Jordan College of Agricultural Science and Technology
21 achievements
Tenbergen, K.
(2012).
High Oleic Soy Oil Bakery Research.
The Soyfoods Council.
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| Tenbergen, K.
(2012).
Mass production of Artisan bread.
The Journal of American Baking. 133-156.
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| Tenbergen, K., & Ferris, D.
(2012).
Shelf-life extension strategies.
Applied Culinology: Blending Culinary Arts and Food Science & Technology in Food Product Development.
Atlanta, GA: Research Chefs Association.
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| Berry, D., & Tenbergen, K.
(2011).
Fruit’s Sweet Secrets.
Baking & Snack Magazine. 11(5),
49-58.
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| Malovany, D., & Tenbergen, K.
(2011).
Best tips for the Best Raisin Contest -Dos and don'ts to help you beat out the competition.
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| Tenbergen, K.
A look at lúcuma.
Retrieved
from: http://www.foodproductdesign.com/articles/2011/09/a-look-at-l-cuma.aspx
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| Tenbergen, K.
(2011).
International Flavors, Chile.
Sizzle - The American Culinary Federation Quarterly. 8(1),
50-53.
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| Tenbergen, K., Dunklin, M., Booth, G., & Tinton, T.
(2011).
International partnership in entrepreneurship – firm foundations for the future.
Entrepreneurial Practice Review. 2(1).
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| Tenbergen, K., Eghtesadi, R., & Santiago, P.
(2011).
Copao – The new super fruit.
Fruit of Peru and the Chilean Atacama Desert. 32-33.
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| Tenbergen, K.
(2010).
The time of your life – certification is more important than ever before.
RBA Baker’s Rack. 16(1),
11-14.
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| Tenbergen, K.
(2010).
The science of combination ovens/steamers.
FCSI - The Americas Quarterly. 1(3),
47-49.
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| Tenbergen, K.
(2009).
Blending Culinary Arts and Food Science.
Chef Educator Today. 16-17.
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| Tenbergen, K.
(2008).
Flatbreads Old World: Meets New Flatbreads from all over the world-including tortillas, arepas and naan-are the newest hot ticket in both retail and foodservice products.
Food Product Design. 18(11),
38-43.
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| Tenbergen, K.
(2008).
Spoling the fun: Rope in breads.
Cafe Meeting Place. 23(4).
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| Tenbergen, K.
(2008).
Crack open nuts’ benefits.
Baking Management.
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| Tenbergen, K.
(2007).
The time of your life – the importance of getting involved – the time to give back.
RBA Baker’s Rack. 11(3),
16-17.
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| Tenbergen, K.
(2007).
Healthy baking seminar presents ideas, solutions.
Baking Management. 11(11).
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| Tenbergen, K.
(2004).
Baking Ammonia: The Other White Leavening Agent.
Food Product Design. 12(9),
33-34.
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| Tenbergen, K., Labensky, S., Martel, P., & Van Damme, E.
(2004).
On baking.
Upper Saddle River, NJ: Prentice Hall, Inc. .
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| Tenbergen, K.
(2000).
H2O Quality and its Influence in the Baking Process.
Asian Food Tech. 1(6),
24-27.
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| Tenbergen, K.
(1999).
Dough and bread conditioners.
Food Product Design Magazine. 21(6),
16.
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