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                             21 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Calendar 2006
19 4 p. I-
1 p.
artikel
2 Contents of issue 2006
19 4 p. i-
1 p.
artikel
3 Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets Turhan, Sadettin
2006
19 4 p. 384-387
4 p.
artikel
4 Effect of germination on legume phenolic compounds and their antioxidant activity López-Amorós, M.L.
2006
19 4 p. 277-283
7 p.
artikel
5 Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India Seena, S.
2006
19 4 p. 284-293
10 p.
artikel
6 Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food Erbaş, Mustafa
2006
19 4 p. 294-301
8 p.
artikel
7 Effects of soaking conditions on the antioxidant potentials of oolong tea Su, Xinguo
2006
19 4 p. 348-353
6 p.
artikel
8 Food processing and the fate of food components Burlingame, Barbara
2006
19 4 p. 251-
1 p.
artikel
9 Guide for authors 2006
19 4 p. II-VI
nvt p.
artikel
10 IFC-journal information 2006
19 4 p. CO2-
1 p.
artikel
11 Influence of different processing methods on the glycemic index of potato (Nicola) Tahvonen, R.
2006
19 4 p. 372-378
7 p.
artikel
12 Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds Yoshida, Hiromi
2006
19 4 p. 330-339
10 p.
artikel
13 Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking ☆ ☆ Results of this work are printed as a technical report with limited distribution by the Institute of Applied Sciences at The University of the South Pacific, Suva, Fiji (Kumar et al., 2001). Kumar, Shailesh
2006
19 4 p. 302-310
9 p.
artikel
14 Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking ☆ ☆ Results of this work are printed as a technical report with limited distribution by the Institute of Applied Sciences at The University of the South Pacific, Suva, Fiji (Kumar et al., 2001). Kumar, Shailesh
2006
19 4 p. 311-320
10 p.
artikel
15 Peanut skin procyanidins: Composition and antioxidant activities as affected by processing Yu, Jianmei
2006
19 4 p. 364-371
8 p.
artikel
16 Retention of β-carotene in boiled, mashed orange-fleshed sweet potato van Jaarsveld, P.J.
2006
19 4 p. 321-329
9 p.
artikel
17 Simple wetting method to reduce cyanogen content of cassava flour Bradbury, J. Howard
2006
19 4 p. 388-393
6 p.
artikel
18 The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods Agbor-Egbe, T.
2006
19 4 p. 354-363
10 p.
artikel
19 Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking Judprasong, Kunchit
2006
19 4 p. 340-347
8 p.
artikel
20 Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models Lešková, Emília
2006
19 4 p. 252-276
25 p.
artikel
21 Vitamin retention in extruded food products Athar, Nelofar
2006
19 4 p. 379-383
5 p.
artikel
                             21 gevonden resultaten
 
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