Encyclopedia of food science
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Callisto Reference ,
c2015
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Table of Contents:
- 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