Showing 1 - 20 results of 76 for search 'FOOD PRODUCTION', query time: 0.72s Refine Results
  1. 1
    DEVELOPMENT OF QUANTITATIVE METHODS FOR INDIVIDUAL ANTHOCYANINS IN CRANBERRY AND CRANBERRY PRODUCTS.
    by FULEKI, TIBOR
    Published 1967
    Subjects: “...Food science...”
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  2. 2
    Novel biological conversions: Development of value -added products from food -processing wastes and bioremediation of polymeric dyes
    by Zheng, Zuoxing
    Published 1999
    Subjects: “...Food science|Microbiology...”
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  3. 3
    Food-grade nanodispersions for encapsulation, protection and delivery of bioactive food components
    by Qian, Cheng
    Published 2013
    Subjects: “...Food Science...”
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  4. 4
    Food quality regulation under trade agreements: Effects on the supply of food safety and competitiveness
    by Hooker, Neal Hilton
    Published 1997
    “... regulation. A better understanding of the effects of such rapprochement efforts on trade in food products...”
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  5. 5
    Study of mechanisms underlying the infusion of starch-based food materials by oil-based liquid foods
    by Hicsasmaz, Zeynep
    Published 1990
    Subjects: “...Food science|Chemical engineering|Chemistry...”
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  6. 6
    Lubricated squeezing flow of semi-liquid foods
    by Corradini, Maria Gisela
    Published 2004
    Subjects: “...Food science...”
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  7. 7
    Utilization of interfacial engineering to improve food emulsion properties
    by Guzey, Demet
    Published 2006
    Subjects: “...Food science...”
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  8. 8
    Influence of composition and structure on optical properties of food emulsions
    by Chantrapornchai, Withida
    Published 2001
    Subjects: “...Food science...”
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  9. 9
    Rationalizing lipid nanoemulsion formation for utilization in the food and beverage industry
    by Rao, Jiajia
    Published 2013
    Subjects: “...Food Science|Agriculture|Nanotechnology...”
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  10. 10
    Surface modification of food contact materials for processing and packaging applications
    by Barish, Jeffrey A
    Published 2013
    Subjects: “...Food Science|Materials science...”
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  11. 11
    Theoretical and empirical analysis of the economics of traceability adoption in food supply chains
    by Souza Monteiro, Diogo M
    Published 2007
    “... systems establish the path of information on food origins, attributes, and production and processing...”
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  12. 12
    Antioxidant mechanisms of continuous phase protein in oil -in -water food emulsions
    by Elias, Ryan J
    Published 2006
    Subjects: “...Food science...”
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  13. 13
    Culinary scapes: Contesting food, gender and nation in South Asia and its diaspora
    by Mannur, Anita
    Published 2002
    “... disciplinary locations. It ends with an exploration of the politics of food production in Ketan Mehta's Mirch...”
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  14. 14
    Lactic acid fermentation and phytochemical synergies for food safety and human health applications
    by Apostolidis, Emmanouil
    Published 2008
    “... health challenges. Healthier food and ingredient design for addressing above health challenges could...”
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  15. 15
    The effect of processing conditions and ingredient interactions on the physicochemical properties of whey protein isolate-stabilized emulsions
    by Demetriades, Kyros
    Published 1998
    Subjects: “...Food science...”
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  16. 16
    Oxidative-antioxidative interactions in the processing of edible oils
    by Wilhelm, Carolyn Louise
    Published 1990
    Subjects: “...Food science...”
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  17. 17
    Solubilization and characterization of spore coat proteins of Clostridium perfringens
    by Ryu, Sangryeol
    Published 1989
    Subjects: “...Food science...”
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  18. 18
    Extraction and functional properties of ultrasonicated chitin and chitosan from crustacean byproducts
    by Kjartansson, Gunnar Thor
    Published 2008
    Subjects: “...Food science...”
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  19. 19
    Massachusetts agriculture and food self -sufficiency: An analysis of change from 1974 through 1997
    by Holm, David Lee
    Published 2001
    “... between retail value of food production and value of consumption, increased from 13.7 percent in 1975...”
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  20. 20
    Effects of free fatty acids, mono- and diacylglycerols on oxidative stability of soybean oil-in-water emulsions
    by Waraho, Thaddao
    Published 2011
    Subjects: “...Food Science...”
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