Home / Publishers / Food Technology Intelligence, Inc.

Books by Publisher: Food Technology Intelligence, Inc.

All books from this publisher

269 books found — Page 2 of 9
Natural antioxidants.(Executives: FYI ...): An article from: Emerging Food R&D Report
Natural antioxidants.(Executives: FYI ...): An article from…
By:
View Details
Make condensed orange juice taste fresh.: An article from: Emerging Food R&D Report
Make condensed orange juice taste fresh.: An article from: …
By:
View Details
Model the heat inactivation of L. monocytogenes in biofilms.: An article from: Microbial Update International
Model the heat inactivation of L. monocytogenes in biofilms…
By:
View Details
Vacuum, aerobic packaging, antioxidants control off-flavors, color changes in irradiated meat.: An article from: Microbial Update International
Vacuum, aerobic packaging, antioxidants control off-flavors…
By:
View Details
Fermented chickpea enhances nutritional quality, extends shelf life of white pan bread.: An article from: Emerging Food R&D Report
Fermented chickpea enhances nutritional quality, extends sh…
By:
View Details
Cranberry components: natural antioxidant activity.: An article from: Emerging Food R&D Report
Cranberry components: natural antioxidant activity.: An art…
By:
View Details
Antimicrobials inhibit postprocessing contamination of pork bologna.: An article from: Microbial Update International
Antimicrobials inhibit postprocessing contamination of pork…
By:
View Details
Lipase-catalyzed transesterification offers potential for PUFA-enriched solid fats.: An article from: Emerging Food R&D Report
Lipase-catalyzed transesterification offers potential for P…
By:
View Details
Source anti-angiogenic compounds from functional foods.: An article from: Emerging Food R&D Report
Source anti-angiogenic compounds from functional foods.: An…
By:
View Details
Plant extracts may minimize antioxidant activity.: An article from: Emerging Food R&D Report
Plant extracts may minimize antioxidant activity.: An artic…
By:
View Details
Use chitosan as protein stabilizer for fish during frozen storage.: An article from: Emerging Food R&D Report
Use chitosan as protein stabilizer for fish during frozen s…
By:
View Details
Control the growth of biofilms.: An article from: Microbial Update International
Control the growth of biofilms.: An article from: Microbial…
By:
View Details
L. reuteri has antimicrobial activity against E. coli O157:H7.: An article from: Microbial Update International
L. reuteri has antimicrobial activity against E. coli O157:…
By:
View Details
Protein and cellulose coatings can incorporate antimicrobials and not impact tomato color.: An article from: Microbial Update International
Protein and cellulose coatings can incorporate antimicrobia…
By:
View Details
Fish protein hydrolysates offer antioxidant properties.: An article from: Emerging Food R&D Report
Fish protein hydrolysates offer antioxidant properties.: An…
By:
View Details
Flow modeling speeds processing, lowers costs.: An article from: Emerging Food R&D Report
Flow modeling speeds processing, lowers costs.: An article …
By:
View Details
Extrusion packs more protein into snacks.: An article from: Emerging Food R&D Report
Extrusion packs more protein into snacks.: An article from:…
By:
View Details
New soybean line promises healthier soy oil.: An article from: Emerging Food R&D Report
New soybean line promises healthier soy oil.: An article fr…
By:
View Details
Develop a systems approach to formulating sugar-free jelly.: An article from: Emerging Food R&D Report
Develop a systems approach to formulating sugar-free jelly.…
By:
View Details
Use collagen proteins to obtain cost savings in processed meat, poultry.: An article from: Emerging Food R&D Report
Use collagen proteins to obtain cost savings in processed m…
By:
View Details
Methylcellulose, hydroxypropyl methylcellulose may be purge controllers.: An article from: Emerging Food R&D Report
Methylcellulose, hydroxypropyl methylcellulose may be purge…
By:
View Details
Milk protein concentrate facilitates Swiss cheese manufacture, ripening.: An article from: Emerging Food R&D Report
Milk protein concentrate facilitates Swiss cheese manufactu…
By:
View Details
Process proteins using high-pressure gases and supercritical fluids.: An article from: Emerging Food R&D Report
Process proteins using high-pressure gases and supercritica…
By:
View Details
Protein coating acts as a gas barrier for fruits, nuts.: An article from: Emerging Food R&D Report
Protein coating acts as a gas barrier for fruits, nuts.: An…
By:
View Details
Analyze activity of malting and barley enzymes.: An article from: Emerging Food R&D Report
Analyze activity of malting and barley enzymes.: An article…
By: Unavailable
View Details
Technique detects contamination in two hours.: An article from: Microbial Update International
Technique detects contamination in two hours.: An article f…
By: Unavailable
View Details
Be aware of factors that affect antimicrobial action of electron beams.: An article from: Microbial Update International
Be aware of factors that affect antimicrobial action of ele…
By:
View Details
Packaging alternative from renewable resources.: An article from: Emerging Food R&D Report
Packaging alternative from renewable resources.: An article…
By:
View Details
Control oil migration in fat-based confections during enrobing, cooling phase.: An article from: Emerging Food R&D Report
Control oil migration in fat-based confections during enrob…
By:
View Details
Create a sweet, minty compound from bacteria.: An article from: Emerging Food R&D Report
Create a sweet, minty compound from bacteria.: An article f…
By:
View Details
Use pea dextrin to off-flavor mask secondary lipid oxidation products.: An article from: Emerging Food R&D Report
Use pea dextrin to off-flavor mask secondary lipid oxidatio…
By: Unavailable
View Details
Consider alternative enzyme for bread-making.: An article from: Emerging Food R&D Report
Consider alternative enzyme for bread-making.: An article f…
By: Gale Reference Team
View Details