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Electronic nose determines seafood quality.: An article from: Emerging Food R&D Report
🇺🇸 United States
Electronic nose determines seafood quality.: An article fro…
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Incorporate antimicrobial chitosan, zinc oxide nanoparticles into yam starch films.: An article from: Emerging Food R&D Report
🇺🇸 United States
Incorporate antimicrobial chitosan, zinc oxide nanoparticle…
By: Mengshi Lin
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Substrate processing alters starch digestibility.: An article from: Emerging Food R&D Report
🇺🇸 United States
Substrate processing alters starch digestibility.: An artic…
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Model functional properties of proteins from amino acid composition.: An article from: Emerging Food R&D Report
🇺🇸 United States
Model functional properties of proteins from amino acid com…
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Relate structure, rheology to interparticle interactions and gelation.: An article from: Emerging Food R&D Report
🇺🇸 United States
Relate structure, rheology to interparticle interactions an…
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Recovery step increases number of bifidobacteria in dairy products.: An article from: Emerging Food R&D Report
🇺🇸 United States
Recovery step increases number of bifidobacteria in dairy p…
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Chewing gum significantly reduces potential for gingivitis.: An article from: Emerging Food R&D Report
🇺🇸 United States
Chewing gum significantly reduces potential for gingivitis.…
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Sour cream can be carrier of probiotic cultures.: An article from: Emerging Food R&D Report
🇺🇸 United States
Sour cream can be carrier of probiotic cultures.: An articl…
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Technology for stabilizing and extracting natural nutrients from rice bran: An article from: Emerging Food R&D Report
🇺🇸 United States
Technology for stabilizing and extracting natural nutrients…
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Modified rice starch could find fat replacer applications.(Brief Article): An article from: Emerging Food R&D Report
🇺🇸 United States
Modified rice starch could find fat replacer applications.(…
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Look to signal processing to improve process and equipment monitoring.(Brief Article): An article from: Emerging Food R&D Report
🇺🇸 United States
Look to signal processing to improve process and equipment …
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Low-pressure cold plasma reduces Aspergillus, aflatoxin levels on nuts, legumes.: An article from: Microbial Update International
🇺🇸 United States
Low-pressure cold plasma reduces Aspergillus, aflatoxin lev…
By: Unavailable
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Rice flour batter absorbs less oil.: An article from: Emerging Food R&D Report
🇺🇸 United States
Rice flour batter absorbs less oil.: An article from: Emerg…
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Ultra-thin chitosan-polyethylene oxide films offer metal-binding and antibacterial activity.: An article from: Emerging Food R&D Report
🇺🇸 United States
Ultra-thin chitosan-polyethylene oxide films offer metal-bi…
By: Gale Reference Team
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Develop sensors for specific process control.: An article from: Emerging Food R&D Report
🇺🇸 United States
Develop sensors for specific process control.: An article f…
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Optimize the blanching process for carrots.: An article from: Emerging Food R&D Report
🇺🇸 United States
Optimize the blanching process for carrots.: An article fro…
By: Unavailable
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Evaluate antioxidant activity of phytosteryl ferulates using a simple process.: An article from: Emerging Food R&D Report
🇺🇸 United States
Evaluate antioxidant activity of phytosteryl ferulates usin…
By: Unavailable
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New process produces lower trans-fat foods.: An article from: Emerging Food R&D Report
🇺🇸 United States
New process produces lower trans-fat foods.: An article fro…
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Protein facilitates meat tenderization process.: An article from: Emerging Food R&D Report
🇺🇸 United States
Protein facilitates meat tenderization process.: An article…
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Prototype process separates whey into at least five proteins.: An article from: Emerging Food R&D Report
🇺🇸 United States
Prototype process separates whey into at least five protein…
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Produce prebiotic ketose sugars using enzymatic processes.: An article from: Emerging Food R&D Report
🇺🇸 United States
Produce prebiotic ketose sugars using enzymatic processes.:…
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Process yields near-100% pure soy protein fractions.: An article from: Emerging Food R&D Report
🇺🇸 United States
Process yields near-100% pure soy protein fractions.: An ar…
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Supercritical fluids optimize the drying of pasta.: An article from: Emerging Food R&D Report
🇺🇸 United States
Supercritical fluids optimize the drying of pasta.: An arti…
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Perceiving the flavor of dietary fats.: An article from: Emerging Food R&D Report
🇺🇸 United States
Perceiving the flavor of dietary fats.: An article from: Em…
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Interactions occur between ginseng saponins and whey protein.: An article from: Emerging Food R&D Report
🇺🇸 United States
Interactions occur between ginseng saponins and whey protei…
By: Unavailable
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High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.: An article from: Microbial Update International
🇺🇸 United States
High levels of carbon dioxide do not increase effectiveness…
By: Gale Reference Team
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Use infrared technology for high-speed meat inspection.: An article from: Microbial Update International
🇺🇸 United States
Use infrared technology for high-speed meat inspection.: An…
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Intermediate moisture extrusion enhances enzyme activity.: An article from: Emerging Food R&D Report
🇺🇸 United States
Intermediate moisture extrusion enhances enzyme activity.: …
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High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.: An article from: Emerging Food R&D Report
🇺🇸 United States
High levels of carbon dioxide do not increase effectiveness…
By: Gale Reference Team
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Decontaminate aflatoxin in peanut meal using extrusion cooking.: An article from: Microbial Update International
🇺🇸 United States
Decontaminate aflatoxin in peanut meal using extrusion cook…
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Purify, genetically characterize bacteriocin for C. botulinum.(Brief Article): An article from: Microbial Update International
🇺🇸 United States
Purify, genetically characterize bacteriocin for C. botulin…
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Antimicrobial activity of hydrophobically modified chitosan.: An article from: Microbial Update International
🇺🇸 United States
Antimicrobial activity of hydrophobically modified chitosan…
By: Unavailable
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