The future of hybrid foods: trends, technology and strategy for sustainable and novel food development
Author:
Affiliation:
1. Teagasc Food Research Centre, Moorepark Fermoy P25YN63 Co. Cork Ireland
2. Department of Food Engineering, School of Food Engineering University of Campinas Rua Monteiro Lobato, 80 Campinas 13083‐862 SP Brazil
Publisher
Wiley
Reference12 articles.
1. Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt;Ayivi R.D.;International Journal of Food Science & Technology,2022
2. Exploring the potential applications of biopeptides from seaweeds, insects, and food wastes: mechanisms, utilization, and industry implications;Le T.‐D.;International Journal of Food Science & Technology,2024
3. Formulation of inks for 3D printing of microalgae‐based meat analogues and the role of modified starch: a review
4. A review of alternative plant protein sources, their extraction, functional characterization, application, nutritional value and pinch points to being the solution to sustainable food production;Munialo C.D.;International Journal of Food Science & Technology,2023
5. Selenium nanoparticles‐enhanced potato starch film for active food packaging application;Ndwandwe B.K.;International Journal of Food Science & Technology,2022
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