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  1. Adeline Bonneau awarded first place for her poster at the Weurman Flavour Research Symposium

    https://frec.osu.edu/news/adeline-bonneau-awarded-first-place-her-poster-weurman-flavour-research-symposium

    bitter blocker Maillard-dietary phenolic compound reaction products". ...

  2. Meat Processing Business Tool Kit

    https://meatsci.osu.edu/programs/meat-processing-business-toolkit

    reviewing the region’s livestock production, current meat processing capacity, and the various models for ... processing capacity and livestock production. Check the user information guide in each resource to see how ... business be managed? How will the business market its products or services? What is the business’s ...

  3. Alumni

    https://frec.osu.edu/people/alumni

    Bitterness development in whole wheat products, including key markers, origin, and pathways of generation ... Affecting Flavor Quality in Fluid Milk and Dairy Products Kenneth Smith 2017 Investigation of aroma ... stability, biological impact, and exposure markers of berry products using an untargeted metabolomics ...

  4. Flavor Modulation

    https://frec.osu.edu/home/research/modulation

    combined with natural ingredients can improve flavor profiles.  By understanding how natural product ... Maillard-catechin reaction products. J. Agric. Food Chem. 62, 10092 ...

  5. Compound Discovery

    https://frec.osu.edu/home/research/discovery

    attributes of Bovine Milk Products.   Food Chem.  294: 27 Desphande, S. and  Peterson, D.G.  2020. ... flour, lower product acceptability can be observed, impeding consumption. By understanding how ingredient ... Identification of Bitter Compounds in Extruded Corn Puffed Products.   Food Chem.  254: 185 Smith, K. and  ...

  6. Diana Paola Forero, PhD

    https://frec.osu.edu/people/diana-paola-forero-phd

    encapsulation of bio-active compounds by spray drying to develop innovative and functional food products. Before ...

  7. HACCP

    https://meatsci.osu.edu/programs/food-safety/resources/haccp

        Planning to go Exempt? Read this first! Mary Kay Folk   Addressing Allergens in Your Meat Products     Use ... Tested Products     SSOP Model     SSOP Forms Lynn Knipe   Temperature Regulations and Guidelines Lynn ... Knipe   Lot Identification of the Products that you Produce Lynn Knipe   Emergency Management Plan ...

  8. Processing Resources

    https://meatsci.osu.edu/http%3A/meatsci.osu.edu/programs/processing/courses/resources

    Challenges Lynn Knipe   Sectioned and Formed Meat Products Lynn Knipe Freezing Storage Conditions Can Impact ... Meat Products Lynn Knipe   Phosphates as Meat Emulsion Stabilizers Lynn Knipe   Use of Phosphates in ... Sausage Lynn Knipe   Use of Phosphates in Meat Products Lynn Knipe Pork Quality Further Processing of Meat ...

  9. Old Publications Page

    https://frec.osu.edu/node/181

    Compounds that Contribute to the Somatosensory attributes of Bovine Milk Products. Food Chem. 294: 27-34.  ... L. and Peterson, D.G. 2018.  Identification of Bitter Compounds in Extruded Corn Puffed Products ... Changes in Citrus Products Using Untargeted Chemical Profiling.   J. Agric. Food Chem. 66: 682-688. ...

  10. Ningyi (Irene) Wang

    https://frec.osu.edu/people/ningyi-irene-wang

    treatments on the production of pectic oligosaccharides from cranberry pomace in Dr.Karboune’s lab. Besides ...

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