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2010, Special publication, ISBN 9781847557506, Volume no. 323., x, 251
This book is the proceedings of Total Food 2009 which focused on the sustainable exploitation of agri-food co-products and related biomass.. 
Cultures vivrières | Food crops | Chemistry | Food crops-Congresses
Book
Waste Management, ISSN 0956-053X, 07/2018, Volume 77, pp. 98 - 113
Journal Article
Biotechnology for Biofuels, ISSN 1754-6834, 09/2016, Volume 9, Issue 1, p. 193
Background: Rice cultivation produces two waste streams, straw and husk, which could be exploited more effectively. Chemical pretreatment studies using rice... 
Rice husk | Steam explosion | Rice straw | Saccharification | Bioethanol | Biomass | Pretreatment | Fermentation | ACID | ENERGY & FUELS | ETHANOL-PRODUCTION | ENZYMATIC-HYDROLYSIS | EXPLOSION | ALKALINE | SUGARS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | GLUCOSE | SOLIDS | Physiological aspects | Research | Crop residues | Rice
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2015, Volume 50, pp. 1 - 6
Hemicelluloses have been extracted from wheat straw with an alkaline peroxide solution. Biodegradable films intended for food packaging have been produced from... 
Food packaging | Crosslinking | Polysaccharides | Biodegradable films | Biopolymers | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | SORPTION | CROSS-LINKING | PHYSICOCHEMICAL PROPERTIES | FIBERS | CHEMISTRY, APPLIED | STARCH FILMS | BARRIER PROPERTIES | COTTON | STARCH/POLYESTER BLOWN FILMS | WATER | Glycerin | Glycerol | Crosslinked polymers | Wheat | Citric acid
Journal Article
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2008, Volume 19, Issue 6, pp. 309 - 319
In processed fruits and vegetables, changes in texture are strongly related to transformations in cell wall polymers due to enzymatic and non-enzymatic... 
CELL-WALL COMPONENTS | THERMAL-STABILITY | VACUUM-IMPREGNATION | METHYLESTERASE | FOOD SCIENCE & TECHNOLOGY | PECTATE LYASE | CALCIUM-CHLORIDE | PECTIN METHYL ESTERASE | CHINESE WATER CHESTNUT | TOMATO POLYGALACTURONASE | ONION WASTE | Usage | Pectin | Vegetables | Fruit | Genetically modified organisms
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 12/1998, Volume 34, Issue 4, pp. 275 - 282
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 1997, Volume 34, Issue 4, pp. 275 - 282
The effects of glycerol and water content on the thermal transitions of plasticized barley starch were examined using differential scanning calorimetry. The... 
CORNSTARCH | POLYMER SCIENCE | AMYLOPECTIN | GELS | CHEMISTRY, ORGANIC | CHEMISTRY, APPLIED | MORPHOLOGY
Journal Article
2010, Special publication, ISBN 9781847557506, Volume no. 323.
Web Resource
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 2011, Volume 12, Issue 3, pp. 226 - 234
An experimental protocol to harmonize the pressure and temperature-histories of model samples treated in different individual high pressure pilot units was... 
Temperature-history | Endpoint strategy | Inactivation kinetics | Pressure | Pilot units | High pressure | uniformity | foods | high hydrostatic-pressure | inactivation | design | INACTIVATION | DESIGN | HIGH HYDROSTATIC-PRESSURE | UNIFORMITY | FOOD SCIENCE & TECHNOLOGY | FOODS | Enzymes | Computer industry | Analysis | History | Pilots | Vessels | Containers | Strategy | Inactivation | Free convection | Accumulation
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 04/2006, Volume 86, Issue 6, pp. 902 - 907
The functional properties of flour and the organoleptic, rheological and microscopic characteristics of traditionally made achu were compared with those of... 
functional properties | achu | rheology | flour | texture | microscopy | taro paste | Achu | Functional properties | Microscopy | Rheology | Taro paste | Flour | Texture | FOOD SCIENCE & TECHNOLOGY | RAW | FUNCTIONAL-PROPERTIES | STARCH GELATINIZATION | KINETICS | COOKING | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED
Journal Article