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Articles from Emerging Food R&D Report (July 1, 2018)

1-10 out of 10 article(s)
Title Author Type Words
Alter batter formulation to reduce fat content of fried seafood. 403
Bran content impacts characteristics, quality of baking flour. 384
Cranberry marinade improves chicken wing safety. 377
Emulsifying salts, time, temperature, pH affect micellar stability. 402
Executives... FYI. 418
Extract glutamate acid decarboxylase from germinated rice to make gamma-aminobutyric acid. 402
New research shows chlorine washing does not eliminate bacteria. 397
Pectin coating improves physicochemical properties of protein nanoparticles for oral delivery. 396
Refrigeration temperatures make a home for E. albertii growth in poultry. 398
Use concentrated emulsions as novel fat replacers in low-fat cheese. 390

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