págs. 363-365
págs. 366-377
The nutritive value of egg by-products and their potential bactericidal activity: in vitro and in vivo studies
págs. 378-387
Retention of carotenoids in cassava roots submitted to different processing methods
AL Chávez, T. Sanchez, H. Ceballos, DB Rodriguez-Amaya, P Nestel, J Tohme, Manabu Ishitani
págs. 388-393
págs. 394-398
Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch
Agnes M Mwangwela, Ralph D Waniska, Cassandra McDonough, Amanda Minnaar
págs. 399-410
The use of bulgur as a meat replacement: bulgur-sucuk (a vegetarian dry-fermented sausage)
págs. 411-419
págs. 420-424
págs. 425-430
págs. 431-436
Rosana Chirinos, David Campos, Carlos Arbizu, Hervé Rogez, Jean-François Rees, Yvan Larondelle, Giuliana Noratto, Luis Cisneros-Zevallos
págs. 437-446
Quality of grated carrot (var. Nantes) packed under vacuum
Ada M. C. N. Rocha, João FFC Ferreira, Ângelo MM Silva, Gonçalo N Almeida, Alcina M M B Morais
págs. 447-451
págs. 452-460
Transformation of antimicrobial into bradykinin-potentiating peptides during peptic hydrolysis of bovine haemoglobin: identification, release kinetics and reaction network of peptides
págs. 461-469
págs. 470-476
págs. 477-484
págs. 485-495
págs. 496-503
Iron, zinc and phytic acid content of selected rice varieties from China
Jianfen Liang, Bei-Zhong Han, Longzhi Han, MJ Robert Nout, Robert J Hamer
págs. 504-510
págs. 511-519
págs. 520-526
págs. 527-533
Marie Trovaslet, Romain Kapel, Rozenn Ravallec-Plé, Fadoua Mouni, Martine Clarisse, Christine Faille, Pascal Dhulster, Didier Guillochon, Dominique Vercaigne-Marko
págs. 534-540
págs. 541-549
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