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Refinado por: assunto: Foods remover
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1
Preventing iron deficiency through food fortification
Preventing iron deficiency through food fortification
Material Type:
Artigo 		Adicionar ao Meu Espaço

Preventing iron deficiency through food fortification

Hurrell, R.F

Nutrition reviews, 1997-06, Vol.55 (6), p.210-222 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system

Beer, M.U ; Wood, P.J ; Weisz, J ; Fillion, N

Cereal chemistry, 1997-11, Vol.74 (6), p.705-709 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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3
Effect of rice cultivar characteristics on the rice flour bread quality
Effect of rice cultivar characteristics on the rice flour bread quality
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Effect of rice cultivar characteristics on the rice flour bread quality

Takahashi, M.(Niigata-ken. Agricultural Research Inst., Kamo (Japan). Food Research Center) ; Homma, N ; Morohashi, K ; Nakamura, K ; Suzuki, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.394-402 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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4
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Maskova, E.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Paulickova, I.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Rysova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Gabrovska, D.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.45-50 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Flavor of cereal products--a review
Flavor of cereal products--a review
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Artigo 		Adicionar ao Meu Espaço

Flavor of cereal products--a review

Grosch, W ; Schieberle, P

Cereal chemistry, 1997-03, Vol.74 (2), p.91-97 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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6
Bread made from cooked rice and wheat flour blend
Bread made from cooked rice and wheat flour blend
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Bread made from cooked rice and wheat flour blend

Okunishi, T.(National Food Research Inst., Tsukuba, Ibaraki (Japan))

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.424-428 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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7
Use of rice paste in rice bread processing
Use of rice paste in rice bread processing
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Use of rice paste in rice bread processing

Kainuma, Y., Shizuoka Prefectural Univ. (Japan) ; Tanaka, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/12/15, Vol.56(12), pp.620-627 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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8
Estimation of whiteness of cutting rice cake and boiled rice by spectrophotometer
Estimation of whiteness of cutting rice cake and boiled rice by spectrophotometer
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Estimation of whiteness of cutting rice cake and boiled rice by spectrophotometer

Moriya, M.(Yamagata-ken. General Agricultural Research Center, Tsuruoka (Japan). Dept. of Agro-Production Science) ; Sano, T ; Chuba, M ; Goto, H ; Yuki, K

Tohoku Journal of Crop Science, 2008/12/20, Vol.51, pp.33-34

The Tohoku Branch, The Crop Science Society of Japan

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9
Effects of the addition of the natural carotenoid astaxanthin from microalgae Haematococcus pluvialis on the physical properties of bread
Effects of the addition of the natural carotenoid astaxanthin from microalgae Haematococcus pluvialis on the physical properties of bread
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Effects of the addition of the natural carotenoid astaxanthin from microalgae Haematococcus pluvialis on the physical properties of bread

Ohi, Y., Fuji Chemical Industry Co. Ltd., Kamiichi, Toyama (Japan) ; Namiki, T ; Katatae, M ; Tsukahara, H ; Kitamura, A

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/11/15, Vol.56(11), pp.579-584 [Periódico revisado por pares]

Tsukuba: Japanese Society for Food Science and Technology

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10
Occurrence fumonisins in corn-based food products
Occurrence fumonisins in corn-based food products
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Occurrence fumonisins in corn-based food products

Castelo, M.M. (University of Nebraska, Lincoln, NE.) ; Sumner, S.S ; Bullerman, L.B

Journal of food protection, 1998-06, Vol.61 (6), p.704-707 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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