Ingredient : the magazine for kids curious about food.

“…Ingredient (Online)…”
Full Text Availability

The ingredients : a guided tour of the elements / by Ball, Philip, 1962-

Ingredients the local food movement takes root /

Cook it right! : the comprehensive source for substitutions, equivalents and cooking tips / by Nowak, Barbara

Subjects:

Essential ingredients : a poetry collection / by GoldenEagle, Carol Rose, 1963-

CONNECT (1 user limit)

Ingredients of change : the history and culture of food in modern Bulgaria / by Neuburger, Mary, 1966-

CONNECT

Essential ingredients: (2001) : for unaccompanied SATB chorus / by Pook, Jocelyn

Table of Contents: “…Colman's of Norwich -- VII. Essential ingredients.…”
CONNECT

Ingredients of change : the history and culture of food in modern Bulgaria / by Neuburger, Mary, 1966-

CONNECT

Functional Ingredients.

“…Functional Ingredients (Online)…”
Full Text Availability

Secret ingredients : : the New Yorker book of food and drink /

Table of Contents: “…Eating in: The secret ingredient /…”

Ingredient branding : making the invisible visible / by Kotler, Philip

Table of Contents: “…Branding ingredients. What is ingredient branding? ; A new brand strategy? …”

5 ingredients : quick & easy food / by Oliver, Jamie, 1975-

“…Five ingredients…”

The main ingredient / by Horn, Shirley

CONNECT

The secret ingredient : the power of the family table / by Shorten, Chloe

CONNECT

Fresh ingredients : healthy international food tips /

CONNECT

Advances in dairy ingredients /

Table of Contents: “…2.4 Effect of Moisture on Lactose in the Solid State2.4.1 Moisture-induced crystallization of amorphous lactose; 2.4.2 Effect of moisture on the crystalline forms of lactose; 2.4.3 Effect of moisture and amorphous lactose content in lactose-rich dairy powders; 2.5 Lactose Applications; 2.6 Summary; References; 3: Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential; 3.1 Introduction; 3.2 Origin and Function of the MFGM; 3.3 Composition and Structure of the MFGM; 3.3.1 Lipids of the milk fat globule membrane.…”
CONNECT

Defining active ingredient : the U.S. Food and Drug Administration's legal interpretation of regulatory exclusivities [August 8, 2023] / by Ward, Erin H.

“…Defining active ingredient :…”
CONNECT

Food engineering & ingredients.

“…Food engineering & ingredients (Online)…”
Full Text Availability

International Food Ingredients.

“…International Food Ingredients (Online)…”
Full Text Availability

Dairy-derived ingredients : food and nutraceutical uses /

Table of Contents: “…Novel approaches for the separation of dairy components and manufacture of dairy ingredients -- Understanding the factors affecting spray-dried dairy powder properties and behavior -- Production and enrichment of bioactive peptides derived from milk proteins -- Processing means for milkfat fractionation and production of functional compounds -- Modern approaches to lactose production -- Studies of biological function and structure of casein micelles and future implications -- Glycosylated dairy components: their roles in nature and ways to make use of their biofunctionality in dairy products -- Application of dairy-derived ingredients in food intake and metabolic regulation -- Bioactive milk protein and peptide functionality -- Bovine milk immunoglobulins against microbial human diseases -- Lactoferrin for human health -- Harnessing milk oligosaccharides for nutraceutical applications -- Lipids from milk fat globule membrane as a health ingredient: composition, properties and technological aspects -- Molecular understanding of the interaction of dairy proteins with other food biopolymers -- Novel applications of enzymes in the dairy sector: optimizing functional properties of milk proteins by enzymatic cross-linking -- Improving technological and functional properties of milk by high-pressure processing -- Impact of dairy ingredients on the flavour profiles of foods -- Production of dairy aromas and flavors: new directions -- Dairy ingredients in non-dairy food systems -- The role of dairy ingredients in processed cheese products -- Emulsions and nanoemulsions using dairy ingredients -- Using dairy ingredients for micro and encapsulation -- Using dairy ingredients to produce edible films and biodegradable packaging materials -- Transformation of lactose for value-added ingredients -- Protein interactions and functionality of milk protein products.…”
CONNECT