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	121.	No cover image available Developing Low - Fat Meat Products:A Variety of techniques to reduce or replace fat are being used to make products more marketable by James Giese,Associate Editor Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	122.	No cover image available Irradiated Strawberries Enter the U.S.Market:Despite activists'disruptive efforts,irradiated strawberries sell well in Florida market,confirming studies that consumers will accept irradiated food given the chance by Michelle Marcotte Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	123.	No cover image available Irradiated Produce Reaches Midwest Market:Retailer is first to offer Chicago - area customers irradiated strawberries,grapefruit,and oranges.Will other stores follow? by Donald E pszczola,Assistant Editor Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	124.	No cover image available Correlating Food Safety Knowledge with Home Food - Preparation Practices:Results of a nationwide survey indicate the need for consumer education concerning proper food handling in the home by Donna M Williamson Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	125.	No cover image available The Scientific Committee for Food:Procedures and Program for European Food Safety:Committee plays an increasingly important role in the European Community'S regulation of food substances by Kees A van der Heijden Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	126.	No cover image available Assessing Ptofuvy Vulnerability Due to Pesticide Issues:Consulting organization advises companies on how to design a program which effectively manages pesticide and the effect they have on individual products by Barbara petersen Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	127.	No cover image available Microbiological Evaluation of Low - Acid Aseptic Fillers:Using standardized test methods for qualification of aseptic fillers provides useful data for the establishment and validation of critical factors of operation by Philip H Elliott Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	128.	No cover image available Developments of Nonthermal Processes for Food preservation:Novel nonthermal preservation mehtods are being developed to produce high - quality foods by Bart Mertens Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	129.	No cover image available The Nature and Mechanisms of Food Allergies and Related Diseases:The term food allergy in reality encompasses several distinct clinical entities,the knowledge of which allows for a rational approach to diagnosis and therapy by Dean D Metcalfe Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	130.	No cover image available Food Hypersensitivity:Manifestations,Diagnosis,and Natural Hisroty:Millios of Americans are afflicted with food hypersensitivities.This article describes the various types of hypersensitivities and how they are diagnosed by Hugh A Sampson Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	131.	No cover image available Chemistry and Detection of Food Allergens:Progress is being made in the identification and characterization of food allergens,and immunoassays are being developed to test for the presence of allergens in foods by Steve L Taylor Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	132.	No cover image available Occupational Reactions in the Food Industry:Food industry employees are exposed to a wide variety of substances,some of which can induce allergic reactions,Coffee bean hypersensitivity is one example by Samuel B Lehrer Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	133.	No cover image available A Primer on Using Visuals in Technical Presentations:Poorly designed visuals can interfere with communication,whereas the proper design and use of visduals can make technical presentations more interesting and informative by James W King Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	134.	No cover image available Using the Malcolm Baldrige National Quality Award Criteria to Drive the Total Quality Management Process:Total Quality Management is an essential tool for food processing companies competing in the global marketplace by John G Surak Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	135.	No cover image available Educational Programs in Quality for the Food Processing Industry:A three - way partnership between IFT,corporations,and universities could provide undergraduate and continuing education in modern quality techniques by John G Surak Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	136.	No cover image available Structures and Phase Transitions of Starch in Food Systems:Analysis of molecular structures can lead to improvements in the quality and shelf life of starch - containing foods by Costas G Biliaderis Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	137.	No cover image available Dispersion Behavior of Starch:Measurement of dispersion of starch in a food can revreal the processing and storage history of the food by Ralph D Waniska Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	138.	No cover image available Effect of Starch Structure on Starch Rheological Properties:Kinetic models describe transformations in starch and their effect on viscosity by Josef L Kokini Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	139.	No cover image available Flavor and Sweetener Interactions with Starch:Starch has the ability to serve as a carrier and protector of flavor in foods and to interact with sweeteners in ways that affect baking quality and flavor perception by M A Godshall Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	140.	No cover image available Application of Starch - Based Fat Replacers:Reducing the fat content of foods through use of fat replacers requires proper ingredient selection and reformulation to match the properties of the full - fat products by Walter C Yackel Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1992 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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Bhaskaracharya College of Applied Science
Adress:Bhaskaracharya College of Applied Science Sector 2,Phase 1,
Dwarka New Delhi-110075, India
Phone:011-25087597, 011-25081015
Mail:Bhaskaracharya.college@gmail.com

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Your search returned 155 results.