"Food Technology" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
The application of knowledge to the food industry.
| Descriptor ID |
D005524
|
| MeSH Number(s) |
J01.576.423.850
|
| Concept/Terms |
Food Sciences- Food Sciences
- Food Science
- Science, Food
- Sciences, Food
|
Below are MeSH descriptors whose meaning is more general than "Food Technology".
Below are MeSH descriptors whose meaning is more specific than "Food Technology".
This graph shows the total number of publications written about "Food Technology" by people in this website by year, and whether "Food Technology" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 1998 | 0 | 1 | 1 |
| 2006 | 1 | 1 | 2 |
| 2007 | 2 | 1 | 3 |
| 2008 | 1 | 0 | 1 |
| 2009 | 1 | 0 | 1 |
| 2010 | 2 | 0 | 2 |
| 2011 | 2 | 2 | 4 |
| 2012 | 3 | 0 | 3 |
| 2014 | 2 | 0 | 2 |
| 2015 | 3 | 1 | 4 |
| 2016 | 1 | 0 | 1 |
| 2017 | 1 | 1 | 2 |
| 2018 | 0 | 1 | 1 |
| 2019 | 0 | 1 | 1 |
| 2020 | 1 | 3 | 4 |
| 2022 | 1 | 0 | 1 |
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click here.
Below are the most recent publications written about "Food Technology" by people in Profiles.
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Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr. 2023; 63(23):6423-6444.
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Jing H, Sun J, Mu Y, Obadi M, McClements DJ, Xu B. Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates. Food Funct. 2020 Aug 01; 11(8):7084-7094.
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Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. Compr Rev Food Sci Food Saf. 2020 09; 19(5):2677-2700.
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Ma D, Huang Q, Wu Y, Chen J, Lu X, McClements DJ, Wang Y. Encapsulation of emulsions by a novel delivery system of fluid core-hard shell biopolymer particles to retard lipid oxidation. Food Funct. 2020 Jul 01; 11(7):5788-5798.
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McClements DJ. Future foods: a manifesto for research priorities in structural design of foods. Food Funct. 2020 Mar 01; 11(3):1933-1945.
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Koo CKW, Chung C, Fu JR, Sher A, Rousset P, McClements DJ. Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions. Food Res Int. 2019 09; 123:779-789.
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Ye J, Liu C, Luo S, Hu X, McClements DJ. Modification of the digestibility of extruded rice starch by enzyme treatment (?-amylolysis): An in vitro study. Food Res Int. 2018 09; 111:590-596.
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McClements DJ, Chung C, Wu BC. Structural design approaches for creating fat droplet and starch granule mimetics. Food Funct. 2017 Feb 22; 8(2):498-510.
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Zeeb B, McClements DJ, Weiss J. Enzyme-Based Strategies for Structuring Foods for Improved Functionality. Annu Rev Food Sci Technol. 2017 02 28; 8:21-34.
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Liu F, Wang D, Sun C, McClements DJ, Gao Y. Utilization of interfacial engineering to improve physicochemical stability of ?-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates. Food Chem. 2016 Aug 15; 205:129-39.