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Browse Duxbury, Dean D.

1-73 out of 73 article(s)
Title Type Date Words
Total system approach enhances flavors, texture. Aug 1, 1993 576
Natural ingredient contributes caramelized roasted beef flavor. Jul 1, 1993 370
Lipid scientists shake healthy macadamia nut tree: recent studies showing protection against heart disease encourage more government-funded research. Jun 1, 1993 487
'C' stands for cheese - and clean (label); natural cheese flavors developed to meet consumer health concerns. Jun 1, 1993 385
A chewing gum sweetener dentists love: long-term University of Michigan research study finds xylitol twice as effective at preventing cavities. Jun 1, 1993 499
Fat reduction requires functional ingredient selection: line of fat replacers incorporates Oatrim. Jun 1, 1993 448
Dextrose: sweetness with cost savings. Jun 1, 1993 769
Let's send out for R&D! May 1, 1993 1864
Bulk branded hot flavorings, seasonings now available. May 1, 1993 374
New glycerin-infused raisins don't freeze. Product Announcement May 1, 1993 394
Freeze-dried fruit juice crystals optimize citrus flavors. Product Announcement May 1, 1993 455
50% fat reduction for new salad line. Product Announcement May 1, 1993 518
New enzymes enhance mechanical processing. Product Announcement May 1, 1993 371
Fat reduction without adding fat replacers. Product Announcement May 1, 1993 887
Milk protein/specialty fat produces healthier ingredient. Product Announcement May 1, 1993 362
Isolated soy proteins offer new end products. Product Announcement May 1, 1993 623
Rice chip mixes solve texture problems. Product Announcement May 1, 1993 463
Lactic acid. May 1, 1993 1106
Nisin prevents spoilage of processed cheese. Apr 1, 1993 415
U.S. leads, follows in global food industry. Apr 1, 1993 1562
Cyclodextrins: opening up worldwide markets: functional benefits in wide range of food category applications, pending categorization as GRAS substance. Apr 1, 1993 862
Defatted cocoa designed for low-fat foods: fat removal possible through supercritical CO2 extraction process. Apr 1, 1993 588
Fiber: form follows function; right fiber mix provides functionality while enriching healthy foods. Mar 1, 1993 3630
Fat substitute with fiber now commercialized. Mar 1, 1993 572
Walnuts supply nutrition, preservative benefits. Mar 1, 1993 703
Uncovering the truth about food allergies: actual incidence is low, but perception of illness is high. Feb 1, 1993 2258
Multi-functional gum gets final FDA approval: gellan gum offers formulators low use levels and high versatility. Feb 1, 1993 576
Genetic researchers boost plant starch yields: increased yield of high fructose corn syrup and specialty functional starches could reduce cost to food processors. Feb 1, 1993 535
Secret of good French breads - natural ingredients. Feb 1, 1993 667
Modified food starch adds freeze-thaw stability: economical, cook-up starch gelatinizes at low temperatures. Feb 1, 1993 468
New technologies create value-added poultry products. Jan 1, 1993 480
Specialized pectin blends selected for reduced sugar foods; benefits include whiter color, more resilient gel, and clearer solutions. Dec 1, 1992 668
New corn starch hybrids broaden functionality choices. Dec 1, 1992 725
Milk protein designed for new generation of light dressings; emulsifier from whey protein concentrate is multi-functional. Dec 1, 1992 450
Edible cottonseed provides low-cost protein; richest source of vegetable protein is now marketed in variety of foods after 30 years of R&D. Dec 1, 1992 787
'Bake me a cake as light as you can.' (Ingredients and Product Development) Nov 1, 1992 486
Proprietary process produces pure lactic acid. Nov 1, 1992 518
'Berries' deliver flavor and color bursts. Nov 1, 1992 462
Branded canola oil fulfills 'healthy' demand. Nov 1, 1992 465
Confectionery caramel now in chips and chunks. Nov 1, 1992 406
Emulsifier blends enhance cake qualities. Nov 1, 1992 635
Distinctive bouquet from pure vanilla. Nov 1, 1992 624
Less effort, less cost with cheese bases. Nov 1, 1992 363
Fat replacers designed for low-fat meats. Oct 1, 1992 651
Dairy concentrates enrich fatty notes. Oct 1, 1992 589
Genetic engineering alters fat composition of canola oil. Aug 1, 1992 794
Salad dressing emulsion extends salad shelf life. Aug 1, 1992 519
Defatted wheat germ provides 'nutty' character to low-fat snacks. Aug 1, 1992 462
Strawberries - source of natural flavor & nutrition. Jul 1, 1992 741
Dairy yeast-derived pure chymosin coagulant affirmed as GRAS. Jun 1, 1992 891
Pre-hydrated gums eliminate lumping, long hydration times. Jun 1, 1992 803
Brothy poultry flavor stable in microwavable and frozen foods. Jun 1, 1992 414
Natural ingredient blend for low-fat desserts. Jun 1, 1992 456
'Super' stabilizer versatile as fat replacer. May 1, 1992 580
High fiber and protein derived from golden peas. May 1, 1992 535
Pork 50% leaner. May 1, 1992 604
Mirepoix base delivers fresh vegetable flavor. May 1, 1992 413
Cultured whey/yeast blend ends purge, flavor problems. May 1, 1992 605
Emulsifiers alter fat functionalities. May 1, 1992 612
Powdered soy protein fortifies pasta. May 1, 1992 509
Crystalline fructose adds extra sweetness & functional versatility. May 1, 1992 611
New ingredient provides healthy functional alternative to eggs in bakery goods. May 1, 1992 377
Extract of rosemary provides natural solution to dehydrated products. May 1, 1992 555
Concentration process yields more 'chickeny' flavor in high-solids broths. May 1, 1992 422
Onion & garlic varieties speed delivery, save $. May 1, 1992 650
NDM & WPC - versatile dairy proteins in economical forms. Directory May 1, 1992 1451
Fat replacers find their niche. Product Announcement Apr 1, 1992 1084
Apple, pear juice concentrates 100% pure. Apr 1, 1992 731
Advanced process for whey protein concentrate increases yield. Apr 1, 1992 302
Functionality is key at FIE. Mar 1, 1992 875
Sunflower oil high in monounsaturates. Feb 1, 1992 510
Pistaschios - snack nuts now healthy ingredient. Feb 1, 1992 710
Toasted corn germ enhances flavor/aroma, reduces coat 50%. Jan 1, 1992 571

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