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High pressure improves bread-making performance of oat flour.

Subjects: *HIGH pressure (Technology); *STARCH; *PROTEINSIRELAND

• Source: Emerging Food R&D Report. Mar2012, Vol. 22 Issue 12, p3-3. 2/3p.

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IS 'CLEAN LABEL' really required? Meat and poultry processors are increasingly switching to additives with health halos to enhance the quality of proteins, but such changes are not always necessary.

• Authors : MITCHELL, RICHARD

Subjects: *LABELS; POULTRY; PROTEINS

• Source: National Provisioner. Oct2019, p76-79. 4p.

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Form and function.

• Authors : PELLEGRINI, MEGAN

Subjects: *MEAT industry; *FOOD industry; PROCESSED foodsSINDELAR, Jeff

• Source: National Provisioner. Jul2013, Vol. 227 Issue 7, p40-42. 3p. 4 Color Photographs.

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Achieving desired results with mixing.

• Authors : Fuhrman, Elizabeth

Subjects: MEAT; MIXING; SALT

• Source: National Provisioner. Apr2012, Vol. 226 Issue 4, p78-80. 2p. 1 Color Photograph.

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Mixing time is critical in the manufacture of sausage products.

• Authors : Corby, Joe

Subjects: *FOOD industry; PUBLISHED reprints; PROTEINS

• Source: National Provisioner. Apr2011, Vol. 225 Issue 4, p24-26. 2p. 2 Color Photographs.

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The Development of the Amino Acid Analyzer.

• Authors : Ettre, Leslie S.^1,2; Gehrke, Charles W.

Subjects: *AMINO acids; *PROTEINS; *BIOMOLECULES

• Source: LC-GC North America. Apr2006, Vol. 24 Issue 4, p390-400. 8p.

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Una 'Formi-dable' Salchicha.

• Authors : Cordray, Joe¹

Subjects: *SAUSAGES -- Processing; *MIXING; *PROTEINS

• Source: Industria Alimenticia. oct2012, Vol. 23 Issue 10, p26-26. 1p. 1 Color Photograph.

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