Peter Peverelliis active in and with China since 1975 andregularly travelsto the remotest corners of that vast nation. He is a co-author ofa major book introducing the cultural drivers behind China’s economic success. Peter has been involved with the Chinese food and beverage industries since 1...
1. Process for producing a dehydrated food product from a wet plant material by drying said material in the form of a thin layer on a hot wall, comprising distributing a film consisting essentially of vegetable oil on said wall before depositing thereon the thin layer to be dried, this bein...
Within this review, we address two aspects of food production, obtaining ingredients and making food structures in a mild manner. We focus on processes in which liquids are used, which are either the final products or an intermediate state of food products (e.g., before drying). We link pr...
PolysaccharidesEdible Films Characterization and Application in FoodsEditorial Board Members’ Collection Series: “Challenges in Maintaining Sustainable Food Systems in Changing Climates”Effects of Dietary (Poly)phenols on Metabolic Pathways and Functional Biomarkers: From Preclinical Models to Human StudiesEsse...
Nowadays, food waste is seen as a complex problem with effects on the social, economic, and environmental domains. Even though this view is widely held, it is frequently believed that individual acts have little to no impact on the issue. But just like w
The information on the blockchain is cryptographically encoded, ensuring that the digital record is immutable, i.e., it cannot be tampered with or changed [1]. Blockchain offers advantages for traceability over conventional information systems that are centralized, partial, expensive to maintain and...