Browse Dept. of Food Science and Human Nutrition by Subject "Technology"
Now showing items 1-2 of 2
(1990)For the first time, a procedure has been developed for the isolation of intact $\alpha$- and $\beta$-carotene binding carotenoprotein from carrot chromoplasts. Initial attempts to isolate and purify this protein from spinach ...
(1993)The piquant and peppery flavor of American Blue and Roquefort cheese is largely due to the short and medium chain fatty acids, methyl ketones and secondary alcohols. The free fatty acids contribute flavor themselves and ...