Susana Delgado, Baltasar Mayo Pérez, Patricia Rúas Madiedo, Abelardo Margolles, Clara González de los Reyes Gavilán, Miguel Gueimonde
págs. 839-850
Stability and rheology of corn oil-in-water emulsions containing maltodextrin
Pairat Sophanodora, Utai Klinkesorn, Pavinee Chinachoti, D.J. McClements
págs. 851-859
Marta Capellas, Montserrat Mor-Mur i Francesch, Daniel Y.C. Fung, Josep Yuste Puigvert
págs. 861-866
A membrane-based process for recovering isoflavones from a waste stream of soy processing
Lei Xu, Linda Layton, Ashwani Kumar, Karen Lamb
págs. 867-874
Determination of acceptability and shelf life of ready-to-use lettuce by digital image analysis
T. Zhou, X. Lu, S. Karr, A.D. Harrison, R. McKellar, P. Piyasena, D.G. Mercer, J. Odumeru, J.C. Young
págs. 875-881
Antioxidative activities of water-soluble disaccharide chitosan derivatives
Hsia-Yin Lin, Cheng-Chun Chou
págs. 883-889
Stability of isoflavone glucosides during processing of soymilk and tofu
Y.F. Lu, T.H. Kao, H.C. Hsieh, B.H. Chen
págs. 891-900
Composition and properties of Indonesian palm civet coffee (Kopi Luwak) and Ethiopian civet coffee
Massimo F. Marcone
págs. 901-912
págs. 913-914
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