FoodTech Journey’s Post

Hello LinkedIn family! Let’s learn about #carbohydrates today. It is the most important part of #foodtechnology #chemistry #humandevelopment . LIKE 👍 SUBSCRIBE FOLLOW ✅ Comment your queries and views. #food #foodandbeverageindustry #foodblogger #foodhygiene #foodbusiness #foodengineering #foodsecurity #fooddefense https://lnkd.in/gBSCbXPj

Hello LinkedIn family! Let’s learn about #proteins today. It is the most important part of #foodtechnology #chemistry #humandevelopment . LIKE 👍 SUBSCRIBE FOLLOW ✅ Comment your queries and views. #food #foodandbeverageindustry #foodblogger #foodhygiene #foodbusiness #foodengineering #foodsecurity #fooddefense https://lnkd.in/gzc-mnpd

🌟 Innovative Solutions in Food Science 🌟 Discover the cutting-edge advancements in food technology with EFF's latest article, "Pickering Emulsions in Food and Nutraceutical Technology: From Delivering Hydrophobic Compounds to Cutting-Edge Food Applications." 🔬 Dive into the world of Pickering emulsions, where we explore their unique role in enhancing the delivery of hydrophobic compounds in food systems, offering a healthier and more efficient approach to nutrition. 📘 Join us in the special issue "Food Delivery of Hydrophobic Compounds in Food Systems" to learn how these innovative emulsions are transforming the future of food and nutraceuticals. 👨🍳👩🍳 For food scientists, technologists, and enthusiasts, this is an opportunity not to be missed. Let's embrace the future of food together! 🔗Read the article: https://lnkd.in/g-yBEVeD 🔗View the special issue: https://lnkd.in/gPjv7GCt #FoodInnovation #Nutraceuticals #PickeringEmulsions #FoodScience #HealthierFoodSystems

Mycotoxins in Food and Beverages: Innovations and Advances, Part II (Food Biology Series)

Mycotoxins in Food and Beverages: Innovations and Advances, Part II (Food Biology Series)

Mycotoxins in Food and Beverages: Innovations and Advances Part I (Food Biology Series)

Mycotoxins in Food and Beverages: Innovations and Advances Part I (Food Biology Series)

Pleased to share that one more research article, titled "Exploring Pectin from Ripe and Unripe Banana Peel: A Novel Functional Fat Replacer in Muffins," has been published in Food Chemistry X. (IF=6.1) 🍌🧁 The authors investigated the potential of pectin extracted from banana peels, both ripe and unripe, as an innovative and healthier fat replacer in muffin recipes. The findings highlight how this sustainable approach not only improves the nutritional profile of baked goods but also contributes to reducing food waste. Check out the full paper here: https://lnkd.in/gXHGxYaC A special thank you to my incredible co-authors and collaborators for their dedication and expertise. We are also grateful to OTKA for providing the support and resources that made this research possible. We deeply appreciate the reviewers and editorial team for their insightful feedback and guidance, which helped us refine and enhance our work. #Research #Publication #FoodScience #Sustainability #BananaPeel #FatReplacers #InnovativeIngredients #HealthyEating #Nutrition #FoodTechnology #CircularEconomy #WasteReduction #FoodInnovation #GreenScience #FunctionalFoods #AcademicResearch #ScienceAndTechnology