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Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions
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Method for beta-carotene extraction from processed baby foods as a model for plant-based fatty food products
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Lipidome of cricket species used as food
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Survey of multiple biogenic amines and correlation to microbiological quality and free amino acids in foods
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Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk
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Migration of surrogate contaminants from paperboard to foods : effect of food and surrogate properties
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Applicability of oxygen scavengers for shelf life extension during illuminated storage of cured cooked meat products packaged under modified atmosphere in materials with high and low oxygen permeability
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Position paper on the use of an 'estimated acceptable concentration' (EAC) as basis for a control policy's action level for carcinogens unintentionally present in food
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Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products