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Volume 7, Number 2, February 1996

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Recent applications of debranning of wheat before milling
pp. 35-41(7)
Authors: dexter, J.E.; Wood, P.J.

Technologies for developing low-fat meat products
pp. 41-48(8)
Author: Colmenero, F.J.

Choosing an appropriate bioseparation technique
pp. 49-58(10)
Authors: Singh, P.C.; Singh, R.K.

Docosahexaenoic acid: A valuable nutraceutical?
pp. 59-63(5)
Authors: Linko, Y.; Hayakawa, K.

International Conference on Food Factors: Chemistry and Cancer Prevention
pp. 64-66(3)
Authors: Ramarathnam, N.; Osawa, T.

Continuous beer manufacture
pp. 67-67(1)
Authors: Bodmer, R.; Bonsch, R.; Eichelsbacher, M.; Mitschke, P.; Seiffert, T.

Lactobacillus strain with high proteolytic activity for cheese ripening
pp. 67-67(1)
Authors: Tan, P.S.T.; Sasaki, M.; Bosman, B.W.

Barrel ageing of vat-stored wine
pp. 67-67(1)
Author: Pradier, G.F.J.

Guaranine-containing beverages
pp. 67-67(1)
Author: Lea, L.

Cheese flavour
pp. 67-67(1)
Authors: Engels, W.J.M.; Visser, S.

Stable green tea extract
pp. 67-67(1)
Authors: Ekanayake, A.; Kirksey, S.T.; Pultinas, E.P.

Time-temperature indicator
pp. 67-68(2)
Authors: Fanni, J.; Ramet, J.P.

Characterization of emulsion stability
pp. 67-67(1)
Authors: Loisel, W.; Popineau, Y.

Bacteriocin active against Listeria monocytogenes
pp. 67-67(1)
Authors: Hugas-Maurici, M.; Garriga-Turon, M.; Monfort-Bolivar, J.M.; Ylla-Ullastre, J.

Interesterified butterfat and coca butter substitutes
pp. 68-68(1)
Authors: Bertoli, C.; Hosszu-Sackett, K.; Melachouris, N.; Traitler, H.

Powdered oil-in-water emulsion
pp. 68-68(1)
Authors: Bauer, W.; Masson, G.

Enzymatic modification of triacylglycerols in fat, especially milk fat
pp. 68-68(1)
Authors: Graille, J.E.; Montet, D.J.L.; Ozenne, C.L.; Lamberet, G.F.

Fatty acid-esterified polytetramethylene ether glycol fat substitutes
pp. 68-68(1)
Authors: Cooper, C.F.; Harper, S.D.

Low-calorie, non-cariogenic hydrogenated fructooligosaccharide sweetener
pp. 68-68(1)
Authors: Vogel, M.; Kunz, M.; Kowalczyk, J.; Munir, M.

Low-calorie polyglycerol oil substitute
pp. 68-68(1)
Author: Harris, E.G.

Process for bonding formed meat to bone
pp. 68-68(1)
Author: Mendenhall, V.T.

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