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Food science

Gas chromatography is widely used for the analysis of a diverse array of samples in environmental, clinical, pharmaceutical, biochemical, forensic, food science, and petrochemical laboratories. Examples of these applications are discussed in the following sections. [Pg.571]

Y. Pomeran2, "Wheat Science Technology," in Y. H. Hui, ed., Enyclopedia of Food Science andTechnology, Vol. 4, John Wiley Sons, Inc., New York,... [Pg.361]

E. C. Bate-Smith and T. N. Mortis, Food Science, Cambridge University Press, U.K., 1952. [Pg.20]

G. A. Reineccius, "Flavoi/Packaging Problems," presented at Flavor Workshop III Flavor Jipplications, Department of Food Science and Nutrition, University of Minnesota, Sept. 1991. [Pg.456]

Food Science and Technology International Food Information Data-Star, Dialog, Orbit, STN food science... [Pg.116]

J. R. A. PoUock and A. A. Pool, in I. D. Morton, ed., Ellis Horwood Series in Food Science and Technology Cereals in a European Context, VCH Publishers,... [Pg.485]

MaillardReaction (Nonenzymatic Glycation), Browned reaction products ate formed by heating amino acid and simple sugar. This reaction is important in food science relating to coloring, taste, and flavor enhancement (79), and is iUustrated as follows ... [Pg.280]

D. Bhatia, ed., Vitamia, Pait XIV Pantothenic acid ia Enjclopedia of Food Science and Technology, ]olm. Wiley Sons, Inc., New Yoik, 1991, p. 2783. [Pg.64]

H. S. Olsen and F. M. Christensen, Proceedings from the 7th World Congress of Food Science Cr Technology, Siagapore, Sept. 28th—Oct. 2nd, 1987, pp. 139-146. [Pg.306]

Department of Food Science and Packaging Science and Engineering Center, Rutgers University, New Brunswick, N.J. 08903... [Pg.102]

Tharanathan RN, Kittur FS (2003) Chitin, the undisputed biomolecule of great potential. Grit Reviews Food Science Nutr 43 61... [Pg.200]

Davidek, J., Velisek, J. Proc. Int. Congress of Food Science and Technology, 6th, Dublin 1983, 219-220. [Pg.114]

Karim A. A., Bhat R. 2008. Gelatin alternatives for the food industry recent developments, challenges and prospects. Trends in Food Science Technology 19, 644-656. [Pg.113]

Davies, J.N. Hobson, G.E. (1981). The constituents of tomato fruit the influence of environment, nutrition and genotype. CRC Critical Reviews in Food Science and Nutrition, pp. 205-80. [Pg.232]

See other pages where Food science is mentioned: [Pg.1731]    [Pg.1966]    [Pg.361]    [Pg.361]    [Pg.120]    [Pg.461]    [Pg.114]    [Pg.372]    [Pg.81]    [Pg.81]    [Pg.282]    [Pg.7]    [Pg.7]    [Pg.375]    [Pg.34]    [Pg.64]    [Pg.104]    [Pg.143]    [Pg.157]    [Pg.158]    [Pg.106]    [Pg.408]    [Pg.422]    [Pg.960]    [Pg.10]    [Pg.80]    [Pg.81]    [Pg.84]    [Pg.112]    [Pg.199]    [Pg.261]    [Pg.83]   
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