Volunteers, Leadership Development, and Governance
pág. 12
New This Month: Columns
pág. 14
Ring in the New: Science Communications
pág. 34
Pamela D. Tom, Program Representative, Sea Grant Extension Program, University of California-Davis
pág. 70
Antifreeze Proteins: Properties, Mechanism of Action, and Possible Applications
pág. 82
Intrinsic Chemical Markers for Aseptic Processing of Particulate Foods
pág. 91
A Shift in Food Industry Policy
pág. 102
Building Brand Loyalty with Public Relations
pág. 106
Alternative Sweeteners and Bulking Agents
pág. 113
Sucrose in Health and Nutrition-Facts and Myths
pág. 130
Water Mobility and its Relation to Functionality of Sucrose-Containing Food Systems
pág. 134
Key Functional Properties of Sucrose in Chocolate and Sugar Confectionery
pág. 141
A New Generation of Sucrose Products Made by Cocrystallization
pág. 146
Production of Sucrose-Based Carbohydrates for the Food Industry
pág. 149
Continuing Trend: Reducing Fat and Calories
pág. 152
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