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1
Understanding and Controlling the Microstructure of Complex Foods
Understanding and Controlling the Microstructure of Complex Foods
Understanding and Controlling the Microstructure of Complex Foods
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Understanding and Controlling the Microstructure of Complex Foods

D.J McClements D. Julian McClements

Woodhead Publishing 2007

Acesso online. A biblioteca também possui exemplares impressos.

2
Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption
Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption
Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption
Material Type:
Livro 		Adicionar ao Meu Espaço

Designing functional foods: Measuring and controlling food structure breakdown and nutrient absorption

D.J McClements E Decker; D. Julian McClements; Eric A Decker

Woodhead Publishing 2009

Acesso online. A biblioteca também possui exemplares impressos.

3
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Material Type:
Livro 		Adicionar ao Meu Espaço

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

N. Garti Nissim Garti; D.J McClements D J McClements D. Julian McClements McClements D. Julian

Woodhead Publishing 2012

Acesso online

4
Developments in acoustics and ultrasonics proceedings of the meeting organised by the IOP Physical Acoustics Group, Leeds, UK, 24-25 September 1991
Developments in acoustics and ultrasonics proceedings of the meeting organised by the IOP Physical Acoustics Group, Leeds, UK, 24-25 September 1991
Material Type:
Livro 		Adicionar ao Meu Espaço

Developments in acoustics and ultrasonics proceedings of the meeting organised by the IOP Physical Acoustics Group, Leeds, UK, 24-25 September 1991

M. J. W Povey (Malcolm J. W.); D. J McClements; Institute of Physics (Great Britain) Physical Acoustics Group; Institute of Acoustics (Great Britain)

Bristol, UK Institute of Physics Pub. Philadelphia c1992

Localização: FFCLRP - Fac. Fil. Ciên. Let. de R. Preto    (534 P879d )(Acessar)

5
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
Material Type:
Artigo 		Adicionar ao Meu Espaço

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

Granato, Daniel ; Barba, Francisco J ; Bursa Kova evi, Danijela ; Lorenzo, José M ; Cruz, Adriano G ; Putnik, Predrag

Annual review of food science and technology, 2020-03, Vol.11 (1), p.93-118 [Periódico revisado por pares]

United States: Annual Reviews

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6
Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules
Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules
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Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules

Assadpour, Elham ; Jafari, Seid Mahdi

Annual review of food science and technology, 2019-03, Vol.10 (1), p.103-131 [Periódico revisado por pares]

United States: Annual Reviews

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7
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action
Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action
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Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action

Rao, Jiajia ; Chen, Bingcan ; McClements, David Julian

Annual review of food science and technology, 2019-03, Vol.10 (1), p.365-387 [Periódico revisado por pares]

United States: Annual Reviews

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8
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins
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Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins

Loveday, Simon M

Annual review of food science and technology, 2019-03, Vol.10 (1), p.311-339 [Periódico revisado por pares]

United States: Annual Reviews

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9
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies
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Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies

Sui, Xiaonan ; Zhang, Tianyi ; Jiang, Lianzhou

Annual review of food science and technology, 2021-03, Vol.12 (1), p.119-147 [Periódico revisado por pares]

United States: Annual Reviews

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10
Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability
Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability
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Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability

Sanidad, Katherine Z ; Sukamtoh, Elvira ; Xiao, Hang ; McClements, David Julian ; Zhang, Guodong

Annual review of food science and technology, 2019-03, Vol.10 (1), p.597-617 [Periódico revisado por pares]

United States: Annual Reviews

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