Browsing by Subject "food science and technology."
Now showing items 1-20 of 293
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(Texas A&M University, 1994)The objectives of this study were to develop a nutrition scoring system which would combine the nutritional information on the new label into a single number, to identify strengths and weaknesses of the new nutritional ...
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(Texas A&M University, 1996)Not available
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(Texas A&M University, 2002)Production of safe foods for public consumption is one of the primary goals of the food industry. The detection and subsequent reduction of pathogenic bacteria is essential for creating foods that are safe to eat. ...
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(Texas A&M University, 1993)The shelf life of fresh shrimp stored on ice is limited by two factors: melanosis (blackspot) and microbial spoilage. In this study L-lactic acid was tested, alone and in combination with sodium bisulfite and 4-hexylresorcinol, ...
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(Texas A&M University, 1987)Not available
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(Texas A&M University, 1997)Not available
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(Texas A&M University, 1980)Not available
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(Texas A&M University, 2001)Barley tortillas (100%) were easily processed using corn tortilla technology. Flavor and color of barley tortillas were different from those of corn or wheat tortillas. Barley tortillas were generally darker, maybe due to ...
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(Texas A&M University, 1989)Not available
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(Texas A&M University, 1987)Not available
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Bioactive and functional properties of phenolic compounds from new sources of edible plant tissues (Texas A&M University, 2001)New sources of crops high in phenolic compounds were analyzed for their antioxidant activity, antimicrobial capacity, and color potential. These crops were native Andean red sweetpotato and purple corn, and new peach, ...
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(Texas A&M University, 1999)Biomechanical studies were conducted to correlate the biomechanical behavior of 45 raw bovine Longissimus dorsi muscles varying in carcass maturity, marbling scores and quality grades with overall sensory panel tenderness ...
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(Texas A&M University, 1980)Not available
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(Texas A&M University, 1995)This study was conducted to determine the effect of skin removal on the fat content, tenderness, and overall acceptability of grilled chicken thigh and breast meat. Proximate composition and shear value were determined ...
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(Texas A&M University, 1982)Not available
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(Texas A&M University, 1980)Not available
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(Texas A&M University, 1988)Not available