A novel approach to the study of bread porous structure: phase-contrast X-Ray microtomography
P. M. Falcone, Antonietta Baiano, F. Zanini, L. Mancini, G. Tromba, F. Montanari, M. A. del Nobile
págs. 38-43
págs. 117-120
págs. 121-126
págs. 127-130
A. Reyes-Ramírez, B. I. Escudero-Abarca, G. Aguilar-Uscanga, P. M. Hayward-Jones, José Eleazar Barboza-Corona
págs. 131-134
Future aspects of probiotics in health: probiotics-immunomodulatory potential against allergic disease
págs. 135-137
Human studies on probiotics: what is scientifically proven
págs. 137-140
Metric evaluation of technologies for long duration space missions: application to bread makers
págs. 139-142
págs. 141-143
Functional foods-safety and efficacy: the impact of regulation on informing consumers about the health promoting properties of functional foods in the USA
págs. 143-145
Functional foods: their role in health promotion and disease prevention
págs. 146-149
Globalization, food and nutrition: contribution to a debate
págs. 150-151
Overcoming barriers to globalization: a european prospective
págs. 151-152
págs. 193-197
págs. 198-204
págs. 205-211
págs. 212-223
págs. 224-231
págs. 232-239
The food chain: food processing and food safety. Adaptation of classical processes to new technical developments and quality requirements
págs. 240-250
Engineering: solutions to enhance food safety. Reevaluation of thermal food processes in order to increase food safety and quality: frying, drying, salting, smoking
págs. 251-255
págs. 255-257
págs. 347-350
Physical stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential o-3 fatty acid delivery systems (Part A)
págs. 351-355
Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential o-3 fatty acid delivery systems (Part B)
págs. 356-362
págs. 363-367
Correlation between moisture and water activity of honeys harvested in different years
Mónica Cavia Saiz, Miguel Ángel Fernández Muiño, José Francisco Huidobro Canales, María Teresa Sancho Ortiz
págs. 368-370
págs. 371-376
págs. 377-381
págs. 382-387
© 2001-2024 Fundación Dialnet · Todos los derechos reservados