Showing 1 - 20 results of 43 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.83s Refine Results
  1. 1
    Technological processes study for high value health ingredients and foods production
    by Bonoli, Matteo <1978>
    Published 2008
    “...This PhD thesis describes set up of technological models for obtaining high health value foods...”
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    Doctoral Thesis
  2. 2
    Valorisation of Compounds with High Nutritional Value from Cocoa By-Products as Food Ingredients and Additives
    by Rojo Poveda, Olga
    Published 2021
    Subjects: “...Functional food...”
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    Doctoral Thesis
  3. 3
    Functional and nutritional characteristics of Bambara groundnut milk powder as an ingredient in yoghurt
    by Hardy, Zolelwa
    Published 2017
    Subjects: “...Food substitutes...”
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  4. 4
    Bioactive food ingredient acceptance of health conscious consumers in two adjoining subcouncils of the City of Cape Town
    by OConnor, Karen
    Published 2012
    Subjects: “...Food industry and trade -- Quality control -- South Africa...”
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  5. 5
    Bioactive food ingredient acceptance of health conscious consumers in two adjoining subcouncils of the city of Cape Town
    by O'connor, Karen
    Published 2016
    “...Thesis (Mtech(Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2010...”
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  6. 6
    Isolation and characterization of protein fractions from chickpea («Cicer arietinum» L.) and oat («Avena sativa» L.) seeds using proteomic techniques
    by Chang, Yu-Wei
    Published 2010
    Subjects: “...Agriculture - Food Science and Technology...”
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    Others
  7. 7
    Techno-functional and sensory properties of salad dressing-type emulsion prepared with pulse flours and pulse fractions
    by Ma, Zhen
    Published 2013
    Subjects: “...Agriculture - Food Science and Technology...”
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  8. 8
    Biophysical studies of the structure-function of alpha-Lactalbumin-Oleic acid complexes cytotoxic against lymphocytic leukemia (L1210 mouse) cell line
    by Nsonzi, Frances
    Published 2014
    Subjects: “...Agriculture - Food Science and Technology...”
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  9. 9
    Nutritional and functional properties of popped little millet («Panicum sumatrense»)
    by Kapoor, Priyanka
    Published 2013
    Subjects: “...Agriculture - Food Science and Technology...”
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    Others
  10. 10
    Expression and characterization of an extremely thermostable Beta Glycosidase (Mannosidase) from the hyperthermophilic Aracheon Pyrococcus Furiosus DSM3638 and mutation studies in the active site
    by Park, Sung-Hoon
    Published 2011
    Subjects: “...Agriculture - Food Science and Technology...”
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  11. 11
    Mechanism of formation and mass spectral characterization of thermally generated toxicants: chloropropanols and their esters
    by Rahn, Anja
    Published 2014
    Subjects: “...Agriculture - Food Science and Technology...”
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    Others
  12. 12
    Assessment of the angiotensin I-converting enzyme (ACE) inhibitory properties of bean protein hydrolysates
    by Rui, Xin
    Published 2013
    Subjects: “...Agriculture - Food Science and Technology...”
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  13. 13
    Accelerated aging of wheat grains-a prelude
    by Arumugam, Deepika
    Published 2012
    Subjects: “...Agriculture - Food Science and Technology...”
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    Others
  14. 14
    Supplementation of beverage, yogurt and probiotic fermented milk with lentil flour and pea flour and study of the microbial, physical and sensory properties of supplemented products after production during storage
    by Zare, Fatemeh
    Published 2011
    Subjects: “...Agriculture - Food Science and Technology...”
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  15. 15
    Microwave-assisted extraction (MAE) of Secoisolariciresinol Diglucoside (SDG) from flaxseed
    by Nemes, Simona
    Published 2008
    Subjects: “...Agriculture - Food Science and Technology...”
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  16. 16
    Microwave assisted extraction optimisation of industrially applicable lipids from grain amaranth
    by Joshi, Siddhartha P
    Published 2014
    Subjects: “...Agriculture - Food Science and Technology...”
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    Others
  17. 17
    Identification of genetic, environmental and technologic factors associated to the variability of vitamins in common wheat and wheat based food products
    by Nurit, Eric
    Published 2015
    “... have been underestimated. It is therefore unfortunate that most of wheat-based food products are mostly...”
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  18. 18
    Potato starch modification using the ozone technology
    by Silva, Nanci Castanha da
    Published 2017
    Subjects: “...Emerging technologies...”
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    Others
  19. 19
    Development of a food multimix to address malnutrition amongst the elderly
    by Matiwane, N. B.
    Published 2016
    Subjects: “...Food multi-mix...”
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  20. 20
    A food multi-mix supplement for pregnant women in the Vaal Region
    by Twenefor, Charlotte
    Published 2015
    “...M. Tech Food Service Management (Hospitality, Tourism and Public Relations, Faculty of Human...”
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    Others
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