Erscheinungsjahr
Medientyp
Datenquelle
Fach
Format
Lizenz
Sprache
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-Tocopherol Content Oxidative Stability of Egg Yolk as Related to Dietary -Tocopherol
British Library Online Contents | 1998| -
-glucosidase activity in juice-processing enzymes based on anthocyanin analysis
British Library Online Contents | 1996| -
~2-Macroglobulin inhibition of endogenous proteases in fish muscle
British Library Online Contents | 1996| -
Zinc and Iron Bioavailability of Genetically Modified Soybeans in Rats
British Library Online Contents | 2007| -
Yogurt Fermentation in the Presence of Starch-Lipid Composite
British Library Online Contents | 2009| -
Yogurt Can Beneficially Affect Blood Contributors of Cardiovascular Health Status in Hypertensive Rats
British Library Online Contents | 2011| -
Yield Stress and Time-dependent Rheological Properties of Mango Pulp
British Library Online Contents | 1999| -
Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk
British Library Online Contents | 2002| -
Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage
British Library Online Contents | 2003| -
Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method
British Library Online Contents | 1997| -
Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase
British Library Online Contents | 2015| -
Yield and Quality Effects of Electroplasmolysis and Microwave Applications on Carrot Juice Production and Storage
British Library Online Contents | 2011| -
Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations
British Library Online Contents | 2007| -
Yeast Identification During Fermentation of Turkish Gemlik Olives
British Library Online Contents | 2018| -
Xylitol Improves Pancreatic Islets Morphology to Ameliorate Type 2 Diabetes in Rats: A Dose Response Study
British Library Online Contents | 2014| -
X-Ray Micro-Computer Tomographic Method to Visualize the Microstructure of Different Apple Cultivars
British Library Online Contents | 2013| -
Xanthine Oxidase Inhibitory Activity and Hypouricemic Effect of Aspalathin from Unfermented Rooibos
British Library Online Contents | 2013| -
Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model
British Library Online Contents | 1996| -
Xanthan gum effects on solubility and emulsification properties of soy protein isolate
British Library Online Contents | 1997| -
Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar Proteins
British Library Online Contents | 2010| -
Workshop Report: Modeling the Molecular Mechanism of Bacterial Spore Germination and Elucidating Reasons for Germination Heterogeneity
British Library Online Contents | 2009| -
Wild Prunus Fruit Species as a Rich Source of Bioactive Compounds
British Library Online Contents | 2016| -
Wild Mediterranean Plants as Traditional Food: A Valuable Source of Antioxidants
British Library Online Contents | 2011| -
Wild Buckwheat Is Unlikely to Pose a Risk to Buckwheat-Allergic Individuals
British Library Online Contents | 2011| -
Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce Processing
British Library Online Contents | 2010| -
White and Green Teas (Camellia sinensis var. sinensis): Variation in Phenolic, Methylxanthine, and Antioxidant Profiles
British Library Online Contents | 2010| -
Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors
British Library Online Contents | 2006| -
Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast Strips
British Library Online Contents | 2010| -
Whey Protein Isolate and Glyco-macropeptide Recovery from Whey Using Ion Exchange Chromatography
British Library Online Contents | 2003| -
Whey Protein Isolate and alpha-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange Chromatography
British Library Online Contents | 2004| -
Whey Protein Film with Oxygen Scavenging Function by Incorporation of Ascorbic Acid
British Library Online Contents | 2011| -
Whey Protein Film Composition Effects on Potassium Sorbate and Natamycin Diffusion
British Library Online Contents | 2004| -
Whey protein emulsion film performance as affected by lipid type and amount
British Library Online Contents | 1997| -
Whey protein edible film structures determined by atomic force microscope
British Library Online Contents | 1998| -
Whey protein concentrate as a proteinase inhibitor in Pacific whiting surimi
British Library Online Contents | 1996| -
Whey Protein Coatings for Fresh Fruits and Relative Humidity Effects
British Library Online Contents | 2003| -
Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces
British Library Online Contents | 2006| -
Whey protein coating effect on the oxygen uptake of dry roasted peanuts
British Library Online Contents | 1996| -
Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography
British Library Online Contents | 2002| -
Whey Protein-Based Gel as a Model Material for Studying Initial Cleaning Mechanisms of Milk Fouling
British Library Online Contents | 2002| -
Whey Changes during Processing Determined by Near Infrared Spectroscopy
British Library Online Contents | 1997| -
Wheat Gluten: High Molecular Weight Glutenin Subunits-Structure, Genetics, and Relation to Dough Elasticity
British Library Online Contents | 2007| -
Wheat Bread Enrichment with Hard-to-Cook Bean Extruded Flours: Nutritional and Acceptance Evaluation
British Library Online Contents | 2011| -
Wettability of Chitosan Coating Solution on `Fuji' Apple Skin
British Library Online Contents | 2002| -
Wet Method for Measuring Starch Gelatinization Temperature Using Electrical Conductivity
British Library Online Contents | 2009| -
Water Vapor Uptake by Fat-Free Apple Chips Decreased by Emulsifiers
British Library Online Contents | 2002|
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