155 results on '"MATTIL, K. F."'
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2. Destruction of aflatoxins in peanut protein isolates by sodium hypochlorite
3. Distribution of aflatoxins in various fractions separated from raw peanuts and defatted peanut meal
4. Cottonseed protein food products
5. Processing edible peanut protein concentrates and isolates to inactivate aflatoxins
6. Evaluation of the food use potential of sixteen varieties of cottonseed
7. Dehulling cottonseed and separating kernels and hulls: Comparison of several varieties of seed
8. Changes occurring in fat autoxidation
9. Antioxidant losses during the induction period of fat oxidation
10. The effect of trichloroethylene in the hydrogenation of soybean and cottonseed oils
11. Determination of residual hexane in solvent extracted meals
12. A laboratory method for determining the ability of antioxidants to stabilize fat in baked goods
13. Fifty years of progress in the technology of edible fats and oils
14. Interesterification reactions of triglycerides
15. The effect of processing conditions upon the nutritional quality of vegetable oils
16. Composition of food fats and oils
17. The relationship of diet to life expectancy and atherosclerosis
18. A new approach to the glyceride structure of natural fats
19. A study of the antioxidant effectiveness of several compounds on vegetable fats and oils
20. A.O.C.S. commentary: The north central chemists’ society
21. Chemistry of the Lipids.
22. EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS.
23. EVALUATION OF A PROTEIN CONCENTRATE PRODUCED FROM GLANDLESS COTTONSEED FLOUR BY A WET-EXTRACTION PROCESS.
24. A WHIPPABLE EXTRACT FROM GLANDLESS COTTONSEED FLOUR.
25. A CHARACTERIZATION OF TWO CHROMATOGRAPHICALLY SEPARATED FRACTIONS OF COCONUT PROTEIN.
26. EXTRACTABILITY OF COCONUT PROTEINS.
27. EFFECT OF SEVERAL VARIABLES ON THE EXTRACTABILITY OF SUNFLOWER SEED PROTEINS.
28. EFFECTS OF GERMINATION ON COTTONSEED PROTEIN
29. COMPOSITION AND CHARACTERISTICS OF GLANDLESS AND LIQUID CYCLONE PROCESS DEGLANDED COTTONSEED WHEYS
30. A STUDY OF FACTORS AFFECTING MEMBRANE PERFORMANCE DURING PROCESSING OF COTTONSEED PROTEIN EXTRACTS BY ULTRAFILTRATION
31. PRODUCTION OF PROTEIN ISOLATES AND CONCENTRATES FROM OILSEED FLOUR EXTRACTS USING INDUSTRIAL ULTRAFILTRATION AND REVERSE OSMOSIS SYSTEMS
32. COMPOSITION AND CHARACTERISTICS OF AQUEOUS EXTRACTED TEXTURED VEGETABLE PROTEIN FLOURS: SOY AND COTTONSEED
33. EFFECT OF SODIUM HYPOCHLORITE ON PEANUT PROTEIN ISOLATES
34. AN ECONOMIC ANALYSIS OF COTTONSEED WHEY PROCESSING
35. PROTEIN FORTIFICATION OF CORN TORTILLAS WITH OILSEED FLOURS
36. AN ELECTROPHORETIC INVESTIGATION OF A PEPTIC HYDROLYSATE OF COTTONSEED STORAGE PROTEIN
37. PARAMETERS AFFECTING PRODUCTION AND CHARACTER OF EXTRUSION TEXTURIZED DEFATTED GLANDLESS COTTONSEED MEAL
38. OPTIMIZATION OF PROTEIN ISOLATE PRODUCTION FROM SOY FLOUR USING INDUSTRIAL MEMBRANE SYSTEMS
39. EFFECTS OF OILSEED PROTEINS, AT TWO REPLACEMENT LEVELS, ON CHEMICAL, SENSORY AND PHYSICAL PROPERTIES OF FRANKFURTERS
40. CO‐ AND COUNTERCURRENT MULTISTAGE AQUEOUS AND AQUEOUS ETHANOL EXTRACTION OF TEXTURED VEGETABLE PROTEIN FLOURS: PRODUCT YIELDS AND PROCESS DATA
41. PROCESSING WHEY-TYPE BY-PRODUCT LIQUIDS FROM COTTONSEED PROTEIN ISOLATION WITH ULTRAFILTRATION AND REVERSE OSMOSIS MEMBRANES
42. RUPTURE AND PROTEIN EXTRACTION OF PETROLEUM‐GROWN YEAST
43. UTILIZATION OF COTTONSEED WHEY PROTEIN CONCENTRATES PRODUCED BY ULTRAFILTRATION
44. MOLECULAR WEIGHT ESTIMATE OF POLYPEPTIDE CHAINS FROM STORAGE PROTEIN OF GLANDLESS COTTONSEED
45. MICROBIOLOGICAL EVALUATION OF COCONUT AND COCONUT PRODUCTS
46. FACTORS INFLUENCING THE COLOR OF COTTONSEED PROTEIN PRODUCTS
47. UTILIZATION OF WHOLE UNDEFATTED GLANDLESS COTTONSEED KERNELS AND SOYBEANS TO PROTEIN-FORTIFY CORN TORTILLAS
48. The Reducing Action of Primary Grignard Reagents
49. The Action of Primary Grignard Reagents on t-Butylacetyl Chloride
50. Comparative Digestibilities of Plastic Shortenings Made From Lard and From Hydrogenated Vegetable Oils
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