Showing 1 - 9 results of 9 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.40s Refine Results
  1. 1
    Assessment Of Consumer Perceptions About Food Processing Technologies For Cooperative Extension Educational Initiatives
    by Arnold, Nicole Leanne
    Published 2021
    Subjects: “...food processing technologies...”
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  2. 2
    Textural and Physical Properties of Fat-Free Turkey-Beef Frankfurters: Effects of Non-Meat Ingredients and End-Point Temperature
    by Innawong, Bhundit
    Published 2014
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  3. 3
    Role of dry beans (Phaseolus vulgaris L.) in binding bile salts and modulating lipid digestion: Impact of the bean matrix and high-hydrostatic pressure processing
    by Lin, Tiantian
    Published 2021
    Subjects: “...Food matrix...”
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  4. 4
    Characterizing Interfacial and Bulk Interactions Between Cellulose Ethers and Bile Salts: Impact on In Vitro Lipid Digestion
    by Zornjak, Jennifer Anne
    Published 2020
    “... and common food additives, might be promising ingredients to control lipid digestion either by creating...”
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  5. 5
    The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization
    by Powell, Jodi
    Published 2014
    “...Sweet cream liquid buttermilk and skimmed milk ingredients were heat processed and/or exposed...”
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  6. 6
    Characterization and Application of Peanut Root Extracts
    by Holland, Kevin W.
    Published 2014
    “... effects, but further research is necessary to eliminate peanut root extracts as a possible food ingredient...”
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  7. 7
    Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts
    by Schilling, Mark Wesley
    Published 2014
    “..., and non-exudative (RFN) semimembranosus muscle differing in amount of modified food starch (MFS), sodium...”
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  8. 8
    Nutritional Value of Spent Hibiscus Calyces and Assessment of Consumers' Knowledge and Perception of Hibiscus Products for the Promotion of their Consumption
    by Ndiaye, Oumoule
    Published 2021
    “... functional ingredient in food products or for producing nutraceutical products. Use of spent calyces...”
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  9. 9
    Post-harvest spray treatments to reduce Salmonella contamination on cantaloupe surfaces
    by Saucedo-Alderete, Raúl O.
    Published 2015
    “...) is the active ingredient of some antiseptic oral mouth rinses and has a broad antimicrobial spectrum with a...”
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