Food science & nutrition., Tập 03, Số 02, 2015
Mục lục:
DòngNội dung
1The physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials / Norazlina Mohd Nawi, Ida Idayu Muhamad & Aishah Mohd Marsin
2Physiochemical and antioxidant properties of roselle-mango juice blends; effects of packaging material, storage temperature and time / Beatrice Mgaya-Kilima and others
3The use of nutrient-optimizing/cost-minimizing software to develop ready-to-use therapeutic foods for malnourished pregnant women in Mali / Allison Bechman, Robert D. Phillips & Jinru Chen
4Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat / Eli Gjerlaug-Enger and others
5Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance / Izabela Furtado de Oliveira Rocha, Helena Maria Andre Bolini
6Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium / Caroline Douny and others
7Fish peptone development using enzymatic hydrolysis of silver carp by-products as a nitrogen source in Staphylococcus aureus media / Meysam Fallah, Somayeh Bahram & Seyed Roholla Javadian
8Analyzing the antibacterial effects of food ingredients: model experiments with allicin and garlic extracts on biofilm formation and viability of Staphylococcus epidermidis / Xueqing Wu, Regiane R. Santos & Johanna Fink-Gremmels
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