Prebiotics and Iron Bioavailability—Is There a Connection?
Chi Kong Yeung, Raymond E Glahn, Ross M. Welch, D. D. Miller
A Continuous High Pressure Carbon Dioxide System for Microbial Reduction in Orange Juice
Dilek Kincal, William S. Hill, M. O. Balaban, K.M. Portier, C.-I. Wei, M. R. Marshall
Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation
Kun-Nan Chen, Ming-Ju Chen, Je-Ruel Liu, Chin-Wen Lin, Hsin-Yi Chiu
Effect of pH on Thermal and/or Pressure Inactivation of Victoria Grape (Vitis vinifera sativa) Polyphenol Oxidase: A Kinetic Study
Does Electroporation Occur During the Ohmic Heating of Food?
Nikolai I. Lebovka, I. Praporscic, S. Ghnimi, Eugene Vorobiev
Drying Kinetics of Curcuma longa Rhizomes
Antoni Mulet Pons, Miguel Blasco, José García-Reverter, José Vicente García-Pérez
Characterization of the Coffee Mucilage Fermentation Process Using Chemical Indicators: A Field Study in Nicaragua
Natural Antioxidants Preserve the Lipid Oxidative Stability of Minimally Processed Avocado Purée
Pedro Elez Martínez, Robert C. Soliva Fortuny, Shela Gorinstein, Olga Martín Belloso
Development and Evaluation of Iron-fortified Extruded Rice Grains
Diego Moretti, Tung-Ching Lee, M. B. Zimmermann, Jeannette Nuessli, Richard F. Hurrell
Stability of Emulsions Containing Highly Hydrolyzed Whey Protein and Starch During Retort Treatments
Characteristics of Clear Noodles Prepared from Edible Canna Starches
Ruethaipak Chansri, Chureerat Puttanlek, Vilai Rungsadthogy, Dudsadee Uttapap
Rodrigo Scherer, Paula R. Augusti, Camila Steffens, Vivian C. Bochi, Luisa Helena Rychecki Hecktheuer, Rafael Lazzari, João Radünz Neto, Solange C.G. Pomblum, Tatiana Emanuelli
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