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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: 945 articles |
 Page 6 of 13 
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Flaxseed flour helps extend the shelf life of fresh pasta.
November 01, 2006
Consider alternatives to carboxymethylcellulose to maintain pliability...
November 01, 2006
Refrigerated and frozen storage impact butter flavor, texture.
November 01, 2006
Potential health benefits offered by purslane (Portulacae oleracea).
November 01, 2006
The physiological and nutritional needs of seniors often change, and s...
October 01, 2006
A patent-pending compound isolated from fresh blackberries may inhibit...
October 01, 2006
Optimize textural characteristics, shelf life of bread.
October 01, 2006
Potato chip texture not significantly affected by temperature, pre-tre...
October 01, 2006
Lowering pH of whey powder increases browning rate.
October 01, 2006
Foam characterization aids processing.
October 01, 2006
Increase phytochemical levels in vegetables.
October 01, 2006
New enzymes boost sugar production 30%.
October 01, 2006
Oxidation can challenge acceptance of omega-3 fatty acids.
October 01, 2006
Source lycopene from watermelon.
October 01, 2006
Microbes may bolster production of natural sweetener.
October 01, 2006
Produce xanthan gum from glucose in cell-free xanthan broth.
September 01, 2006
Modified corn gluten meal improves quality of emulsified meat.
September 01, 2006
Antihypertensive whey protein concentrate hydrolysates find nutraceuti...
September 01, 2006
Lipophilic components from cranberry juice powder inhibit lipid oxidat...
September 01, 2006
New antioxidative strategies needed for preventing rancidity in fish m...
September 01, 2006
Drying techniques impact functionality of soy protein isolate.
September 01, 2006
Protease hydrolysis of soy protein substrates can lead to weaker gels.
September 01, 2006
Mushroom powder adds sensory properties to baked cereals.
September 01, 2006
New data show that mushrooms retain most nutrients after they are cook...
September 01, 2006
Laboratory testing.(Executives: FYI ...)
September 01, 2006
Baking powder.(Executives: FYI ...)
September 01, 2006
Flaxseed.(Executives: FYI ...)
August 01, 2006
Mushroom powder.(Executives: FYI ...)
August 01, 2006
Direct compressible dextrose improves tablet quality.
August 01, 2006
Crop yields decline in future greenhouse gas conditions.
August 01, 2006
Apply PCR when checking food species.
August 01, 2006
Unleashed potential for edible films and coatings.
August 01, 2006
Edible coatings have little effect on kiwifruit physiology after harve...
August 01, 2006
High-heat treatments are most effective in releasing antioxidants into...
August 01, 2006
Keep fruits fresh by slowing the ripening process.
August 01, 2006
Combination of fibers improves functionality of dough.
August 01, 2006
Weaker wheats can yield quality breads.
August 01, 2006
Enzyme treatment improves attributes of carrot juice.
May 01, 2006
Characterizes casein-based films.
May 01, 2006
Freezing, thawing have a little impact in cheese protein degration.
May 01, 2006
Control lipid oxidation in irradiated meat by combining antioxidants.
May 01, 2006
Molecular markers facilitate low-linolenic-acid soy oil.
May 01, 2006
High levels of calcium affect viscoelastic behavior of apple tissue.
May 01, 2006
Improve understanding of bifidobacteria on the molecular level.
May 01, 2006
Develop real-time olfactometry software application for gas chromatogr...
May 01, 2006
Microwaving and streaming optimize levels of bioactive sulforaphane in...
May 01, 2006
Executives: FYI ...
May 01, 2006
Control the formation of secondary flavor compounds.
April 01, 2006
High-shear blending optimizes dairy-based beverage.
April 01, 2006
Optimize the color of orange juice.
April 01, 2006
Investigate oxidative stability of phytosterols.
April 01, 2006
Rice-based batter cuts oil absorption by half.
April 01, 2006
Interparticle interactions and gelation impact structure, rheology.
April 01, 2006
Investigate alternative processes for fruit, vegetables.
April 01, 2006
New wheat targets low-glycemic foods.
April 01, 2006
Convert lactose to galactooligosaccharide and optimize intestinal heal...
April 01, 2006
Executives: fyi ...
April 01, 2006
Wild blueberries.(Executives: FYI ...)
March 01, 2006
Increase marbling fat.(Executives: FYI ...)
March 01, 2006
Optimize the red in irradiated pork through packaging.
March 01, 2006
New oat offers more beta-glucan.
March 01, 2006
Spices offer natural antioxidative protection.
March 01, 2006
Moisture, temperature affect protein-protein interactions.
March 01, 2006
Use lactic fermentation bacteria to produce natural or milk-based bioa...
March 01, 2006
Improve quality of casein film with wax.
March 01, 2006
Sugars facilitate starch retrogradation in cereal grains.
March 01, 2006
Ultrasound, extrusion improve functional quality of sorghum flour.
March 01, 2006
Supercritical fluid extrusion shortens bread production time.
March 01, 2006
Produce cell-free xanthan gum from glucose in immobilized cell ferment...
February 01, 2006
New barley offers heavy kernels.
February 01, 2006
Textured soy protein yields new product.
February 01, 2006
Fungus spurs development of disease-fighting compounds in soy.
February 01, 2006
Enrich hazelnut oil with long-chain PUFAs.
February 01, 2006
Improve the way we determine whey powder flowability.
February 01, 2006
Humectants have catalytic effect on Maillard reaction.
February 01, 2006
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