نتائج البحث

Customized Weighing and Quality Control for Individual Packet Soups.

Subjects: *QUALITY control; *SOUPS; *WEIGHT measurement

• Source: Food Marketing & Technology. 2019, Vol. 33 Issue 4, p32-33. 2p.

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Soups and Sauces

• Authors : Extension, Utah State University; Utah State University Extension

Subjects: sauce; nutrition; soup

• Source: All Archived Publications

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In vitro Screening of Total Phenolic Content, Flavonoid Content and Antioxidant Capacity of Soups Prepared by Commercially Available Traditional Rice Varieties in Sri Lanka ; International Research Conference 2021

• Authors : Welikanna, L.; Wijesekara, M.; Soysa, P.

Subjects: Food Science; Food Science and Technology; Food Technology

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Winner, winner chicken dinner: How Campbell Soup uses technology to take foods from Mmm, Mmm Good to AI Better.

• Authors : REDMOND, KIMBERLY

Subjects: CAMPBELL Soup Co.; FOOD science; FRIED chicken

• Source: njbiz. 4/3/2023, Vol. 36 Issue 13, p6-7. 2p.

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Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties

• Authors : Blok, Annelies E.; Bolhuis, Dieuwerke P.; Velikov, Krassimir P. ...

Subjects: Creaminess; Maltodextrin; Microfibrillated cellulose

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Physical properties of Irvingia gabonensis, Detarium microcapum, Mucuna pruriens and Brachystegia eurycoma seeds

• Authors : Felix Uzochukwu Asoiro; Sunday Louis Ezeoha; Cosmas Ngozichukwu Anyanwu

Subjects: Agriculture; Food science; Mechanical engineering

• Source: Heliyon, Vol 6, Iss 9, Pp e04885- (2020)

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TOP CHEF.

• Authors : Lang, Joan M.

Subjects: COOKS; RESTAURANT menus; COOKINGCALIFORNIAMERLINO, John

• Source: Restaurant Business; Mar2007, Vol. 106 Issue 3, p26-32, 5p

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THE ASIAN PANTRY.

• Authors : Cobe, Patricia

Subjects: FOOD industry; NOODLES; CONVENIENCE foods

• Source: Restaurant Business; 11/1/2005, Vol. 104 Issue 15, p58-62, 4p, 14 Color Photographs, 1 Graph

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Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology.

• Authors : Calero, Maria¹ (AUTHOR) ; Clemente, Gabriela¹ (AUTHOR) ; Fartdinov, Dinar² (AUTHOR)

Subjects: *FOOD pasteurization; *ORGANIC wastes; *PRODUCT life cycle assessment

• Source: Sustainability (2071-1050). Feb2022, Vol. 14 Issue 3, p1716. 1p.

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Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

• Authors : Afifa Aziz; Sana Noreen; Waseem Khalid

Subjects: Carotenoid; Food industry; Zeaxanthin

• Source: ACS Omega

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