Keyword index

3

3D-printing

A

Avoidable food waste Apple Aging Aroma-active compounds Acidity Antimicrobial activities Ascorbic acid Almond milk Alum Agro-food industry Ambient temperature Antibacterial Anticancer African yam bean Anti-nutrients Antioxidant antioxidant capacity adaptive random search aggregating functions antimicrobial antioxidant Aloe vera gel academic research Atlantic Diet Activation energy Antioxidant Activities Amino Acid Composition Acorn flour Antimicrobial proteins Antioxidants Antioxidant activity Antimicrobial activity Amorphophallus paeoniifolius Antimicrobial aw Acha seeds Anti-apoptotic phosphorylated-p38 Alzheimer’s disease Arabica coffee Agaricus bisporus antimicrobials antioxidant activity retention anthocyanin ABTS almonds Antioxidant capacity Anti-browning Allium Adulteration Anti-nutritional factors Almond “milk” antioxidant and antibacterial activities Amylose Antimicrobial packaging Active packaging Africa Antifungal activity Apple pomace Additives Acetes Agent-based modelling Argumentation systems Animal food product Amplitude sweep Aggregation Adhesion Ambient Acorn Antibiotic resistance Acoustic Aroma Actinidia deliciosa Anacardium occidentale Antioxidant activities Anticholinesterase Potential Apples Alcoholic Fermentation Aromatic Compounds Agri-food Actors’ engagement

B

Banana Business development Breadmaking Beef Blended learning Blackboard Bioactive compounds Bacillus subtilis baking black tea Biosurfactants Broken rice Bioluminescence Bread Blade thickness Bound polyphenols Blanching Bread quality Beef sausages Bromelain Browning colour index biofilms Buckwheat Brassica Black tea Blood glucose Biscuit factor Biscuit texture biscuit colour Beef Rounds Botswana Biopolymer Benzo[a]pyrene Breastmilk Brucellosis Bacillus cereus Biogenic amines Biscuits Biomodification Beetroot Betalains Bolus Brown rice puffing Barhi Beta-lacto-globulin Bran extracts

C

Conservation and technified processes COVID-19 pandemic Chicken Convective heat transfer Chemical compounds Cassava Cowpea Cookies C. tropicalis Cupua¸cu nectar Clarification Cane juice Cashew apple extract Cashew nut Chemical parameters Culinary research Creativity Covid-19 Collaborative learning Constructivism Cassava grit Casein hydrolysate carvacrol chitosan coating Control Agencies colour continuous professional development Controlled release Chia Camellia sinensis Cutting force Cluster Consumers Consumer science Communication CiteSpace Cooking Chilling Cashew Chestnut flour Composite flour Coffee substitute Crystallization CIELab Chokeberry extract Carbonated beverage Cultivar Composition Colour Cytotoxic Capsicum annuum L. Convective hot-air Cooking properties Cooking duration Cassava flour Colorectal cancer Color Characteristics Coffee Caffeine Cognitive Canning Ceylon spinach Cowslip creeper corn starch film compression color Camel milk calcium chlorine consumer education Consumer protection Cereal milk Cherry tomato Carotenoids Climbing beans Cooking time Cold chain Case studies Competencies Cucurbita moschata Confocal Camel milk yoghurt Consumer acceptability Cassava leaves Curriculum development Cognitive restraint Campylobacter Climatic conditions Cultured meat Cholesterol Consumers’ survey Consumers’ perception Cattle Carbonated soft drinks Commercial Production Consumer choice criteria CSTR Commercially sterilized milk Consumption Cereulide Chicken breast Coriander powder Chilli-based product Collagen-containing raw materials Combined meat product Crispness Chemical properties Condiment Conservation approach Cellulose CNC Chestnut Castanea sativa Miller Coacervate Caryocar coriaceum Cereal puffing Commercially- processed Tomato pastes Computational Fluid Dynamics (CFD) Casein Complex modulus Cider Community of Practice Competitiveness Consumer awareness Consumer attitudes Consumer behaviour Collaboration Cake Cytotoxicity Chickpea proteins isolate Colour analysis

D

Distance learning Digital tools Dissolved oxygen Donkey milk disease incidence DSC Dynabeads Distance education Decision-making Delphi Dried fish Date seed Drying Drying temperature Dementia Drained weight DPPH drying Date seeds Diabetic Drinking dessert Direct expanded snack Drying kinetics Dough spreading Diffusive model Dimensions Dietary exposure Dysphagia Dairy farming Doukkala Dried Sergestid shrimp Dented bottles Diversity Dehydrated Thai chilli paste Dates Digitalisation Digital solution DATEM Dryland resources

E

Ecotrophelia contest Extrusion European Qualifications Framework Education Entrepreneurship Edible films Extraction solvent Extraction methods Extraction edible coating European Union E. coli O157 environmental management E-learning Emulsification Ethanol Encapsulation Edible coating edible film Experimental engineering design Egg White effective diffusion coefficients process times Extract Essential oils Extrusion processing Effective moisture diffusivity Engineering Experimentation Engineering education Elongation ratio Emotional eating Energy drinks eba Emerging technology Essential oil Extracts Electronic nose Extruded snacks Elephant foot yam flour E. coli Enterococcus Emulsified product Exposure assessment Energy Egg powder Environmental impact Eucheuma cottonii Enriched muffins

F

Finnish university students as consumers Fermentation time Functional properties Freeze-drying Food survey Figuig Fish Gelatin Food safety Functionality Fermentation Food chemistry Feedback Food engineering Functional Polysaccharide Fatty acids Flour quality Food garden Food Science and Technology Flipped classroom food Food Legislation Food Safety frozen storage food safety food process Food Engineering Food Science Food Technology Food safety education Food Recall Fermented foods Food patterns Food technology Furfural Fluorescence First-order reaction Flavonoid Free polyphenols Free-radical scavenging Feterita Flavonoids Fluidity Food science Fish skin gelatin Food packaging factors Food packaging attributes Food supply chains Food product types Fructooligosaccharides frequency of consumption Freeze drying Feed concentration ferulic acid Food Scientist Food Technologist food drying formative assessment fortification food and well-being food education Food science and technology Flakes Flour Flavourant Food additive Food label Fracture Flow properties Frozen food Food studies Food industry Functional foods fatty acid Fat sensation Fish Foodborne disease Farm size Food preservation Food Security Food education Food quality criteria Food chains Formula Fermented dairy products Food diet Fish waste Fish mortadella Fortification Flax seeds Finger millet Fermented fish dip powder Food quality Food and nutrition security Fermented coconut water Food Freezing Focus groups Food system Flour enrichment Fiber Flour blends Functional ingredients

G

Generic competences Ground maize slurry Group work Glycerol Genipap fruit glutaminase grape seed extract Glass transition GeneDisc green tea Greek deli salad Germination Grewia mucilage Galactooligosaccharides Gozitan honey Greek wines Grain puffing Gelatinization Germplasm Green bell pepper Gum Arabic Gel consistency Green coconut Gari Growth Gamma irradiation Gelatin Gum arabic Gum exudate Goat cheese Governance Gamification

H

HPLC Horn Plantain Banana Health Heat pump dryer Henderson and Pabis equation Hydrocarbon Heteropolymers Hydroxymethylfurfural Hulu-mur hesperetin high school students higher education students How People Learn hydrolysis kinetics Healthy dried fruit Herbal mangrove green tea Higher education degrees HPMC Human Capacity Health risks assessment High hydrostatic pressure High pressure processing Hot-sand-bed puffing Heat exchanger H2020

I

Indian mackerel (Rastrelliger kanagurta Cuvier) Instant flours Ice cream Ilex paraguariensis Iron availability Inflammation Innovation instrumentation Information Technology Interdisciplinary in vitro Digestion Immunoglobulin-A Injury Interactions Interleukin-8 isolated soy protein iron Ipomoea batatas Inulin Injection Brine Information literacy In vitro nutritive value Implementation Iron Chelation Infrastructure Incremental lifetime cancer risk Infant Investigations Interesterification Instant noodle Incubation period Irradiation Integron Innovation platform In-Vitro Protein digestibility

J

Jackfruit powder Jamun powder Jamming transition Job Market Jordan

K

Kinetics Kitchen garden kokumi Kersting’s groundnut Kintamani Kenya Kumasi-Ghana Karaerik Khalal

L

L. plantarum Laboratory Lysozyme activity LC-DAD-MS lipid oxidation learning LightCycler Lactic acid bacteria Lactation Lipid peroxidation Lactobacillus acidophilus Lactobacillus bulgaricus Listeria Lactobacillus leafy vegetables learning environments Listeria monocytogenes Lactobacillus plantarum Lacto pickles Lipid oxidation Lycopene Lactic cheese whey (LCW) Lactobacillus rhamnosus GG Lactobacillus paracasei Lettuce Logarithmic model Lentils Logit regression Learning Lipid Peroxidation Local product Labaneh L.paracasei Low sodium Low phosphate Lactic Acid bacteria Low-Fat Yoghurt Local food systems Local food

M

Mathematical-model Margin of Exposure Modelling; Lumped parameter analysis Modeling Mechanical essays Models Mixolab Microbial inactivation Marination Marinade Mills Microbial load Malnutrition miso microencapsulation multi-objective optimization multi-criteria decision-making Microbial starter Maillard Mineral bioavailability Moisture sorption isotherm Microbial stability Mango peel Microbial thermal inactivation Microwave-assisted drying Milling properties Model lipid membrane Melastoma malabathricum modified atmosphere Modelling magnesium Microwave Muscle Mantle Monodora myristica Monomeric anthocyanins Melanoidins Modeling Growth Microencapsulation Microcapsules Microbial quality mineral Made-in-transit (MIT) Mozzarella cheese Margin of exposure Molecular Gastronomy Meat substitutes Media discourse Mathematical Modelling Mathematical Modeling Milk and dairy products Mastication Mediterranean Diet Microwave puffing Mold and yeast count Multi-actor collaboration Mass market competition Motivations Meatball Microgreen blend

N

Nutritional content Northern Cameroon New Nordic Cuisine natural antioxidants Nanotechnology Nanoscience nutritional value Nutrient Net isosteric heat of sorption Net integral enthalpy Net integral entropy Nuggets nutrition-related diseases Nut milk Nigeria Network Note by Note Cooking Nutrition Non-thermal technology Nicotiana rustica L Nanofiltration Non-technological innovation Nutrient content Natural food preservative Noodles Nutritional quality

O

Organoleptic Organoleptic qualities Olive oil Olfactometry optimization osmotic dehydration oven onion slices Optimization Optimum Oriza sativa L. olive mill wastewater organic residues Optimized popping condition ORAC Osmotic dehydration Oxidation Ordinal Regression organic acid Oryza sativa L Organoleptic Quality Oreochromus niloticus O/W emulsion Overpressure rotary retorts Olive pulp Olive Oil Oxidation stability Oils Olive fruit storage Oil storage Osmotic Dehydration Oil Stability Obstacles Okara Omega-3

P

Physical properties Project-based courses PAHs pH Physico-chemical Pathogens Peer-teaching Peer assessment Pre-treatments Packed Food Puncture tests Probiotics Pomegranate Physical stability Pinus pinaster Pine bark Phenolic compounds polyphenols papaya fruit post-harvest Public perception Page equation Pronase Publishing Trends Processing effects Phenolic Compounds P. Lunatus Principal component analysis Phytochemical properties Portuguese cabbage Peroxidase Proximate composition Phenolic acids physical and sensory properties Polydextrose Physicochemical Pineapple crown Processing proportional deformity modulus pork meat physicochemical characterization Public health Protein content phenolic compounds PCA analysis protein hydrolysis process simulation pretreatments Popped rice Paddy Protease inhibitors Pheonix dactylifera L. Probiotic pinhão starch Pasting properties Pre-packaged food Pendulum test Phenolic content Perceptual assessment of sensory properties POD disciplinary Phenolic Packaging Preservation Professional qualifications Predictive microbiology Pumpkin seeds Physicochemical powder properties Physicochemical properties Perception Phenolics Policy Polycyclic aromatic hydrocarbons Project-based learning Prebiotic fibre Plant-based meat Phytochemical Propionibacterium freudenreichii subsp. shermanii Protective sultures Phosphoric acid Packaging materials Parameter Estimation Product defects Phytochemicals Polyphenols Phenol Phenols Pasteurized milk Protein Probiotic non dairy beverage Physicochemical characteristics Pulsed electric field Phthalates Pineapple peels Polysaccharides Pressure parboiling Propyl gallate Policy support Pro-vitamin A cassava Protein quality

Q

quality parameters Quantitative Analysis Quality quality criteria quaternary ammonium compounds Quinoa Quality characteristics

R

Reasons for food waste Refractance window drying technology Risk Assessment Raisins Research Rheolog Rheological properties Reorganization Risk Communication Risk Management Response surface methodology Rice flour Red sweet pepper Rice varieties Resistant starch reducing power response surface methodology rupture force radical scavenging RP-HPLC Rosehip Regulation of professions Response surface methodolog Rose Radical Scavenging Activity Raw milk Runge-Kutta Retort Rusk Rehydrated quality Response Surface Methodology Regulatory requirements Rice bran(RB)

S

Storage Sausage Strawberry Sourdough Skills Specific competences Sensory evaluation Sunflower protein isolates Sodium chloride Sensory analysis Self-directed learning Solar drying Shelf-life stability and modeling Self-Supporting Films Sensory Qualities Starch Based Films Sorbitol Sucrose loss Seed oils Spain Sorghum Spices Sensory attributes Systems integral theory solid lipid particles sophisticated software strawberries synthetic antioxidant sponge cake studies Safety sugar-snap cookies swine production semifermented tea Specific energy in cutting Size reduction Shaping of vegetables Smart specialization strategy Spreading pressure Soybean Sorption isotherm Solids-melting Significant difference Stevia sweeteners Solubility Schinus areira Starter culture Steptococcus thermophilus Soft skills Satisfaction Seaweed extract Seafood Salmonella typhimurium Solanum macrocarpon Sensory Spray drying Star gooseberry Soft Skills shelf life Saskatoon berries drying Structural changes Sorption properties storage starvation Squid Samosa Sensory properties Superheated steam Snack Substitution Synbiotic Shelf life Storage period Syria Single screw extruder Starch digestibility Shelf-Life Prediction Smart packaging Satisfaction survey Sweetener Steviol glycosides Survivals Sylhet sugar Streptococcus thermophilus SME Saponins Spectrophotometric method Salted fish Snakehead fish Strawberry juice Stability Supplement Sustainable food systems Salt reduction Seasoning Sterilization Sunflower oil Staling Sansai Spoilage Saliva Stabilizer Syneresis Sensory characterization SMARTCHAIN Short food supply chain Sustainability Short food supply chains Social Innovation Social living systems Success factors Sustainable consumption Short food chains Stakeholder interviews SFSC Short Food Supply Chains Smart solutions soybean by-product Seaweed flour

T

Type of food waste Tomato Traditional recipe Thermal food processing Third cycle studies Technology transfer Turbidity Tocopherols Training strat Training provision Training needs temperature abuses training teaching Training Trends Tzatziki Tuna Thermal transition Techniques Tenderness Time-temperature combination Temperature Total phenolic Type-2 diabetes Texture Thin layer models Thermal properties transportation materials TBARS tutorship treatment tablet PC Trypsin-like endopeotidase Thermal gelation Texturized soy protein Thermal analysis Twin-screw extruder Texture of vegetables Time temperature indicators Triglyceride Triterpenes Traditional anchovy Thyme Thai condiment Toast Taro flour Tetracycline Texture profile Taste Thermic Treatment Tea Traditional process Tomato fruit Thermal denaturation-aggregation Total viable count Total coliform count Trust Technological innovation The Netherland Taro Textural properties TGase Texture Profile Analysis

U

University-industry relations Ultra-high Urban farming Urban gardening umami User driven innovation Ultrasound-assisted extraction UV-C light Utilization UV-C radiation Ultrasound extraction UV absorbance Uniaxial compression test Underutilized Uncontrolled eating Ultrasound Urease Unripe plantain

V

Valorization of knowledge Vitamin A vitamin C Viscosity volume measurement VIDAS- ICE VIDAS-UP Value creation Variability Vitamin C Value chain Volume area and shape changes Viability ViolaÖwittrockiana Vacuum-assisted microwave drying Viscosit Vegetables Vitis vinifera Volume expansion ratio Vacuum packaging Videofluoroscopy Value proposition Value addition

W

Waste reduction Wheat Web-based simulation Wheat quality Water activity Water content Web of Science Wheat-barley composite flour Water White rice waste management water uptake world hunger Whole-wheat Willingness to consume Water kefir Waste processing Wild edible food systems Water chestnut flour Wafer Whey proteins Wild tree fruits

X

Xopolysaccharide

Y

Yerba mate Yellow root cassava Yogurts Yoghurt

Z

Zucchini Zizyphus lotus(L.)

α

α-linolenic acid

β

β-carotene β-Carotene β-glucuronidase

γ

γ-glutamyltranspeptidase