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Emerging Food R&D Report
Click on article title to view & purchase. Articles are sorted by their publication date in reverse chronological order.
Total result: 914 articles |
 Page 4 of 13 
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Transducer detects fruit pits.
October 01, 2007
Jet-cooking process increases oxidation in starch-oil composites.
October 01, 2007
Nutritional and functional benefits of Okara in various food systems.
October 01, 2007
Lipid-binding proteins have little effect on flavor stability of beer.
October 01, 2007
Determine water content in low-moisture, high-sugar fruit powder by di...
October 01, 2007
Executives ...(FYI)
October 01, 2007
Executives ...(FYI)
October 01, 2007
Reduce photo-oxidation off-flavor by using iridescent films.
September 01, 2007
Microwave blanching impacts flavor compounds in peanuts.
September 01, 2007
Optimize flavonoid production through metabolic engineering.
September 01, 2007
Unique volatile compounds may help generate sweetness in Borneo orange...
September 01, 2007
RFID technology to find broad markets.
September 01, 2007
Generate nanotubes from milk protein for encapsulation, gelling applic...
September 01, 2007
Nanolevel solubilization technology.
September 01, 2007
Technique removes functional beta-casein from milk.
September 01, 2007
Degradation of folate limited in vegetables.
September 01, 2007
Executives ... FYI.
September 01, 2007
Executives ... FYI.
August 01, 2007
Polyphenol in green tea has cell-protecting capacity.
August 01, 2007
Peanut concentrate could be alternative emulsifier.
August 01, 2007
Pre-fermentation juice treatments offer alternative to sulfiting.
August 01, 2007
Novel enzyme immobilization technique uses energy-curable materials fo...
August 01, 2007
Inulin, isomalt lead to yogurt ice cream alternative.
August 01, 2007
Optimize thermodynamics of flavor adsorption.
August 01, 2007
Controlling organic acids impacts sour taste.
August 01, 2007
Edible ethanol byproduct is source of novel foods.
August 01, 2007
Improved sweetener available for licensing.
August 01, 2007
Seaweed wines are more healthy but have antioxidation issues.
July 01, 2007
Try oat hydrocolloid as a substitute for cocoa butter; mass transfer i...
July 01, 2007
Dairy, biofuel byproducts offer new route to films.
July 01, 2007
Making seafood products with a high-fiber content.
July 01, 2007
Add whey to noodles to improve their nutritional profile.
July 01, 2007
Executives ... FYI.
July 01, 2007
Prenylflavonoids in hops and beer may slow proliferation of prostate c...
July 01, 2007
Zein self-assembled nanoscale structures for microencapsulation.
July 01, 2007
Adding beta-glucans, arabinoxylans improves cereal health profiles.
July 01, 2007
New lab test to determine glycemic impact of food.
July 01, 2007
Utilize soybeans and their components in textured soy protein foods.
June 01, 2007
Vitamin E increases thermal stability of myoglobin extracted from grou...
June 01, 2007
Gluten-free fresh egg pasta analogues contain buckwheat.
June 01, 2007
Fish-based gelatin films offer moisture barrier.
June 01, 2007
Use low-cost extruder to produce nutritional bean products.
June 01, 2007
Differential degradation of pectin may be linked to fruit quality.
June 01, 2007
Tailor yogurt for diabetes and hypertension management.
June 01, 2007
Understand the stickiness of flour tortillas.
June 01, 2007
Characterize antioxidant capacity of phenolic compounds from cowpeas.
June 01, 2007
Microfiltration of skim milk.(Executives ... FYI)
June 01, 2007
Contributors of energy.(Executives ... FYI)
June 01, 2007
New approach for nutritional analysis.
May 01, 2007
Fish byproducts have commercial possibilities.
May 01, 2007
Determine dough rheological properties during sheeting operations.
May 01, 2007
Quantify activity of commercial prebiotics.
May 01, 2007
Executives ... FYI.
May 01, 2007
Dried lactic cultures have storage, handling advantages.
May 01, 2007
Dry technology improves taste of milk- and dairy-based products.
May 01, 2007
Optimize the nutrition from onions.
May 01, 2007
Antioxidant activity high in tomato fractions.
May 01, 2007
Produce pure limonoid compounds.
May 01, 2007
High-fiber extruded cereal product incorporates apple.
April 01, 2007
Microwave cake baking offers improved textural properties.
April 01, 2007
Simultaneous infrared dry blanching and dehydration for fruits and veg...
April 01, 2007
Try chitosan as a clarification treatment for apple juice.
April 01, 2007
Coating and defatting improve oxidation resistance in roasted peanuts.
April 01, 2007
Specific acids facilitate umami taste in cheese.
April 01, 2007
Modeling of frying predicts key quality parameters.
April 01, 2007
Certain cleaning strategies, validation prevent allergen cross-contami...
April 01, 2007
Knowledge of protein mixture rheology helps when designing foods.
April 01, 2007
Gelatin.(Executives: FYI)
April 01, 2007
Flavor quality and oxidative stability.(Executives: FYI)
April 01, 2007
Technique evaluates enzyme's potency.
March 01, 2007
Source pectin from sugar beet pulp.
March 01, 2007
New technique characterizes the pore structure of food.
March 01, 2007
Inactivate enzymes using thermal-assisted high-pressure processing.
March 01, 2007
Phenolic compounds in barley have strong antioxidant, antiradical acti...
March 01, 2007
Chitosan as a fat reducer: molecular weight is significant.
March 01, 2007
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