Sentence examples for food processing techniques from inspiring English sources
With increasing consumer demand of safe foods, which are minimally processed, additive free, and shelf stable, nonthermal food processing techniques such as ozone treatment, pulsed electric fields, ultraviolet radiation, oscillatory magnetic field, and high pressure are gaining interest.
Yet cost-effective food processing techniques have led to the ubiquitous presence of trans fats in the American diet.
This review presents innovative food processing techniques and their role in promoting sustainable food industry.
From human hair in our bread to fish bladder in our beer, there are a lot of additives and food processing techniques that employ ingredients and chemicals few would classify as "appetising".
But the natural colorants that give fresh foods a pleasing color can degrade dramatically when exposed to common food processing techniques.
The food industry's use of natural pigments has been hampered by these ingredients' degradation during many common food processing techniques: Beet root extract, for example, is already used extensively in beverages, dairy and fruit products, but its color degrades when exposed to heat, light or changes in pH.
Hypothesized non-maternal social influences on food processing technique acquisition include alloparents, peers, and eventually all group members.
Diners embraced the haute-cuisine application of scientific food-processing techniques that many frown upon in mass-produced products.
This may help to explain why there is not the same controversy over the spread of alternative foods and food-processing techniques as there is for treatments of disease: the latter are significantly more likely to be ineffective.
However, given that there are so many dimensions along which dyads can be similar or dissimilar, including many variants of social communicative behavior (Perry and Manson 2008) that are linked to the alliance structure of the group, it seems implausible that the monkeys would sort themselves spatially according to the preference for a particular food-processing technique.
