Now showing items 1-3 of 3
Protecting soymilk flavor and nutrients from photodegradation.
Five different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light ...
Determination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and Draeger-Tube analysis
(Haworth Press Inc, 2008-01-01)
Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation
Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated ...