Search CORE

32 research outputs found

Phase Transitions and Hygroscopicity in Chewing Gum Manufacture

Author: A Chiralt
D Simatos
F Rodríguez
M Saltmarch
MH Lim
N Zaritzky
R Billmayer
Y Roos
Publication venue: 'Springer Science and Business Media LLC'
Publication date: 01/01/2008
Field of study

Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures

Author: Eichner K.
Labuza T.P.
Labuza T.P.
Labuza T.P.
Labuza T.P.
Labuza T.P.
Saltmarch M.
Warren R.
Publication venue: 'Wiley'
Publication date
Field of study

Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance Spectroscopy

Author: Botlan DL
Chung MS
Chuy LE
Kalichevisky MT
Lazar ME
Lloyd RJ
Noel TR
Peleg M.
Roos Y
Roos Y
Saltmarch M
Wallack DA
Publication venue: 'Wiley'
Publication date
Field of study

Whey Improves Oxidative Stability of Soybean Oil

Author: Allen J.D.
Bukle A.D.
Colbert L.B.
Coleman J.C.
Hegenauer J.
Ito N.
Kanterewicz R.J.
Kinsella J.E.
McGookin B.J.
Namiki M.
Overby L.R.
Petriella C.
Saltmarch M.
Stine C.M.
Publication venue: 'Wiley'
Publication date
Field of study

Effect of Equilibrium Water Activity on the Bulk Properties of Selected Food Powders

Author: Berlin E.
Greenspan L.
Karel M.
Katz E.E.
Lazar M.E.
Makower B.
Moreyra K.
Notter G.K.
Peleg M.
Peleg M.
Peleg M.
Peleg M.
Peleg M.
Peleg M.
Saltmarch M.
Schwimmer S.
Scoville E.
Sone T.
To E.C.
Troller J.A.
Tsourouflis S.
Publication venue: 'Wiley'
Publication date
Field of study

APPLICATION of the WLF EQUATION to DESCRIBE the COMBINED EFFECTS of MOISTURE and TEMPERATURE ON NONENZYMATIC BROWNING RATES IN FOOD SYSTEMS

Author: FERRY J. D.
HENDEL C. E.
HORI T.
KAREL M.
KAREL M.
KIM M. N.
LABUZA T. P.
LABUZA T. P.
LEGAULT R. R.
LEVINE H.
PELEG M.
SALTMARCH M.
SAMANIEGO C. M.
SLADE L.
SLADE L.
VUATAZ G.
Publication venue: 'Wiley'
Publication date
Field of study

Kinetics of Browning and Protein Quality Loss in Whey Powders During Steady State and Nonsteady State Storage Conditions

Author: Ben-Gara I.
Booth V.H.
Burvall A.
Carpenter K.J.
Choi R.P.
Coulter S.T.
Eichner K.
Eichner K.
Hendel C.E.
Henry K.M.
Hicks E.W.
Holslnger V.H.
Huss V.W.
Huss V.W.
Huss V.W.
Kamman J.F.
Kim Mu-Nam
Labuza T.P.
Labuza T.P.
Labuza T.P.
Lea C.H.
Lewicki P.
Loncin M.
Mizrahi S.
Mizrahi S.
Potthast K.
Saltmarch M.
Saltmarch M.
Schwimmer S.
Sharp J.G.
Sharp J.G.
Wolfram M.L.
Wu A.C.M.
Wu A.C.M.
Wu A.C.M.
Publication venue: 'Wiley'
Publication date
Field of study

Real-Time Monitoring of Thermal Flavor Generation in Skim Milk Powder Using Atmospheric Pressure Chemical Ionization Mass Spectrometry

Author: Bates L.
Bell L. N.
Boschetti A.
Boukobza F.
Chan F.
Chan F.
Dunphy P.
Eichner K.
Feather M. S.
Gogus F.
Grab W.
Ledl F.
Marin M.
Nyqvist H
Pichetsrieder M.
Saltmarch M.
Stahl H. D.
Taylor A. J.
vanBoekel M
Wedzicha B. L.
Yeretzian C.
Zondervan C.
Publication venue: 'American Chemical Society (ACS)'
Publication date
Field of study

Nonenzymatic Browning in Dried Apples During Storage

Author: Arnold R.G.
Baltes W.
Bodwell C.E.
Bohart G.S.
Bolin H.R.
Bolin H.R.
Drake S.R.
Erikson C.
Fields R.
Friedman M.
Haas V.A.
Halim D.H.
IFT Expert Panel
Legualt R.R.
Mangan J.L.
Markuze J.
Montgomery M.W.
Petriella C.
Reynolds T.M.
Saltmarch M.
Simon M.
Smith O.
Taylor S.L.
Yu M.H.
Publication venue: 'Wiley'
Publication date
Field of study

NON-ENZYMATIC BROWNING OF HYGROSCOPIC WHEY POWDERS IN OPEN VERSUS SEALED POUCHES

Author: BERLIN E.
BUMA T. J.
CHOI R. P.
HELDMAN D. R.
LABUZA T. P.
LABUZA T. P.
LABUZA T. P.
LABUZA T. P.
LABUZA T. P.
LONCIN M.
NICKERSON T. A.
SALTMARCH M.
SALWIN H.
SHARP P. F.
SUPLEE G. C.
TROY H. C.
Publication venue: 'Wiley'
Publication date
Field of study

core

core