about
Effect of particle size reduction, hydrothermal and fermentation treatments on phytic acid content and some physicochemical properties of wheat bran.Increased Dietary Intake of Saturated Fatty Acid Heptadecanoic Acid (C17:0) Associated with Decreasing Ferritin and Alleviated Metabolic Syndrome in Dolphins.Effects of egg consumption on carotenoid absorption from co-consumed, raw vegetablesCarbohydrates and increases in obesity: does the type of carbohydrate make a difference?Demographic and psychographic associations of consumer intentions to purchase healthier food productsSugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications.A study of nutrition and health claims--a snapshot of what's on the Irish market.Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil.Acute glycemic and blood lipid response to the ingestion of a candy bar-like protein supplement compared with its candy bar counterpart.Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch.Formation of whey protein-polyphenol meso-structures as a natural means of creating functional particles.Polyphenol-enriched berry extracts naturally modulate reactive proteins in model foods.The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages.New hydrocolloid-based emulsions for replacing fat in panna cottas: a structural and sensory study.Investigating Greek consumers' attitudes towards low-fat food products: a segmentation study.Simple method for isolation of glyceraldehyde 3-phosphate dehydrogenase and the improvement of myofibril gel properties.Fructooligosaccharides as a fat replacer in fermented cooked sausagesSucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach
P2860
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P2860
description
2000 nî lūn-bûn
@nan
2000 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Low-fat/calorie foods: current state and perspectives.
@ast
Low-fat/calorie foods: current state and perspectives.
@en
Low-fat/calorie foods: current state and perspectives.
@nl
type
label
Low-fat/calorie foods: current state and perspectives.
@ast
Low-fat/calorie foods: current state and perspectives.
@en
Low-fat/calorie foods: current state and perspectives.
@nl
prefLabel
Low-fat/calorie foods: current state and perspectives.
@ast
Low-fat/calorie foods: current state and perspectives.
@en
Low-fat/calorie foods: current state and perspectives.
@nl
P1476
Low-fat/calorie foods: current state and perspectives.
@en
P2093
D K Sandrou
I S Arvanitoyannis
P304
P356
10.1080/10408690091189211
P577
2000-09-01T00:00:00Z