Woodhead Publishing Ltd, Jan 2009, Pages: 680
Improving the Sensory and NutritionalQuality of FreshMeat: - reviews methods to improvemeatsensory and nutritionalquality considering the effects of different production practices
Food Technology Intelligence, Jan 2010, Pages: 108
proteins
Gluten-free fresh egg pasta analogues contain buckwheat
Add whey to noodles to improve their nutritional profile
Generate bioactive ingredients from lactic acid bacteria
Specific acids facilitate
Food Technology Intelligence, Aug 2007, Pages: 107
texture as an important criteria when determining a product's quality—whether it's fresh or not. When a food produces a hard, soft, crisp or moist feeling in the mouth, we find a basis for measuring its
Woodhead Publishing Ltd, June 2003, Pages: 400
: Yersinia enterocolitica and Aeromonas spp
- The effect of MAP on the nutritionalquality of non-respiring food products
- The effect of MAP on the nutritionalquality of fresh fruits and vegetables
Woodhead Publishing Ltd, Oct 2006, Pages: 624
lipids.
This report is edited by one of the world’s leading experts.
Oils and fats have a major impact on the nutritional and sensoryquality of many foods. Food manufacturers must often modify lipid
Woodhead Publishing Ltd, Oct 2003, Pages: 400
- Simulating thermal processes
- Using models to improve food safety and quality
- Conclusions
- References
Food preservation and the development of microbial resistance
S Notermans, TNO Nutrition and Food
