Inulin-type fructans: functional food ingredients /

Inulin-type fructans: functional food ingredients /

42

书目详细资料
主要作者:	308122 Roberfroid, Marcel B.
格式:
语言:	eng
出版:	Boca Raton : CRC Press, 2005
主题:	Fructans Inulin Functional foods

相似书籍

Effects of Inluin and Oligofructose Fortification on the Physico-Chemical, Sensory and Functional Properties of Clarfified Banana Juice
由: Yousaf, Muhammad Sohail
出版: (2006)

Influence of inulin addition on physical properties and sensory of `Dadih`.
由: Ishak, Ruzaina, et al.
出版: (2006)

Functional food ingredients and nutraceuticals : processing and technologies /
由: Shi, John
出版: (2007)

Functional foods and biotechnology /
由: Shetty, Kalidas
出版: (2007)

Biotechnology and food ingredients /
由: Goldberg, Israel, et al.
出版: (1991)

Handbook of nutraceuticals and functional foods /
由: Wildman, Robert E.C., 1964-
出版: (2007)

Handbook of nutraceutical and functional foods /
由: Wildman, Robert E. C.
出版: (2001)

A Muslim guide to food ingredients /
由: 315818 Sakr, Ahmad H.
出版: (1993)

Asian functional foods /
由: 203189 Shi, John, et al.
出版: (2005)

Mushrooms as functional foods /
由: Cheung, Peter C. K.
出版: (2008)

Phytoestrogens in functional foods /
由: Yildiz, Fatih
出版: (2006)

Marine nutraceuticals and functional foods /
由: Barrow, Colin J., et al.
出版: (2008)

Biocatalysis and biotechnology for functional foods and industrial products /
由: Hou, Ching T. (Ching-Tsang), 1935-, et al.
出版: (2007)

Functional foods : concept to products /
由: Gibson, Glenn R, et al.
出版: (2000)

Functional dairy products /
由: Mattila-Sabdholm, Tiina, et al.
出版: (2003)

Phytosterols as functional food components and nutraceuticals /
由: Dutta, Paresh C.
出版: (2004)

Functional food carbohydrates /
由: Biliaderis, Costas G., et al.
出版: (2007)

Functional food : safety aspects symposium /
由: Eisenbrand, Gerhard
出版: (2004)

Consumer acceptance of chocolate formulated with functional ingredient
由: Muhammad, D.R.A., et al.
出版: (2021)

Effects of mixtures from selected functional foods hypercholesterolaemic rats
由: Mohd Rosmi, Noor Syafiqa Aqila
出版: (2020)

Structural and functional properties of major ingredients of biscuit
由: Hasmadi Bin Mamat, et al.
出版: (2018)

Carcinogenic and anticarcinogenic food components /
由: Baer-Dubowska, Wanda, et al.
出版: (2005)

Probiotics in food safety and human health /
由: Goktepe, Ipek, et al.
出版: (2006)

Ingredients /
由: Mirams, Peter, et al.
出版: (2005)

Nutraceuticals /
由: 365243 Lockwood, Brian
出版: (2007)

Phytochemical functional foods /
由: Johnson, Ian, et al.
出版: (2003)

Anti-angiogenic functional and medicinal foods /
由: Losso, Jack N., et al.
出版: (2007)

Banana peels as a bioactive ingredient and its potential application in the food industry
由: Hana Mohd Zaini, et al.
出版: (2022)

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
由: Hedayatnia, Simin, et al.
出版: (2016)

Lactobacillus acidophilus NCFM, Inulin, and Oat Bran Reduce TC and LDL-C in Adults with Hypercholesterolaemia
由: Farah Izzati Farush Khan, et al.
出版: (2022)

IMK 301E - FOOD INGREDIENTS SEPT 03.
由: PPTI, Pusat Pengajian Teknologi Industri
出版: (2003)

Food factors in health promotion and disease prevention /
由: Shahidi, Fereidoon, 1951-, et al.
出版: (2003)

Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment
由: Xu, Dan, et al.
出版: (2024)

Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient
由: Wan Rosli, W. I., et al.
出版: (2016)

Neutraceutical lipids and co-products /
由: Shahidi, Fereidoon
出版: (2006)

Functional foods, cardiovascular disease and diabetes /
由: Arnold, A.
出版: (2004)

Chemical and functional properties of food components /
由: Sikorski, Zdzislaw E.
出版: (2007)

The condensed encyclopedia of healing foods /
由: 200578 Murray, Michael T., et al.
出版: (2006)

Antioxidative properties and proximate analysis of spent coffee ground (SCG) extracted using ultrasonic-methanol assisted technique as a potential functional food ingredient
由: Khairi Zainol, et al.
出版: (2020)

In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients
由: Tan, Yong Xing, et al.
出版: (2022)