Home / Publishers / Food Technology Intelligence, Inc.

Books by Publisher: Food Technology Intelligence, Inc.

All books from this publisher

269 books found — Page 7 of 9
Electronic nose determines seafood quality.: An article from: Emerging Food R&D Report
Electronic nose determines seafood quality.: An article fro…
By:
View Details
Incorporate antimicrobial chitosan, zinc oxide nanoparticles into yam starch films.: An article from: Emerging Food R&D Report
Incorporate antimicrobial chitosan, zinc oxide nanoparticle…
By: Mengshi Lin
View Details
Substrate processing alters starch digestibility.: An article from: Emerging Food R&D Report
Substrate processing alters starch digestibility.: An artic…
By:
View Details
Model functional properties of proteins from amino acid composition.: An article from: Emerging Food R&D Report
Model functional properties of proteins from amino acid com…
By:
View Details
Relate structure, rheology to interparticle interactions and gelation.: An article from: Emerging Food R&D Report
Relate structure, rheology to interparticle interactions an…
By:
View Details
Recovery step increases number of bifidobacteria in dairy products.: An article from: Emerging Food R&D Report
Recovery step increases number of bifidobacteria in dairy p…
By:
View Details
Chewing gum significantly reduces potential for gingivitis.: An article from: Emerging Food R&D Report
Chewing gum significantly reduces potential for gingivitis.…
By:
View Details
Sour cream can be carrier of probiotic cultures.: An article from: Emerging Food R&D Report
Sour cream can be carrier of probiotic cultures.: An articl…
By:
View Details
Technology for stabilizing and extracting natural nutrients from rice bran: An article from: Emerging Food R&D Report
Technology for stabilizing and extracting natural nutrients…
By:
View Details
Modified rice starch could find fat replacer applications.(Brief Article): An article from: Emerging Food R&D Report
Modified rice starch could find fat replacer applications.(…
By:
View Details
Look to signal processing to improve process and equipment monitoring.(Brief Article): An article from: Emerging Food R&D Report
Look to signal processing to improve process and equipment …
By:
View Details
Low-pressure cold plasma reduces Aspergillus, aflatoxin levels on nuts, legumes.: An article from: Microbial Update International
Low-pressure cold plasma reduces Aspergillus, aflatoxin lev…
By: Unavailable
View Details
Rice flour batter absorbs less oil.: An article from: Emerging Food R&D Report
Rice flour batter absorbs less oil.: An article from: Emerg…
By:
View Details
Ultra-thin chitosan-polyethylene oxide films offer metal-binding and antibacterial activity.: An article from: Emerging Food R&D Report
Ultra-thin chitosan-polyethylene oxide films offer metal-bi…
By: Gale Reference Team
View Details
Develop sensors for specific process control.: An article from: Emerging Food R&D Report
Develop sensors for specific process control.: An article f…
By:
View Details
Optimize the blanching process for carrots.: An article from: Emerging Food R&D Report
Optimize the blanching process for carrots.: An article fro…
By: Unavailable
View Details
Evaluate antioxidant activity of phytosteryl ferulates using a simple process.: An article from: Emerging Food R&D Report
Evaluate antioxidant activity of phytosteryl ferulates usin…
By: Unavailable
View Details
New process produces lower trans-fat foods.: An article from: Emerging Food R&D Report
New process produces lower trans-fat foods.: An article fro…
By:
View Details
Protein facilitates meat tenderization process.: An article from: Emerging Food R&D Report
Protein facilitates meat tenderization process.: An article…
By:
View Details
Prototype process separates whey into at least five proteins.: An article from: Emerging Food R&D Report
Prototype process separates whey into at least five protein…
By:
View Details
Produce prebiotic ketose sugars using enzymatic processes.: An article from: Emerging Food R&D Report
Produce prebiotic ketose sugars using enzymatic processes.:…
By:
View Details
Process yields near-100% pure soy protein fractions.: An article from: Emerging Food R&D Report
Process yields near-100% pure soy protein fractions.: An ar…
By:
View Details
Supercritical fluids optimize the drying of pasta.: An article from: Emerging Food R&D Report
Supercritical fluids optimize the drying of pasta.: An arti…
By:
View Details
Perceiving the flavor of dietary fats.: An article from: Emerging Food R&D Report
Perceiving the flavor of dietary fats.: An article from: Em…
By:
View Details
Interactions occur between ginseng saponins and whey protein.: An article from: Emerging Food R&D Report
Interactions occur between ginseng saponins and whey protei…
By: Unavailable
View Details
High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.: An article from: Microbial Update International
High levels of carbon dioxide do not increase effectiveness…
By: Gale Reference Team
View Details
Use infrared technology for high-speed meat inspection.: An article from: Microbial Update International
Use infrared technology for high-speed meat inspection.: An…
By:
View Details
Intermediate moisture extrusion enhances enzyme activity.: An article from: Emerging Food R&D Report
Intermediate moisture extrusion enhances enzyme activity.: …
By:
View Details
High levels of carbon dioxide do not increase effectiveness of antimicrobials in meat.: An article from: Emerging Food R&D Report
High levels of carbon dioxide do not increase effectiveness…
By: Gale Reference Team
View Details
Decontaminate aflatoxin in peanut meal using extrusion cooking.: An article from: Microbial Update International
Decontaminate aflatoxin in peanut meal using extrusion cook…
By:
View Details
Purify, genetically characterize bacteriocin for C. botulinum.(Brief Article): An article from: Microbial Update International
Purify, genetically characterize bacteriocin for C. botulin…
By:
View Details
Antimicrobial activity of hydrophobically modified chitosan.: An article from: Microbial Update International
Antimicrobial activity of hydrophobically modified chitosan…
By: Unavailable
View Details