Homogeneity of Meats Prepared for Analysis with a Commercial Food Processor: Collaborative Study [PDF]
, 1989 Roberta M. Beebe +2 more
openalex +1 more source
Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality
HeliyonThe objective of this study was to investigate a replacement for phosphate in meat products. Protein structural modification was employed in this study, and grafted myofibrillar protein (MP) with palatinose was added to meat emulsion without phosphate ...
Tae-Kyung Kim +7 more
doaj
Non-Thermal Food Processing for Plant Protein Allergenicity Reduction: A Systematic Review. [PDF]
Food Sci NutrArteaga-Marin S +5 more
europepmc +1 more source
Peroxide-Contents in Fats Separated from Some Processed Foods
, 1963 Takashi Kaneda, Hiroko Watanade
openalex +2 more sources
PRODUCTIVITY SPILLOVERS FROM INWARD FOREIGN DIRECT INVESTMENT IN THE U.S. FOOD PROCESSING INDUSTRY [PDF]
Productivity spillovers in the U.S. food processing industry resulting from inward foreign direct investment (FDI) were examined for the time period of 1988 to 1992.
Jin, Hyun Joung +2 more
core +1 more source
Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review. [PDF]
Food Sci NutrWei S +7 more
europepmc +1 more source
New View for Processing of Sorbic Acid in Food
, 1965 Ryo-ichi Higuchi, Osamu Ueda
openalex +2 more sources
Monopsonistic Food Processing and Farm Prices: Comment [PDF]
, 1987 C.S. Kim, Glenn D. Schaible
openalex +1 more source
INCREASING COORDINATION IN THE PLANT AND PLANT PRODUCT PROCESSING AND HANDLING SECTOR [PDF]
Agribusiness, Food Economy, Industry Analysis, Five Forces, Food Processing, Agribusiness, L10, L16, L66, Q13,
Boland, Michael A.
core +1 more source