Search
Skip to Search Results
Filter
Subject / Keyword
Languages
Author / Creator / Contributor
Year
Collections
Item type
-
Spring 2016
Sourdough fermentation can generate various peptides and amino acids to improve bread quality, such as taste, flavor and texture. The aim of this PhD dissertation was to investigate the synthesis mechanisms of bioactive and taste active peptides or amino acids during fermentation and their effect...
-
Effect of labelling and information on consumer sensory acceptance, attitude, and quality ratings of foods labelled as 3D printed
DownloadFall 2021
3D printing technology, also known as additive manufacturing, involves digital construction of a physical structure by depositing materials layer by layer. In the recent few years, 3D printing has expanded to the food sector enabling customized food design and personalized nutrition. Most...
1 - 2 of 2