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There are 9892 results for: content related to: Characterization of Extruded and Toasted Milk Protein Concentrates

  1. Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein Concentrate

    Journal of Food Science

    Volume 81, Issue 2, February 2016, Pages: C332–C340, J.C. Banach, S. Clark and B.P. Lamsal

    Version of Record online : 8 JAN 2016, DOI: 10.1111/1750-3841.13198

  2. Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: S1254–S1262, J.C. Banach, S. Clark and B.P. Lamsal

    Version of Record online : 1 APR 2016, DOI: 10.1111/1750-3841.13270

  3. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: C2153–C2160, Tucker J. Smith, E. Allen Foegeding and MaryAnne Drake

    Version of Record online : 28 AUG 2015, DOI: 10.1111/1750-3841.13000

  4. Particle Size of Milk Protein Concentrate Powder Affects the Texture of High-Protein Nutrition Bars During Storage

    Journal of Food Science

    Volume 82, Issue 4, April 2017, Pages: 913–921, J.C. Banach, S. Clark and B.P Lamsal

    Version of Record online : 7 MAR 2017, DOI: 10.1111/1750-3841.13684

  5. The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: C1535–C1542, A.J. Fox, T.J. Smith, P.D. Gerard and M.A. Drake

    Version of Record online : 16 SEP 2013, DOI: 10.1111/1750-3841.12251

  6. The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: R129–R137, Suzanne M. Jervis and MaryAnne Drake

    Version of Record online : 18 JAN 2013, DOI: 10.1111/1750-3841.12039

  7. Texturized Dairy Proteins

    Journal of Food Science

    Volume 75, Issue 2, March 2010, Pages: E100–E109, Charles I. Onwulata, John G. Phillips, Michael H. Tunick, Phoebi X. Qi and Peter H. Cooke

    Version of Record online : 6 JAN 2010, DOI: 10.1111/j.1750-3841.2009.01473.x

  8. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  9. Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1357–1368, Siwen Xue, Xiaobo Yu, Huijuan Yang, Xinglian Xu, Hanjun Ma and Guanghong Zhou

    Version of Record online : 4 MAY 2017, DOI: 10.1111/1750-3841.13726

  10. Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

    Journal of Food Science

    Volume 82, Issue 5, May 2017, Pages: 1101–1109, Sheetal Thakur, Narpinder Singh, Amritpal Kaur and Baljit Singh

    Version of Record online : 29 MAR 2017, DOI: 10.1111/1750-3841.13692

  11. You have free access to this content
    The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: R452–R459, C.W. Park and M.A. Drake

    Version of Record online : 6 MAR 2014, DOI: 10.1111/1750-3841.12396

  12. The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate

    Journal of Food Science

    Volume 79, Issue 1, January 2014, Pages: C19–C24, Curtis W. Park, Eric Bastian, Brian Farkas and MaryAnne Drake

    Version of Record online : 13 DEC 2013, DOI: 10.1111/1750-3841.12279

  13. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  14. The Potential Source of B. licheniformis Contamination During Whey Protein Concentrate 80 Manufacture

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 751–756, Siti Norbaizura Md Zain, Rod Bennett and Steve Flint

    Version of Record online : 30 JAN 2017, DOI: 10.1111/1750-3841.13633

  15. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  16. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  17. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: S2287–S2295, Damir Dennis Torrico, Wisdom Wardy, Kairy Dharali Pujols, Kennet Mariano Carabante, Wannita Jirangrat, Guillermo Scaglia, Marlene E. Janes and Witoon Prinyawiwatkul

    Version of Record online : 26 SEP 2015, DOI: 10.1111/1750-3841.12999

  18. Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion Processing

    Journal of Food Science

    Volume 82, Issue 7, July 2017, Pages: 1647–1656, Sravya Kallu, Ryan J. Kowalski and Girish M. Ganjyal

    Version of Record online : 14 JUN 2017, DOI: 10.1111/1750-3841.13756

  19. Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 698–705, Maria de Morais Lima, Lucia Cesar Carneiro, Daniela Bianchini, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Carlos Prentice and Angelita da Silveira Moreira

    Version of Record online : 20 FEB 2017, DOI: 10.1111/1750-3841.13653

  20. You have free access to this content
    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492