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A review of the impact of processing on nutrient bioaccessibility and digestion of almonds.Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspectsContributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents.Effect of wheat variety, farming site, and bread-baking on total phenolicsThe lithium contents of some consumable itemsColouring our foods in the last and next millenniumMineral and water soluble vitamin content in the Kombucha drinkRheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectinsApplication of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid patternOptimisation of microwave-assisted extraction of prune (Prunus domestica) antioxidants by response surface methodologyFunctional properties of granular cold-water swelling maize starch: effect of sucrose and glucoseExtraction of inulin from Burdock root (Arctium lappa) using high intensity ultrasoundEffects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milkThe rheological properties of ketchup as a function of different hydrocolloids and temperatureBioactive action of β-glucosidase enzyme ofBifidobacterium longumupon isoflavone glucosides present in soymilkPreparation and evaluation of pizza cheese made from blend of vetch–bovine milkMicrowave finish drying of (tapioca) starch pearlsChanges in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to tasteIncreasing the oxidative stability of soybean oil through fortification with antioxidantsEffects of fruit juice concentrate production on individual anthocyanin species in elderberryEvaluation of colouring ability of main European elderberry (Sambucus nigraL.) varieties as potential resources of natural food colourantsMain quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional propertiesUse of humectants for the stabilization of pesto sauceUltrasound decontamination of minimally processed fruits and vegetablesEffect of storage conditions on potassium iodide stability in iodised table salt and collagen preparationsAnalysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teasAssessment of quality of fruits using impedance spectroscopyCalcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle sizeThe measurement and character of caramel colourMolecular and catalytic properties of phytate-degrading enzymes (phytases)Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinizationConcentration of solutions by vertical-gradient freezing*Studies on the quality characteristics of canned grapefruit segmentsAbsorption kinetics of oxygen scavengersPreliminary studies to determine the chaperoning properties of bovine casein and crystallin proteins at reducing beef muscle protein aggregation during heatingHigh moisture food extrusionEffect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configurationNutritional aspects of food extrusion: a reviewContinuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheesesChanges in mineral absorption inhibitors consequent to fermentation of Ethiopianinjera: implications for predicted iron bioavailability and bioaccessibility
P1433
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P1433
description
journal
@en
revista científica
@es
rivista scientifica
@it
vědecký časopis
@cs
wetenschappelijk tijdschrift van Wiley-Blackwell
@nl
wissenschaftliche Fachzeitschrift
@de
مجلة
@ar
name
International Journal of Food Science and Technology
@ast
International Journal of Food Science and Technology
@da
International Journal of Food Science and Technology
@en
International Journal of Food Science and Technology
@es
International Journal of Food Science and Technology
@fi
International Journal of Food Science and Technology
@fr
International Journal of Food Science and Technology
@it
International Journal of Food Science and Technology
@nb
International Journal of Food Science and Technology
@nl
International Journal of Food Science and Technology
@nn
type
label
International Journal of Food Science and Technology
@ast
International Journal of Food Science and Technology
@da
International Journal of Food Science and Technology
@en
International Journal of Food Science and Technology
@es
International Journal of Food Science and Technology
@fi
International Journal of Food Science and Technology
@fr
International Journal of Food Science and Technology
@it
International Journal of Food Science and Technology
@nb
International Journal of Food Science and Technology
@nl
International Journal of Food Science and Technology
@nn
prefLabel
International Journal of Food Science and Technology
@ast
International Journal of Food Science and Technology
@da
International Journal of Food Science and Technology
@en
International Journal of Food Science and Technology
@es
International Journal of Food Science and Technology
@fi
International Journal of Food Science and Technology
@fr
International Journal of Food Science and Technology
@it
International Journal of Food Science and Technology
@nb
International Journal of Food Science and Technology
@nl
International Journal of Food Science and Technology
@nn
P236
P31
P6981
P3181
P356
P1055
P1156
P123
P1250
P1277
P1476
International Journal of Food Science and Technology
@en
P236
P3181
P356
10.1111/(ISSN)1365-2621