566 results on '"FOOD PROCESSING"'
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2. Food Packaging—Roles, Materials, and Environmental Issues.
3. Empirical observations and thermodynamical considerations on water-binding by whey proteins in food products
4. Continuous production of fish meat sol using a twin-screw extruder
5. Amino acid composition and its change in raw and granulated potatoesduring processing
6. Solute and enzyme recoveries in apple juice clarification using ultrafiltration
7. Sterilization of ground prepacked Indian spices by gamma irradiation
8. Laboratory tests to predict the commercial yield of flaking or largegrits in dry corn milling
9. Effect of polyelectrolyte treatments on waste strength of snap and dry bean wastewaters
10. Effect of fragmentation method and formulation on the quality of patties made from restructured spent layer meat
11. Air drying characteristics of apricots
12. A method for thermal process evaluation of conduction heated foods in retortable pouches
13. Thermal activation of actomyosin Mg{sup}2*+s-ATPases from flying fish and black marlin muscles
14. Acceptability of flavor, texture, and appearance in mutton processedmeat products made by smoking, curing, spicing, adding starter cultures and modifying fat source
15. Retort stability of freeze-textured, alkali-extracted chicken protein
16. White layer cake batter emulsion characteristics: effects of sucroseester emulsifiers
17. Role of reduced hemochromes in pink color defect of cooked turkey rolls
18. Quality of French fried potatoes as affected by surface freezing andspecific gravity of raw potatoes
19. Sensory and physical attributes of frankfurters with reduced fat andelevated monounsaturated fats
20. Processing factors influencing splitting and other quality characteristics of canned kidney beans
21. Microencapsulation by a dehydrating liquid: retention of paprika oleoresin and aromatic esters
22. Hydrophobic and electrostatic interactions on extrusion of protein isolates
23. Nutritional improvement of soy flour through inactivation of trypsininhibitors by sodium sulfite
24. Interaction of reduced NaCl, sodium acid pyrophosphate and pH on theantimicrobial activity of comminuted meat products
25. Effects of sodium chloride reduction and polyphosphate addition on Clostridium botulinum toxin production in turkey frankfurters
26. Effects of processing on yield, color and texture of canned mushrooms
27. Effects of nonvacuum, vacuum, and nitrogen back-flush tumbling on various characteristics of restructured cured beef
28. Effects of degree of connective tissue removal on raw material yield, chemical and sensory characteristics of restructured beef steaks
29. Frozen vegetable quality as influenced by high temperature short time (HTST) steam blanching
30. Frozen storage performance of cooked cultivated mussels (Mytilus edulis L.)-influence of ascorbic acid and chelating agents
31. Extending beef bullock restructured steaks with soy protein, wheat gluten or mechanically separated beef
32. Effects of varying levels of chloride salts on Clostridium botulinumtoxin production in turkey frankfurters
33. Effects of blade tenderization and trimming of connective tissue on hot-boned, restructured, pre-cooked roasts from cows
34. Changes in heated and stored milk with an interpretation by reactionkinetics
35. Degradation and binding to food proteins of vitamin B-6 compounds during thermal processing
36. Ultrafiltration and reverse osmosis of the waste water from sweet potato starch process
37. Sensory quality of turkey rolls roasted and held in an institutionalconvection oven with and without chilled storage
38. Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts
39. Effect of lipid-protein interactions on hydration characteristics ofdefatted offal protein isolates
40. Effect of microwave blanching on the yield and quality of canned mushrooms
41. Effect of calcium salts on susceptibility to browning of avocado fruit
42. Development and evaluation of whole-cell yeast lactase for use in dairy processing
43. Computerized model for the prediction of thermal responses of packaged solid-liquid food mixture undergoing thermal processes
44. Stability comparison of two betacyanine pigments-amaranthine and betanine
45. Reduction or replacement of sodium chloride in a tumbled ham product
46. Production of apple juice by single pass metallic membrane ultrafiltration
47. Influence of different chilling conditions on hot-boned pork
48. Mushroom blanch water concentration by membrane processes
49. Coconut oil extraction by a new enzymatic process
50. Use of heat treatments for saccharification of sweet potato mashes
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