Effects of cooking methods on starch hydrolysis kinetics and digestion-resistant fractions of rice and soybean

By Han Sung-Hee  

European Food Research and Technology A, Vol. 227, Iss. 5, 2008-09 ,pp. : 1315-1321

Springer Publishing Company

Access to resources Recommend Favorite

The content of L-carnitine in meat after different methods of heat treatment

By Knüttel-Gustavsen Seline   Harmeyer Johein  

British Food Journal, Vol. 113, Iss. 9, 2011-09 ,pp. : 1114-1126

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.)

By Schweiggert Ute   Kurz Christina   Schieber Andreas   Carle Reinhold  

European Food Research and Technology A, Vol. 225, Iss. 2, 2007-06 ,pp. : 261-270

Springer Publishing Company

Access to resources Recommend Favorite

Effect of different cooking methods on iodine losses

By Rana Ritu   Raghuvanshi Rita  

Journal of Food Science and Technology, Vol. 50, Iss. 6, 2013-12 ,pp. : 1212-1216

Springer Publishing Company

Access to resources Recommend Favorite

Effect of Irradiation, Packaging, and Postirradiation Cooking on the Thiamin Content of Chicken Meat

By van Calenberg Sabine   Philips Ben   Mondelaers Wim   van Cleemput Oswald   Huyghebaert Andre  

Journal of Food Protection, Vol. 62, Iss. 11, 1999-11 ,pp. : 1303-1307

International Association for Food Protection

Access to resources Recommend Favorite