Single molecular chain geometry of konjac glucomannan as a high quality dietary fiber in East Asia
B.J. Xie, B. Li
págs. 127-132
Dong Ou, Gauri S. Mittal
págs. 133-144
Vilene Braga Martins, Flavia Maria Netto
págs. 145-153
Daniela M. Salvatori, Silvana V. Anino, Stella Maris Alzamora
págs. 154-164
Rheological study of xanthan and locust bean gum interaction in dilute solution
T.J. Herald, S. Alavi, J. Higiro
págs. 165-175
Smitha Nair, Poonam Kakkar, Vijay Naithani
págs. 176-181
S.R.B. Santos, R.A.C. Lima, L.F. Almeida, M.J.C. Pontes, U. T. C. P. Souto, M.C.U. Araújo, E.N. Gaião
págs. 182-189
Patterns in volatile components over heated fish powders
Svein A. Mjøs, Marianne Solvang
págs. 190-202
T.K.C. Hay, N.P. Shah, P. Capela
págs. 203-211
S. Rodrigo, V. Lashley, L. Musai, A. Adesiyun, N. Seepersadsingh, N. Offiah
págs. 212-219
The effect of time and storage conditions on the phenolic composition and colour of white wine
María Angeles Fernández Recamales, María Lourdes González-Miret Martín, Ana Sayago Gómez, Dolores Hernanz Vila
págs. 220-229
E. Keowmaneechai, D.J. McClements
págs. 230-239
Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation
Youru Huang, Yufei Hua, Aiyong Qiu
págs. 240-249
Detection of BT transgenic maize in foodstuffs
Ezequiel Margarit, Rubén H. Vallejos, Martín I. Reggiardo, Hugo R. Permingeat
págs. 250-255
Book review: Espresso Coffee ¿ The Science of Quality
Massimo Marcone
pág. 256
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