A Marine Unicellular Alga in Diets of Pregnant and Lactating Rats as a Source of omega3 Fatty Acids for the Developing Brain of their Progeny
pág. 133
Predictive Model for Grain Cracking in Terms of Rice Plant and Panicle Morphology Derived from Multivariate Analysis
pág. 141
Effect of Processing on Some Antinutritive and Toxic Components and on the Nutritional Composition of the African Oil Bean Seed (Pentaclethra macrophylla Benth)
pág. 153
Metal Content and Distribution in Fenugreek Cultivated in Pakistan
pág. 159
Impact of Genotype, Crop Age and Planting Season on the Breadmaking and Gelatinisation Properties of Cassava (Manihot esculenta Crantz) Flour
pág. 167
In Vivo Breakdown of Dietary [Methyl-^1^4C]- and [Uronate-6-^1^4C]Pectin-Labelled Spinach Cell Walls by Rat Intestinal Microorganisms and Incorporation of ^1^4C into Host Tissues
pág. 175
Influence of Solvent Extraction on the Dietary Fibre Fractions of Alfalfa Protein Contentrates
pág. 187
Studies on the Effect of Protectants on Lactobacillus acidophilus Strain Dehydrated under Controlled Low-Temperature Vacuum Dehydration and Freeze-Drying by Using Response Surface Methodology
pág. 191
The Effects of Acidification and Temperature during Washing of Spanish-Style Green Olives on the Fermentation Process
pág. 197
Emulsifying Properties of Protein-Pectin Complexes and their Use in Oil-Containing Foodstuffs
pág. 203
Microspectrophotometric Characterization of Aromatic Constituents in Cell Walls of Hard and Soft Wheats
pág. 207
A New Method for the Determination of Pungent Compounds in Ginger (Zingiber officinale)
pág. 215
Bitterness of Cassava: Identification of a New Apiosyl Glucoside and other Compounds that Affect its Bitter Taste
pág. 223
Effect of Epinephrine Administration on Glycogen Metabolism in Red and White Muscle of Anaesthetized Pigs (Sus scrofa domesticus)
pág. 231
Short-Chain Fatty Acid Content and pH in Caecum of Rats Fed Various Sources of Starch
pág. 241
High Levels of Glycoalkaloids in the Established Swedish Potato Variety Magnum Bonum
pág. 249
Characterisation of Bound Flavour Components in Kiwifruit
pág. 257
N^î-Carboxymethyllysine is Formed During Heating of Lysine with Ketoses
pág. 261
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