Showing results (121-130 of 8,828) with videos related to
Sort By:
Pageof 883
Journal of Food Science|July 16, 2010
Control of dongchimi fermentation with chitosan deacetylated by alkali treatment to prevent over-ripeningWoojin Lee, Tai-Sun Shin, Sanghoon Ko, et al.Journal of Food Science|July 16, 2010
Physico-chemical properties, probiotic survivability, microstructure, and acceptability of a yogurt-like symbiotic oats-based product using pre-polymerized whey protein as a gelation agentHelen Walsh, Jane Ross, Gregory Hendricks, et al.Journal of Food Science|July 16, 2010
Effect of type and content of modified montmorillonite on the structure and properties of bio-nanocomposite films based on soy protein isolate and montmorilloniteP Kumar, K P Sandeep, S Alavi, et al.Journal of Food Science|July 16, 2010
Perceived creaminess and viscosity of aggregated particles of casein micelles and kappa-carrageenanKelly L Flett, Lisa M Duizer, H Douglas GoffJournal of Food Science|June 16, 2010
Dehydration of pollock skin prior to gelatin productionCindy K Bower, Roberto J Avena-Bustillos, Katie A Hietala, et al.Journal of Food Science|June 16, 2010
Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica)Ann Wambui Munyaka, Edna Edward Makule, Indrawati Oey, et al.Journal of Food Science|June 16, 2010
Extraction and removal of caffeine from green tea by ultrasonic-enhanced supercritical fluidWei-Qiang Tang, Di-Cai Li, Yang-Xiao Lv, et al.Journal of Food Science|June 16, 2010
Transglutaminase catalysis of modified whey protein dispersionsDebra A Clare, Christopher R DaubertJournal of Food Science|June 16, 2010
Antihypertensive effect of salt-free soy sauce, a new fermented seasoning, in spontaneously hypertensive ratsToshiro Matsui, Xiao-Lin Zhu, Koso Shiraishi, et al.Journal of Food Science|June 16, 2010
Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic fieldChang-Wei Hsieh, Cheng-Hung Lai, Wai-Jane Ho, et al.Pageof 883