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2009-04-30 - Topic: pH
Food Product Design. Topic: pH. Getting Sauced: Pasta Sauce ... beverage applications.
It also regulates pH. Visit purac.com... Better Vinegar ...
http://www.foodproductdesign.com/topics/ph.aspx - 44k

2009-07-28 - Food Product Design Buyer's Guide : Laboratory Equipment and ...
Food Product Design Buyer's Guide,Laboratory Equipment and Services,pH Analyzers
and Monitors, Laboratory. ... pH Analyzers and Monitors, Laboratory (9). ...
http://www.foodproductdesign.com/Buyers-Guide.aspx?cat=9246 - 87k

2006-08-11 - Managing Pork pH for Better Quality
A professor from Iowa State University (ISU), Ames, has been investigating the
relationship between higher pH and pork quality, as well as ways to maintain a ...
http://www.foodproductdesign.com/news/2006/08/managing-pork-ph-for-better-quality.aspx - 52k

2007-04-19 - Sukh Bassi, Ph.D., Named VP of Scientific Affairs at MGP ...
ATCHISON, KS—Sukh Bassi, Ph.D., has been appointed to the newly created position
of vice president of scientific affairs at MGP Ingredients, Inc. ...
http://www.foodproductdesign.com/news/2007/04/sukh-bassi-phd-named-vp-of-scientific-affairs.aspx - 57k

2005-02-01 - Food Product Design: Applications - February 2005 - pHood ...
... And while at first the nuances of these reactions were mysterious, the concepts
of pH control would soon affect and improve the taste, microbiological ...
http://www.foodproductdesign.com/articles/2005/02/food-product-design-applications--february-2005.aspx - 96k

2009-04-30 - Topic: pH
... Topic: pH. ... Managing Pork pH for Better Quality 08/11/2006 - An Iowa State professor's
ongoing investigation of pork pH reveals techniques to improve quality.... ...
http://www.foodproductdesign.com/topics/ph.aspx?pg=5 - 43k

1997-03-01 - Designer Enzymes Create New Forms and Functions
... Form follows function. As nature's biological catalysts, enzymes enable chemical
reactions to proceed within life-sustaining temperature and pH ranges. ...
http://www.foodproductdesign.com/articles/1997/03/designer-enzymes-create-new-forms-and-functions.aspx - 97k

2006-08-01 - Maintaining Color Stability
... pH. At certain pH levels, some colorants degrade or shift to a different, less-stable
color. Most synthetic dyes have good low-pH stability; however, Red No. ...
http://www.foodproductdesign.com/articles/2006/08/maintaining-color-stability.aspx - 84k

2000-02-01 - Understanding Process Cheeses
... A cheese's pH also affects the protein's configuration. ... This characteristic of
phosphates creates a safer, shelf-stable product," says Henson. Adjusting pH. ...
http://www.foodproductdesign.com/articles/2000/02/understanding-process-cheeses.aspx - 98k

1994-04-01 - Beverage Creation
... For instance, the solubility of aspartame increases as the pH in a beverage is lowered. ...
These are not just simple ingredients.". Of proteins and pH. ...
http://www.foodproductdesign.com/articles/1994/04/beverage-creation.aspx - 101k