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Emerging Food R&D Report

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Total result: 935 articles

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Enzymes could improve oat-based gluten-free bread quality.
November 01, 2009

Develop, evaluate fruit-flavored pre- and post-workout sport drinks.
November 01, 2009

Synthesize soy protein isolate-montmorillonite nanocomposites for biod...
November 01, 2009

Trehalose optimizes physicochemical, sensory aspects of freeze-dried s...
November 01, 2009

Determine, compare aroma components in dairy and soy yogurts.
November 01, 2009

Novel nanoparticle sensors indicate food pH.
November 01, 2009

Examine rapid tools for evaluating wine quality.
November 01, 2009

In real time, study chemical modifications of tomato carotenoids.
November 01, 2009

Track herbaceous flavor in Concord grape juice.
November 01, 2009

Dietary curcumin.(Executives ... FYI)
November 01, 2009

Investigate unusual browning reaction in cheese.
October 01, 2009

Develop a novel palatability enhancer using algal biomeal.
October 01, 2009

Laser tattoos are alternative labels for fruit.
October 01, 2009

High-temperature natural antioxidant improves soy oil for frying.
October 01, 2009

Assess impact of ingredients, processing strategies on tortilla cellul...
October 01, 2009

Develop peanut pasta using peanut flour.
October 01, 2009

Extend shelf life of ready-to-eat freshly cut asparagus in MAP.
October 01, 2009

Use acetic acid and sodium benzoate for salt-free preservation of non-...
October 01, 2009

Increase vitamin D levels in milk.
October 01, 2009

Infrared (IR) radiation.(Executives ... FYI)
October 01, 2009

Chitosan coating.(Executives ... FYI)
October 01, 2009

Galactomannan-based edible coating improves shelf life of cheese.
September 01, 2009

All-natural sweetness enhancer targeted for food, beverages.
September 01, 2009

Sustainable source acquired for omega-3 fatty acid.
September 01, 2009

Speed search for flavor enhancers, maskers.
September 01, 2009

Sodium caseinate edible coating optimizes physicochemical, textural pr...
September 01, 2009

High pressures extend shelf life of soymilk.
September 01, 2009

Microperforated poly(lactic acid) packaging improves blueberry shelf l...
September 01, 2009

Incorporate blueberry puree into soy burgers for health benefits.
September 01, 2009

Irradiation-induced furan formation limited in freshly cut fruits and ...
September 01, 2009

Grape varieties.(Executives ... FYI)
September 01, 2009

Structuring prebiotic blends.(Executives ... FYI)
September 01, 2009

Fiber, antioxidants affect bread rheology and performance.
August 01, 2009

Date fiber has potential as a functional ingredient.
August 01, 2009

Amino acids under various pH conditions impact the pasting properties ...
August 01, 2009

Whey protein isolate solution reduces oil absorption in deep-fried, ba...
August 01, 2009

Ginger extract inhibits lipid oxidation in ground beef.
August 01, 2009

Generate antiangiogenic peptides by the action of B. polymyxa protease...
August 01, 2009

Starch-lipid composites eliminate syneresis in yogurt.
August 01, 2009

Characterize aroma profile of thornless blackberry.
August 01, 2009

Evaluate enriched agar medium for routine isolation and enumeration of...
August 01, 2009

An infusion.(Executives ... FYI)
August 01, 2009

A key bacterial compound.(Executives ... FYI)
August 01, 2009

Food packaging.(Executives ... FYI)
August 01, 2009

Starch-lipid composites.(Executives ... FYI)
July 01, 2009

Trehalose.(Executives ... FYI)
July 01, 2009

Green leaf lettuce.(Executives ... FYI)
July 01, 2009

Consider yogurt ice cream alternative using inulin, isomalt.
July 01, 2009

High hydrostatic pressure enhances resistance to thermal denaturation,...
July 01, 2009

Extruder operating conditions affect the production of edible films.
July 01, 2009

Artificial gut to facilitate healthy product development.
July 01, 2009

Fat makes us feel fuller.
July 01, 2009

Potential of light transmission to measure whey fat losses, improve ch...
July 01, 2009

Monitor biochemical changes during cheese ripening with infrared micro...
July 01, 2009

Increase dietary fiber levels in extrusion-puffed cereals.
July 01, 2009

Modified whey protein concentrate affects texture of frozen dough.
July 01, 2009

Consumers may accept high-protein yogurts.
June 01, 2009

High pressure and heat optimize rheology of yogurt model.
June 01, 2009

Optimize microencapsulation of probiotic bacteria for stability.
June 01, 2009

Compare stability of different hydrocolloid emulsions.
June 01, 2009

Pulsed electric fields can preserve juice quality.
June 01, 2009

Presoaking hurts rice flavor.
June 01, 2009

Pyrazine compounds contribute to earthy-bell pepper flavor in Cheddar ...
June 01, 2009

Milk, sucrose may reduce bitterness, astringency of polyphenolic extra...
June 01, 2009

Use gelatin hydrolysate as a natural ice modulator.
June 01, 2009

A packaging system.(Executives ... FYI)
June 01, 2009

Lignin.(Executives ... FYI)
June 01, 2009

Monitor composition, flavor quality of Cheddar cheese during ripening ...
May 01, 2009

Flavor-enhancing properties of tagatose limited in bakery products.
May 01, 2009

Amaranth grain extract may extend bread shelf life.
May 01, 2009

Increase growth, activity of probiotics using germinated soymilk.
May 01, 2009

Executives ... FYI.
May 01, 2009

Research identifies new class of phytoalexin-enriched functional foods...
May 01, 2009

Develop nutritionally, organoleptically optimized papaya pulp nectar u...
May 01, 2009

Examine oxygen barrier performance of multilayer films.
May 01, 2009

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