Heat stability and calcium bioavailability of calcium-fortified milk (English)
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In:
Food Science and Technology - lwt. Lebensmittel-Wissenschaft und -Technologie
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40
, 4
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625-631
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2007
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ISSN:
- Article (Journal) / Print
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Title:Heat stability and calcium bioavailability of calcium-fortified milk
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Contributors:Singh, G. ( author ) / Arora, S. ( author ) / Sharma, G.S. ( author ) / Sindhu, J.S. ( author ) / Kansal, V.K. ( author ) / Sangwan, R.B. ( author )
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Published in:
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Publisher:
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Publication date:2007
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Size:7 Seiten, 1 Bild, 4 Tabellen, 55 Quellen
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
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Keywords:
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Source:
Table of contents – Volume 40, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 569
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Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax estersBernasconi, R. / Bolzacchini, E. / Galliani, G. / Gugliersi, F. / Rindone, B. / Rindone, M. / Tacconi, M.T. / Terraneo, A. et al. | 2006
- 574
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Application of a mathematical model for chemical peeling of peaches (Prunus persica l.) variety Amarillo JarilloBarreiro, José A. / Sandoval, Aleida J. / Rivas, Damaris / Rinaldi, Rocio et al. | 2006
- 574
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Application of a mathematical model for chemical peeling of peaches (Prunus persica 1.) variety Amarillo JarilloBarreiro, Jose A. / Sandoval, Aleida J. / Rivas, Damaris / Rinaldi, Rocio et al. | 2007
- 579
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Formation and rheological properties of ‘cold-set’ tofu induced by microbial transglutaminaseTang, Chuan-He / Li, Lin / Wang, Jun-Li / Yang, Xiao-Quan et al. | 2006
- 587
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Carbohydrate composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia)Wall, Marisa M. / Gentry, Trevor S. et al. | 2006
- 594
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Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systemsBordignon-Luiz, M.T. / Gauche, C. / Gris, E.F. / Falcão, L.D. et al. | 2006
- 600
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Fractionation and biochemical characterization of moth bean (Vigna aconitifolia L.) proteinsSathe, Shridhar K. / Venkatachalam, Mahesh et al. | 2006
- 611
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Optimization of the basic formulation of a traditional baked cassava cake using response surface methodologyGan, H.E. / Karim, R. / Muhammad, S.K.S. / Bakar, J.A. / Hashim, D.M. / Rahman, R.Abd. et al. | 2006
- 619
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Binding of oak volatile compounds by wine lees during simulation of wine ageingJiménez Moreno, Nerea / Ancín Azpilicueta, Carmen et al. | 2006
- 625
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Heat stability and calcium bioavailability of calcium-fortified milkSingh, G. / Arora, S. / Sharma, G.S. / Sindhu, J.S. / Kansal, V.K. / Sangwan, R.B. et al. | 2006
- 632
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Modeling inactivation kinetics of food borne pathogens at a constant temperatureBuzrul, Sencer / Alpas, Hami et al. | 2006
- 638
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Prediction of mass transfer kinetics during osmotic dehydration of apples using neural networksOchoa-Martínez, C.I. / Ayala-Aponte, A.A. et al. | 2006
- 646
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Effect of electrolyzed water treatments on the quality of hand- and machine-peeled yams (Dioscorea spp.) during cold storageLee, Ho-Joon / Park, Hyun-Jin / Jeong, Jin-Woong / Kim, Dongman / Chinnan, Manjeet S. et al. | 2006
- 655
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Hybrid of multi-signal processing methods for detection of small objects in containers filled with beverages using ultrasoundZhao, B. / Basir, O.A. / Mittal, G.S. et al. | 2006
- 661
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Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoesTaiwo, K.A. / Baik, O.D. et al. | 2006
- 669
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Potentially probiotic and synbiotic chocolate mousseAragon-Alegro, Lina Casale / Alarcon Alegro, João Henrique / Roberta Cardarelli, Haíssa / Chih Chiu, Ming / Isay Saad, Susana Marta et al. | 2006
- 676
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Heat resistance of Neosartorya fischeri in various juicesSalomão, B.C.M. / Slongo, A.P. / Aragão, G.M.F. et al. | 2006
- 681
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Discrimination of storage shelf-life for mandarin by electronic nose techniqueHernández Gómez, Antihus / Wang, Jun / Hu, Guixian / García Pereira, Annia et al. | 2006
- 690
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Effect of sugar content and storage temperature on the survival and recovery of irradiated Escherichia coli K-12 MG1655Rodriguez, O. / Castell-Perez, M.E. / Moreira, R.G. et al. | 2006
- 697
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Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milkSan Martín-González, M.F. / Rodríguez, J.J. / Gurram, Subbarao / Clark, S. / Swanson, B.G. / Barbosa-Cánovas, G.V. et al. | 2006
- 706
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Measurement of evaporated acrylamide during heat treatment of food and other biological materialsEriksson, Sune / Karlsson, Patrik / Törnqvist, Margareta et al. | 2006
- 713
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Highly purified sugar concentrate from a residue of citrus pigments recovery processScordino, Monica / Di Mauro, Alfio / Passerini, Amedeo / Maccarone, Emanuele et al. | 2006
- 722
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Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredientVergara-Valencia, Nely / Granados-Pérez, Eliana / Agama-Acevedo, Edith / Tovar, Juscelino / Ruales, Jenny / Bello-Pérez, Luis A. et al. | 2006
- 730
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Kinetics studies of some physico-chemical substances during roasting and preparation of beverage made by Cassia occidentalis seedsNama Medoua, Gabriel / Mbofung, Carl M.F. et al. | 2006
- 737
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Non-invasive ‘through-package’ assessment of the microstructural quality of a model food emulsion by the NMR MOUSEHaiduc, Adrian M. / Trezza, Elena E. / van Dusschoten, Dagmar / Reszka, Aleksander A. / van Duynhoven, John P.M. et al. | 2006
- 744
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Starch and pectin solubilization and texture modification during pre-cooking and cooking of cassava root (Manihot esculenta Crantz)Menoli, Adriana V. / Beleia, Adelaide et al. | 2005
- 748
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Nested PCR detection of genetically modified soybean in soybean flour, infant formula and soymilkAngonesi Brod, Fábio Cristiano / dos Santos Ferrari, Cibele / Valente, Luciana Lehmkuhl / Arisi, Ana Carolina Maisonnave et al. | 2005
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