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Agriculture & Biology

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

Medicine & Life Sciences

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

Chemical Compounds

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