Advances in Food and Nutrition Research, Volume 84 hardcover 366 p. 18
目次
1. Ethylcellulose oleogels: structure, rheology and nutritional properties Alejandro Gregorio Marangoni 2. Novel biosensors for the rapid detection of toxicants in foods Dimitrios P. Nikolelis 3. Polyphenols and their interactions with other dietary compounds- implications for human health Maria Glibetic and Nevena Kardum 4. Protein hydrolysates and hypolipidaemia Chibuike Udenigwe 5. Effects of ß-Alanine Supplementation on Carnosine Elevation and Physiological Performance Jay R. Hoffman 6. Effect of ultrasound technology on food and nutritional quality Brijesh Tiwari 7. Modern procedures for removal of hazardous compounds from foods Peter Simko 8. Bioactive Potential of Andean and Amazonian fruits, seeds and tubers Romina Pedreschi
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