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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Type: Journal Paper

Author : D. Bermúdez-Aguirre; R. Mawson; G.V. Barbosa-Cánovas

Publisher: Institute of Food Technologists

Year: 2008

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Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

Type: Journal Paper

Author : J. Tang; C. Faustman; T.A. Hoagland

Publisher: Institute of Food Technologists

Year: 2004

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The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

Type: Journal Paper

Author : L. Ong; R.R. Dagastine; S.E. Kentish; S.L. Gras

Publisher: Institute of Food Technologists

Year: 2010

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TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST

Type: Journal Paper

Author : MALCOLM C. BOURNE

Publisher: Institute of Food Technologists

Year: 1972

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Partial Drying of Cut Pears to Improve Freeze/Thaw Texture

Type: Journal Paper

Author : H.R. BOLIN; C.C. HUXSOLL

Publisher: Institute of Food Technologists

Year: 1993

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Functional Properties of Milk-Egg Mixtures

Type: Journal Paper

Author : E. Matringe; R. Phan Tan Luu; D. Lorient

Publisher: Institute of Food Technologists

Year: 1999

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Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana

Type: Journal Paper

Author : Ö. Tokuşoglu; M.K. üUnal

Publisher: Institute of Food Technologists

Year: 2003

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Consideration of Selected Agricultural Products as Viscoelastic Materials

Type: Journal Paper

Author : C. T. MORROW; N. N. MOHSENIN

Publisher: Institute of Food Technologists

Year: 1966

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Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Type: Journal Paper

Author : MAKOTO HATTORI; YOICHI AIBA; KOICH NAGASAWA; KOJI TAKAHASHI

Publisher: Institute of Food Technologists

Year: 1996

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Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations

Type: Journal Paper

Author : Z. Zeng; J. Lin; D. Gong

Publisher: Institute of Food Technologists

Year: 2009

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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST

Partial Drying of Cut Pears to Improve Freeze/Thaw Texture

Functional Properties of Milk-Egg Mixtures

Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana

Consideration of Selected Agricultural Products as Viscoelastic Materials

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations

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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST

Partial Drying of Cut Pears to Improve Freeze/Thaw Texture

Functional Properties of Milk-Egg Mixtures

Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana

Consideration of Selected Agricultural Products as Viscoelastic Materials

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations