Search Results

Executives...FYI.

Subjects: *PROTEIN stability; *SOYMILK

• Source: Emerging Food R&D Report. Jan2013, Vol. 23 Issue 10, p8-8. 1/3p.

Record details

High pressures extend shelf life of soymilk.

• Authors : Mendonca, Aubrey¹

Subjects: *SOYMILK; *SHELF-life dating of food; *PRESSUREIOWA State University

• Source: Emerging Food R&D Report. Sep2013, Vol. 24 Issue 6, p7-7. 2/3p.

Record details

High pressures extend shelf life of soymilk.

Subjects: *FOOD research; *STERILIZATION (Disinfection); *SOYMILKIOWA State University

• Source: Emerging Food R&D Report. Sep2009, Vol. 20 Issue 6, p5-5. 2/3p.

Record details

Executives...FYI.

Subjects: *HIGH pressure (Science); *SOYMILK; *HEAT treatment of milk

• Source: Emerging Food R&D Report. Jan2010, Vol. 20 Issue 10, p8-8. 1/2p.

Record details

Not enough data available to model sous vide cooking.

• Authors : Stringer, Sandra¹

Subjects: *SOUS-vide cooking; *LOW temperatures; *PRODUCT qualityGREAT Britain. Food Standards Agency

• Source: Emerging Food R&D Report. Sep2013, Vol. 24 Issue 6, p6-7. 2p.

Record details

Irradiation-induced furan formation limited in freshly cut fruits and vegetables.

Subjects: *FURANS; *FRUIT; *VEGETABLES

• Source: Emerging Food R&D Report. Jan2013, Vol. 23 Issue 10, p7-8. 2p.

Record details

Tharp & YOUNG On Ice Cream.

• Authors : Tharp, Bruce; Young, Steve

Subjects: *ICE cream, ices, etc.; *QUALITY assurance; *CUSTOMER satisfaction

• Source: Dairy Foods. Feb2006, Vol. 107 Issue 2, p48-48. 1p. 1 Color Photograph.

Record details

Wheat stored in spike form offers better resistance than wheat stored as grain.

Subjects: *WHEAT; *WHEAT storage; *GRAINTURKEY

• Source: Emerging Food R&D Report. Jan2010, Vol. 20 Issue 10, p7-8. 2p.

Record details

Microperforated poly(lactic acid) packaging improves blueberry shelf life.

Subjects: *FOOD research; *BLUEBERRIES; *FRUITEAST Lansing (Mich.); MICHIGANMICHIGAN State University

• Source: Emerging Food R&D Report. Sep2009, Vol. 20 Issue 6, p5-6. 2p.

Record details

Executives...FY.

Subjects: *WHEY proteins; *HYDROGEN-ion concentration; *ARGININE

• Source: Emerging Food R&D Report. Feb2017, Vol. 27 Issue 11, p8-8. 1/2p.

Record details