An Integrated Approach to the Development of Reduced-Fat Food Emulsions

By McClements D. Julian   Demetriades Kyros  

Critical Reviews in Food Science and Nutrition, Vol. 38, Iss. 6, 1998-08 ,pp. : 511-536

Taylor & Francis Ltd

Access to resources Recommend Favorite

Food safety: the final solution for the hotel and catering industry?

By Adams Alan  

British Food Journal, Vol. 97, Iss. 4, 1995-04 ,pp. : 19-23

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Modelling the effect of oil/fat content in food systems on flavour absorption by LLDPE

By Dekker M.  

Food Additives and Contaminants, Vol. 20, Iss. 2, 2003-01 ,pp. : 180-185

Taylor & Francis Ltd

Access to resources Recommend Favorite

Beliefs about Food Components, Foods, Fat and Heart Disease in New Zealand

By Wiseman Juliet  

British Food Journal, Vol. 96, Iss. 11, 1994-12 ,pp. : 14-19

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The Effect of Ingesting Olestra-Based Foods on Feeding Behavior and Energy Balance in Humans

By Stubbs R. J.  

Critical Reviews in Food Science and Nutrition, Vol. 41, Iss. 5, 2001-09 ,pp. : 363-386

Taylor & Francis Ltd

Access to resources Recommend Favorite