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Food Processing
January 2008
From the Bench: Enzymes This group of enzymes enables longer shelf life for bread, more flavorful cheese and carcinogen-reducing yeasts. mark for My Articles similar articles
Prepared Foods
August 2007
Elizabeth Mannie
Phosphates and Yeasts in Baking Factors that determine the best leavening agents -- key ingredients in baked goods -- include product type, processing conditions and end user. mark for My Articles similar articles
Prepared Foods
December 1, 2005
Rising to the Top Enzymes and dough conditioner systems for baked goods and snacks. mark for My Articles similar articles
Chemistry World
October 2009
Reuben & Coultate
On the rise The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process. mark for My Articles similar articles
Food Processing
August 31, 2005
From the Bench: Dairy Flavors & Ingredients Descriptions of culinary dairy products that will help you get creative with your cooking. mark for My Articles similar articles
Prepared Foods
January 1, 2006
Laura Gottschalk
"Whey" Into Baked Goods Traditionally strong in the dairy category, whey ingredients can also give whole-grain bakery products a boost in flavor, texture and freshness. mark for My Articles similar articles
Food Processing
June 2006
Diane Toops
Category Report: Cheese on a roll It's a great time to be in the cheese business. mark for My Articles similar articles
Nutra Solutions
October 10, 2007
Kerry Hughes
Products: The "Spark of Life" The potential for enzyme use has not escaped scientists' imaginations, as enzymes are used in numerous industrial and medical applications. mark for My Articles similar articles
Food Processing
August 2006
Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products. mark for My Articles similar articles
Chemistry World
August 13, 2009
Simon Hadlington
Forcing enzyme activity New research has shown that physically stretching an enzyme can trigger its activity - even when the active site is not hidden in a 'cryptic' position. Mechanical force may play a more important role in biological molecular systems than previously realized. mark for My Articles similar articles
Seasoned Cooking
May 2009
Dennis R. Weaver
How to Bake We share the following recipe, which is our easiest, most foolproof recipe for sourdough bread. mark for My Articles similar articles
Health
January 2007
Lia Huber
Say Yes to Cheese Cheese is healthier than you think, and the easiest way to entertain. mark for My Articles similar articles
Wired
June 2006
Joshua Davis
Schmear Campaign It's smooth and spreadable - but it's got researchers whipped up. Here's how a Wisconsin lab is hacking the chemical code of cream cheese. mark for My Articles similar articles
Chemistry World
December 12, 2012
David Bradley
Cracking old cheese please, Gromit New evidence and chemical research suggests that early farmers made cheese to allow them to cope with the lactose found in raw milk. These farmers may have lacked the enzymes to digest to breakdown the sugar, so would have been lactose intolerant. mark for My Articles similar articles
Food Processing
August 2009
Ingredient Round Up: Dairy-Based Flavors & Ingredients Our August round up of ingredients includes items that will make your butter melt. mark for My Articles similar articles
Prepared Foods
February 2008
Sharon Book
Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage. mark for My Articles similar articles
Seasoned Cooking
June 2007
Ronda L. Carnicelli
Homemade Pizza While this recipe is time consuming, it is very worth it. When you consider that the toppings you choose are under your own control, suddenly planning a bit ahead and being patient for that slice of homemade bliss seems so worth it! mark for My Articles similar articles
Wired
September 24, 2007
Evan Ratliff
The Formula: From Grass to Gas The process behind converting raw plants to ethanol. mark for My Articles similar articles
Prepared Foods
December 12, 2006
Elizabeth Mannie
Formulations Assists for Sauces and Dressings Adding gums to a liquid... Savory sauces and marinades... Trend tracking tools... mark for My Articles similar articles
Seasoned Cooking
September 2009
Philip R. Gantt
Margherita Pizza The Margherita pizza is about the simplest of all pies. It consists of a wonderful thin artisan bread type crust, sliced fresh roma tomatoes (no sauce), fresh mozzarella cheese and some chopped fresh basil. mark for My Articles similar articles
National Gardening Tomato Bread A recipe for making two loaves of tomato bread. mark for My Articles similar articles
Prepared Foods
February 4, 2006
Marcia A. Wade
Nature of the Yeast Lactic yeast extracts can create a heightened flavor experience, especially in creamy applications. mark for My Articles similar articles
Chemistry World
March 31, 2014
Ian Randall
Shifting fluids with fuel-free enzyme pumps Microscopic, non-mechanical pumps that are activated and powered by the fluids they move have been developed by researchers from the US, Russia and Puerto Rico. mark for My Articles similar articles
Prepared Foods
April 1, 2006
Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products. mark for My Articles similar articles
Prepared Foods
May 1, 2006
Marcia A. Wade
A Parade of Flavors Bland and common flavors are being brushed under the table by a surge of interest in flavors that are foreign, fiery and fabulous. mark for My Articles similar articles
Chemistry World
September 24, 2012
Samantha Cheung
Tumors reprogram nylon synthesis Cancer mutations have inspired a redesign of an enzyme to catalyze a key step in the bio-based production of adipic acid, a precursor to nylon. mark for My Articles similar articles
Chemistry World
November 27, 2011
James Mitchell Crow
Artificial enzymes close in on nature A synthetic metalloprotein that approaches the catalytic performance of a natural enzyme, despite its stripped-down structure, has been developed by a team of chemists in the US. mark for My Articles similar articles
AskMen.com
Gregory Cartier
Make Your Own Pizza In my quest to experience the same kind of quality pizza I ate on a trip to Italy years ago and can rarely find where I live, I like to experiment at home with my own recipes. mark for My Articles similar articles
Food Processing
June 2010
Sharon Gerdes
Dairy Offers Flavor, Nutritional Benefits to Healthy, Savory Snacks Savory snacks with dairy ingredients offer salty, melty, crunchy, creamy satisfaction with a nutrition bonus. mark for My Articles similar articles
Food Processing
July 2009
Exhibitors Display Their New and Innovative Products at the 2009 IFT Show TIC Gums... ICL Performance Products... Pure Circle consolidating it's U.S. operations... D.D. Williamson to present North America's first certified organic annatto extract... Virginia Dare's Kulfi... Mars Botanical debts Cirku... etc. mark for My Articles similar articles