Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Capítulo de Livro
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Fish GelatinBoran, Gokhan ; Regenstein, Joe M.Advances in Food and Nutrition Research, 2010, Vol.60, p.119-143 [Periódico revisado por pares]United States: Elsevier Science & TechnologyTexto completo disponível |
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2 |
Material Type: Capítulo de Livro
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Meat alternatives: A proofed commodity?Boukid, Fatma ; Gagaoua, MohammedAdvances in food and nutrition research, 2022, Vol.101, p.213-236 [Periódico revisado por pares]Texto completo disponível |
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3 |
Material Type: Capítulo de Livro
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Marine Biotechnology for Production of Food IngredientsRasmussen, Rosalee S. ; Morrissey, Michael T.Advances in Food and Nutrition Research, 2007, Vol.52, p.237-292 [Periódico revisado por pares]United States: Elsevier Science & TechnologyTexto completo disponível |
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4 |
Material Type: Capítulo de Livro
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How Much Nutritional Iron Deficiency in Humans Globally Is due to an Underlying Zinc Deficiency?Graham, Robin D. ; Knez, Marija ; Welch, Ross M.Advances in Agronomy, 2012, Vol.115, p.1-40 [Periódico revisado por pares]United States: Elsevier Science & TechnologyTexto completo disponível |
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5 |
Material Type: Capítulo de Livro
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Advances in Food Powder Agglomeration EngineeringCuq, B. ; Gaiani, C. ; Turchiuli, C. ; Galet, L. ; Scher, J. ; Jeantet, R. ; Mandato, S. ; Petit, J. ; Murrieta-Pazos, I. ; Barkouti, A. ; Schuck, P. ; Rondet, E. ; Delalonde, M. ; Dumoulin, E. ; Delaplace, G. ; Ruiz, T.Advances in Food and Nutrition Research, 2013, Vol.69, p.41-103 [Periódico revisado por pares]United States: Elsevier Science & TechnologyTexto completo disponível |
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6 |
Material Type: Capítulo de Livro
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“Green Preservatives”: Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid BacteriaPawlowska, Agata M. ; Zannini, Emanuele ; Coffey, Aidan ; Arendt, Elke K.Advances in Food and Nutrition Research, 2012, Vol.66, p.217-238 [Periódico revisado por pares]United States: Elsevier Science & TechnologyTexto completo disponível |
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7 |
Material Type: Capítulo de Livro
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The high molecular weight subunits of wheat glutenin and their role in determining wheat processing propertiesShewry, Peter R ; Halford, Nigel G ; Tatham, Arthur S ; Popineau, Yves ; Lafiandra, Domenico ; Belton, Peter SAdvances in Food and Nutrition Research, 2003, Vol.45, p.219-302 [Periódico revisado por pares]United States: Elsevier Science & TechnologyTexto completo disponível |
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8 |
Material Type: Capítulo de Livro
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Food proteins in the regulation of blood glucose controlLuhovyy, Bohdan L ; Kathirvel, PriyaAdvances in food and nutrition research, 2022, Vol.102, p.181-231 [Periódico revisado por pares]Texto completo disponível |
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9 |
Material Type: Capítulo de Livro
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Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood productsŠimat, Vida ; Čagalj, Martina ; Skroza, Danijela ; Gardini, Fausto ; Tabanelli, Giulia ; Montanari, Chiara ; Hassoun, Abdo ; Ozogul, FatihAdvances in food and nutrition research, 2021, Vol.97, p.55-118 [Periódico revisado por pares]Texto completo disponível |
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10 |
Material Type: Capítulo de Livro
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Short food supply chains to resolve food scarcity during COVID-19 pandemic—An Indian modelDharmalingam, Balakrishnan ; Giri Nandagopal, M.S. ; Thulasiraman, Venkatesh ; Kothakota, Anjineyulu ; RajkumarAdvances in food security and sustainability, 2021, Vol.6, p.35-63Elsevier IncTexto completo disponível |