Search results for "Green food"
showing 3 items of 3 documents
Innovative technologies for encapsulation of Mediterranean plants extracts
2017
Abstract Background High-added value biological compounds (BACs) from herbal and plant sources, such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable features, ranging from nutritive and medicinal properties, as well as antimicrobial and antioxidant activities, which can be exploited in the production of functional foods. However, most BACs exhibit low water solubility, strong off-flavors/odors, and are generally unstable and easily degraded under common processing and storage conditions. Encapsulation is a technology that enables the delivery in food systems, the protection, as well as the controlled and targeted release of BACs. Scope and approach The …
Green food processing: concepts, strategies, and tools
2019
Abstract One of the developmental aspects of food science is testing and adapting advanced technologies for food production, which save resources and improve food quality. More often than not, this includes technologies operating at lower temperatures, shorter time, and resulting in better preservation of the thermolabile compounds in the foods, as compared to conventional technologies. Nutritionally rich but thermally sensitive raw materials such as fruit, vegetables, meats, and others can particularly benefit from the application of such advanced food technologies. Technologies with the most tested potential for industrial implementation include nonthermal plasma, pulsed electric field, h…
The discursive legitimation strategies of a nascent market
2017
Since the introduction of Gold&Green Foods Ltd’s Pulled Oats (Nyhtökaura) to the Finnish market in the spring 2016, the Finnish media has been increasingly reviewing different plant-based protein products. Gold&Green Ltd’s Pulled Oats has experienced extensive media coverage amongst other Finnish plant-based protein products which have been launched during 2016 such as VersoFood Ltd’s Härkis, Viipurilainen Kotileipomo’s Puhtikaura etc. It has yet to be seen whether the sudden inception of several plant-based protein product innovations will be defined as a pivotal era in the Finnish food industry or just a passing trend. Finnish media has aldo categorized MiFu as one of the up and coming fo…