Quantifying Transport Phenomena in Food Processing with Nuclear Magnetic Resonance Imaging
pág. 257
Use of Auxin and Cytokinin to Regulate Anthocyanin Production and Composition in Suspension Cultures of Strawberry Cell
pág. 271
Nonprotein Nitrogen Content of Defatted Jojoba Meals
pág. 277
Studies on the Recovery of Proteinaceous Substances from Chicken Heads. II-Application of Pepsin to the Production of Protein Hydrolysate
pág. 289
Post-Mortem Changes in Myofibrillar Proteins of Breast and Leg Muscles from Broilers, Spent Hens and Taiwanese Country Chickens
pág. 297
Composition and Potential Uses of Mesquite Pods (Prosopis pallida L): Comparison with Carob Pods (Ceratonia siliqua L)
pág. 303
Chemiluminescence of Fish Oils and its Flavour Quality
pág. 307
Effect of a Solid-State Fermentation using Rhizopus oligosporus sp. T-3 on Elimination of Antinutritional Substances and Modification of Biochemical Constituents of Defatted Rapeseed Meal
pág. 315
Hydrolysis of Galactooligosaccharides by Commercial Preparations of à-Galactosidase and á-Fructofuranosidase: Potential for Use as Dietary Additives
pág. 323
Composition and Quality Characteristics of Sesame Seed (Sesamum indicum) Oil Roasted at Different Temperatures in an Electric Oven
pág. 331
Chemical Reactions of Benzyl Isothiocyanate with Egg-White Protein Fractions
pág. 337
Flavonoids from the Roots of Two Rhynchosia Species used in the Preparation of a Zambian Beverage
pág. 347
Cassava Retting: Optimisation of a Traditional Fermentation by an Experimental Research Methodology
pág. 355
Protein Quality and Energy Density of Green Peas as Influenced by Seed Size and Time of Harvest
pág. 363
A Comparative Study of Hesperetin and Methyl Anthranilate as Markers of the Floral Origin of Citrus Honey
pág. 371
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