Mian N. Riaz, Food Protein R&D Center, Texas A&M University

Article: Fundamentals of Halal Foods and Certification -- January 2010

January 1, 2010

Formulating products for the growing, massive halal market requires knowledge of processes and ingredient characteristics.

Article: Soy Into Products -- May 2008

Mian N. Riaz, Food Protein R&D Center, Texas A&M University

May 1, 2008

The ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Get ready to be a part of something bigger and experience the breakthroughs that are shaping the future. The chase ends at Expo West, and we can't wait to see you there, empowering your future in the world of natural and organic products.

Mian N. Riaz, Food Protein R&D Center, Texas A&M University

ARTICLES

Article: Fundamentals of Halal Foods and Certification -- January 2010

Article: Soy Into Products -- May 2008

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