelation
Amino Acids
Beer
Thermodynamics
Processing
Phase separation
Stiffness
Polyphenols
Crystallization
Solubility
Liquid films
Microfiltration
Sonication
Glutens
Rheology
Ice
Biofilms
Packed beds
Atomization
Stress relaxation
Hydrostatic pressure
Carotenoids
Ternary systems
Algae
Hydrogen bonds
Crystals
Purification
Fats
Isotherms
Chain length
Cells
Wetting
Carbon Dioxide
Silicon Dioxide
Density (specific gravity)
Bubbles (in fluids)
Acids
Supply chains
Glass transition
Superoxide Dismutase
Polysaccharides
Adsorption
Blanching
Experiments
Elongation
Suspensions
Geometry
Assays
Identification (control systems)