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2018
This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing,
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This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing,
openaire +1 more source
2004
Introduction: properties of proteins in food systems. Part 1 Sources of proteins: The caseins Whey proteins Muscle proteins Soy proteins Proteins from oil-producing plants Cereal proteins Seaweed proteins. Part 2 Analysing and modifying proteins: Testing protein functionality Modelling protein behaviour Modifying seeds to produce proteins Extraction ...
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Introduction: properties of proteins in food systems. Part 1 Sources of proteins: The caseins Whey proteins Muscle proteins Soy proteins Proteins from oil-producing plants Cereal proteins Seaweed proteins. Part 2 Analysing and modifying proteins: Testing protein functionality Modelling protein behaviour Modifying seeds to produce proteins Extraction ...
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Food Processing and Allergenicity
Molecular Nutrition & Food Research, 2009openaire +3 more sources
Journal of the American Veterinary Medical Association, 1992
J H, Steele, R E, Engel
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J H, Steele, R E, Engel
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