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Refinado por: Base de dados/Biblioteca: ANTE: Abstracts in New Technology & Engineering remover assunto: Food Analysis remover
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Factors Influencing the Chemical Stability of Carotenoids in Foods
Factors Influencing the Chemical Stability of Carotenoids in Foods
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Factors Influencing the Chemical Stability of Carotenoids in Foods

Boon, Caitlin S ; McClements, D. Julian ; Weiss, Jochen ; Decker, Eric A

Critical reviews in food science and nutrition, 2010-06, Vol.50 (6), p.515-532 [Periódico revisado por pares]

Philadelphia, PA: Taylor & Francis Group

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2
Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review
Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review
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Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review

No, H.K ; Meyers, S.P ; Prinyawiwatkul, W ; Xu, Z

Journal of food science, 2007-06, Vol.72 (5), p.R87-R100 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results
Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results
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Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results

Erbay, Zafer ; Icier, Filiz

Critical reviews in food science and nutrition, 2010-05, Vol.50 (5), p.441-464 [Periódico revisado por pares]

Philadelphia, PA: Taylor & Francis

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4
Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
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Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review

Vega‐Gálvez, Antonio ; Miranda, Margarita ; Vergara, Judith ; Uribe, Elsa ; Puente, Luis ; Martínez, Enrique A

Journal of the science of food and agriculture, 2010-12, Vol.90 (15), p.2541-2547 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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5
Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality
Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality
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Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

Regueiro, Jorge ; López-Fernández, Olalla ; Rial-Otero, Raquel ; Cancho-Grande, Beatriz ; Simal-Gándara, Jesús

Critical reviews in food science and nutrition, 2015-01, Vol.55 (6), p.839-863 [Periódico revisado por pares]

United States: Taylor & Francis

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6
Onion: Nature Protection Against Physiological Threats
Onion: Nature Protection Against Physiological Threats
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Onion: Nature Protection Against Physiological Threats

Suleria, Hafiz Ansar Rasul ; Butt, Masood Sadiq ; Anjum, Faqir Muhammad ; Saeed, Farhan ; Khalid, Nauman

Critical reviews in food science and nutrition, 2015-01, Vol.55 (1), p.50-66 [Periódico revisado por pares]

United States: Taylor & Francis

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7
Caffeine (1, 3, 7-trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters
Caffeine (1, 3, 7-trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters
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Caffeine (1, 3, 7-trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters

Heckman, Melanie A ; Weil, Jorge ; de Mejia, Elvira Gonzalez

Journal of food science, 2010-04, Vol.75 (3), p.R77-R87 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
Food Microstructure Affects the Bioavailability of Several Nutrients
Food Microstructure Affects the Bioavailability of Several Nutrients
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Food Microstructure Affects the Bioavailability of Several Nutrients

Parada, J ; Aguilera, J.M

Journal of food science, 2007-03, Vol.72 (2), p.R21-R32 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors
Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors
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Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

Mariotti, François ; Tomé, Daniel ; Mirand, Philippe Patureau

Critical reviews in food science and nutrition, 2008-02, Vol.48 (2), p.177-184 [Periódico revisado por pares]

Colchester: CRC Press

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10
Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation
Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation
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Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

Fradique, Mónica ; Batista, Ana Paula ; Nunes, M. Cristiana ; Gouveia, Luísa ; Bandarra, Narcisa M ; Raymundo, Anabela

Journal of the science of food and agriculture, 2010-08, Vol.90 (10), p.1656-1664 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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