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2. Study of color stability of tall oil fatty acids through isolation and characterization of minor constituents
3. Comparison of methods for determining peroxidation in processed whole peanut products
4. High performance liquid chromatography of fatty methyl esters: Analytical separations
5. Effect of minor constituents and additives upon peroxidation of oil in peanut butter
6. Studies on detergent phosphate replacements: I. Aerobic biodegradation of sodium 2-hydroxyethyliminodiacetate
7. Distribution of aflatoxins in various fractions separated from raw peanuts and defatted peanut meal
8. Safety of emulsifiers in fats and oils
9. Safety evaluation and biochemical behavior of monotertiarybutylhydroquinone
10. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene
11. Vitamin E as a food additive
12. Suggestions on nomenclature of acylglycerols (glycerides)
13. Nomenclature of alcohols and simple esters
14. Nomenclature of organic nitrogen compounds
15. Microdetermination of anionic and nonionic surfactants with aid of cholinesterase
16. Composition of jojoba seed during development
17. Rapid quantitative determination of residual hexane in oils by direct gas chromatography
18. Lipid composition of commercially canned single-strength orange juice
19. Evaluation of mettler automatic dropping point apparatus and statistical comparison with wiley melting point method
20. Physical aging of even saturated monoacid triglycerides
21. Call for papers AOCS 49th annual
22. Vegetable protein—A delayed birth?
23. Plant proteins: Their role in the future
24. Manufacturing and marketing of soy products for human consumption in mexico
25. Soy processing: From beans to ingredients
26. Processing soybeans into foods: Selected aspects of nutrition and flavor
27. Nutritional contribution of soy protein to food systems
28. Comparative functionality of soy proteins used in commercial meat food products
29. Use of soy proteins in bakery products
30. Use of soy products in dairy product replacement
31. Soy protein in foods: Their use and regulations in the U.S.
32. Mexican regulations and standards for use of soy protein for human feeding
33. Practical feeding programs using soy protein as base
34. New ways of utilizing soy in human diets in Latin America
35. Fundamental study of biochemical behavior of anionic sulfonate- and sulfate-type surfactants
36. Effect of dietary fat upon aflatoxicosis in rats fed torula yeast containing diet
37. High temperature reactions of fats with amino acids
38. Solvent winterization of sunflower seed oil
39. Separation ofCis andTrans isomers by reverse phase high pressure liquid chromatography
40. Lipids and fatty acids of important finfish: New data for nutrient tables
41. Destruction of aflatoxins in peanut protein isolates by sodium hypochlorite
42. Some challenges for the rapeseed crusher
43. JAOCS news feature president’s review of world oilseed industry
44. Call for papers AOCS 49th annual fall meeting deadline: May 15, 1975
45. New, unusual long chain fatty acid (argemonic acid) fromArgemone Mexicana
46. Antioxidant activity and stability of 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid
47. Relations between pulsed NMR, wide-line NMR, and dilatometry
48. Kinetics of hydrogenation of rapeseed oil: I. Influence of transport steps in kinetic study
49. Nutritive value of poppy seed protein
50. Sampling cottonseed lots for aflatoxin contamination
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