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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.  |
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.  |
Prepared Foods December 1, 2005 |
Rising to the Top Enzymes and dough conditioner systems for baked goods and snacks.  |
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.  |
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.  |
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.  |
Food Processing June 2006 Diane Toops |
Category Report: Cheese on a roll It's a great time to be in the cheese business.  |
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.  |
Food Processing August 2006 |
Ingredient Round-Up: Dairy flavors & ingredients A round-up of the latest innovations in flavors and ingredients for dairy products.  |
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.  |
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.  |
Health January 2007 Lia Huber |
Say Yes to Cheese Cheese is healthier than you think, and the easiest way to entertain.  |
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.  |
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.  |
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.  |
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.  |
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!  |
Wired September 24, 2007 Evan Ratliff |
The Formula: From Grass to Gas The process behind converting raw plants to ethanol.  |
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...  |
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.  |
| National Gardening |
Tomato Bread A recipe for making two loaves of tomato bread.  |
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.  |
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.  |
Prepared Foods April 1, 2006 |
Very Dairy Day Stabilizers play a crucial role in the processing, body, texture, shelflife and distribution of dairy products.  |
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.  |
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.  |
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.  |
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.  |
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.  |
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.  |