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20160908093000.0 |
| 008 |
150527s2015 nyu eng |
| 020 |
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|a 1632392488
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| 020 |
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|a 9781632392480
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| 050 |
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|a TX354
|b .E53 2015
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| 090 |
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|a TX354
|b .E53 2015
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| 245 |
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|a Encyclopedia of food science
|c edited by Johann Wells
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| 246 |
1 |
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|a Food science
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| 260 |
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|a New York :
|b Callisto Reference ,
|c c2015
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| 300 |
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|a 205p. :
|b ill. ;
|c 29 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Angiotensin I-converting enzyme inhibitory peptides of chia (salvia hispanica) produced by enzymatic hydrolysis -- 2. Effect of cholesterol removal processing using B-cyclodextrin on main components of milk -- 3. Polyphenol bioaccessibility and sugar reducing capacity of black, green and white teas -- 4. Development of low fat soft dough biscuits using carbohydrate based fat replacers -- 5. Comparative effect of crude and commercial enzyme on the juice recovery from bael fruit (aegle marmelos correa) using principal component analysis -- 6. Effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types -- 7. Comparison of dried plum puree, rosemary extract, and BHA/BHT as antioxidants in irradiated ground beef patties -- 8. Identification of imitation cheese and imitation ice cream based on vegetable fat using NMR spectroscopy and chemometrics -- 9. Quality parameters of six cultivars of blueberry using computer vision -- 10. Polydextrose enhances calcium absorption and bone retention in ovariectomized rats -- 11. Enhanced production of xylitol from corncob by pachysolen tannophilus using response surface methodology -- 12. Retrogradation of waxy rice starch gel in the vicinity of the glass transition temperature -- 13. Survivability of vibrio cholera 01 in cooked rice, coffee, and tea -- 14. Extrusion conditions and amylose content affaect physicochemical properties of extrudates obtained from brown rice grains -- 15. Ethoxyquin:an antioxidant used in animal feed -- 16. Bioactivity of nonedible parts of punica granatum L.:A potential source of functional ingredients -- 17. Effect of extraction condition on the antioxidant activity of olive wood extracts -- 18. Microbiological safety assessment of fermented cassava flour Lafub available in Ogun and Oyo states of negeria -- 19. Mineral properties and dietary value of raw and processed stinging nettle (Urtica dioica L.) -- 20. UHPLC/MS-MS analysis of six neonicotinoids in honey by modified quehchers : method development, validation and uncertainty measurement -- 21. Effect of maltodextrins on the rheological properties of potato starch pastes and gels -- 22. Grape seed procyanidin extract improves insulin production but enhances bax protein expression in cafeteria-treated male rats -- 23. Peanut allergy, allergen composition, and methods of reducing allergenicity:a review -- 24. Microwave heating as an alternative quarantine method for disinfestation of stored food grains
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| 650 |
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|a Food
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| 650 |
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|a Food industry and trade
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| 650 |
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|a Food
|x Research
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| 700 |
1 |
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|a Wells, Johann ,
|e author
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| 999 |
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|a 1000166598
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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