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food science & technology (4) 4
fruits (2) 2
health aspects (2) 2
processed foods (2) 2
research (2) 2
aftercooking darkening (1) 1
age of cheese, affecting its flavor, texture and performance in pizza (1) 1
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bakery items, desirable attributes of soft crumb, flavor and crust color superiority - nonfat dry milk, milk fat, whey solids, whey protein concentrates and sodium/calciu m caseinates (1) 1
bakery items, desirable attributes of soft crumb, flavor and crust color superiority ‐ nonfat dry milk, milk fat, whey solids, whey protein concentrates and sodium/calcium caseinates (1) 1
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European Food Research and Technology, ISSN 1438-2377, 03/2019, Volume 245, Issue 3, pp. 717 - 732
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 03/2014, Volume 116, Issue 3, pp. 237 - 239
Journal Article
Journal of Food Science, ISSN 0022-1147, 05/2004, Volume 69, Issue 4, pp. FEP172 - FEP177
The quality of minimally processed guavas ( Psidium guajava L.), osmotically dehydrated and packed under passive modified atmosphere, was evaluated during 24 d... 
modified atmosphere packaging | osmotic dehydration | minimally processed | guava | storage quality | Guava | Storage quality | Modified atmosphere packaging | Minimally processed | Osmotic dehydration | FRESH-CUT TOMATO | STORAGE | FRUITS | APPLE SLICES | FOOD SCIENCE & TECHNOLOGY | TEMPERATURE | SHELF-LIFE | COLOR | RESPIRATION | VEGETABLES | STRAWBERRIES | Osmosis | Research
Journal Article
11/2015, ISBN 9781118733301, 36
Plants are able to synthesize carotenoids de novo; thus, their carotenoid composition is enriched by small or trace amounts of biosynthetic precursors, along... 
carotenoid biosynthesis | food plants | fruits | food carotenoids | fruit vegetables | processed foods | animal‐derived foods
Book Chapter
05/2011, ISBN 9781405186421, 15
Book Chapter
05/2011, ISBN 9781405186421, 96
This chapter contains sections titled: Introduction HACCP Examination of raw materials Analysis of chemical composition Microbiological quality and safety of... 
quality control in processed cheese manufacture ‐ range of tests | International Dairy Federation (IDF) tests ‐ for different dairy ingredients | microbiological quality and safety of product ‐ analytical methods, diverse | good manufacturing practice (GMP) ‐ and hazard analysis critical control points (HACCP) system implementation | primary factor, when determining ‐ ideal testing method, purpose of analysis | GMP, combining production procedures ‐ with quality control and supervision | critical control point (CCP1) ‐ in creaming tank, continuous cooking method | food processing industry, supplying clients ‐ good quality products, sensory features | generalised scheme, manufacturing stages ‐ processed cheese production, HACCP system | sensory vocabulary for processed cheese ‐ and tasting protocol | Critical control point (CCP1)-in creaming tank, continuous cooking method | Generalised scheme, manufacturing stages-processed cheese production, HACCP system | Quality control in processed cheese manufacture-range of tests | Food processing industry, supplying clients-good quality products, sensory features | International Dairy Federation (IDF) tests-for different dairy ingredients | GMP, combining production procedures-with quality control and supervision | Microbiological quality and safety of product-analytical methods, diverse | Primary factor, when determining-ideal testing method, purpose of analysis | Good manufacturing practice (GMP)-and hazard analysis critical control points (HACCP) system implementation | Sensory vocabulary for processed cheese-and tasting protocol
Book Chapter
02/2011, ISBN 0813817463, 28
This chapter contains sections titled: Bakery Products Cheese and Cheese Products Snack Foods Cheese and Dairy Sauces Processed Meat Products Functional Foods... 
cracker dough ‐ stiff, with low moisture content | storing butter in its original cartons ‐ protection, from acquiring foreign flavors and aromas | process flow chart for corn chip manufacture | whey and whey products ‐ in bakery applications | dairy ingredients, commonly used ‐ in manufacture of food items | dairy ingredients in bakery, snacks, sauces, dressings, processed meats and functional foods | NFDM, strength and body to muffins ‐ involved in requisite flavor, moisture retention and shelf life | bakery items, desirable attributes of soft crumb, flavor and crust color superiority ‐ nonfat dry milk (NFDM), milk fat, whey solids, whey protein concentrates and sodium/calcium caseinates | age of cheese, affecting its flavor, texture and performance in pizza | typical usage levels of cheese seasonings in snacks | Cracker dough - stiff, with low moisture content | Typical usage levels of cheese seasonings in snacks | Whey and whey products - in bakery applications | Bakery items, desirable attributes of soft crumb, flavor and crust color superiority - nonfat dry milk (NFDM), milk fat, whey solids, whey protein concentrates and sodium/calciu m caseinates | Dairy ingredients, commonly used - in manufacture of food items | Age of cheese, affecting its flavor, texture and performance in pizza | Process flow chart for corn chip manufacture | Dairy ingredients in bakery, snacks, sauces, dressings, processed meats and functional foods | NFDM, strength and body to muffins - involved in requisite flavor, moisture retention and shelf life | Storing butter in its original cartons - protection, from acquiring foreign flavors and aromas
Book Chapter
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