Effects of rapid heat treatments on beef top round steaks

by Sanders, Joann Ellen
Published 2011

Beta‐glucans from oats and/or barley in a ready‐to‐eat cereal manufactured via pressure cooking and reduction of blood‐glucose rise after consumption: evaluation of a health claim...

by EFSA Panel on Nutrition, Novel foods and Food allergens (NDA), Dominique Turck, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, John Kearney, Helle Katrine Knutsen, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Frank Thies, Sophia Tsabouri, Marco Vinceti, Jean‐Louis Bresson, Alfonso Siani
Published 2021-04-01

Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet

by Manvesh Kumar Sihag, Vivek Sharma, Ankit Goyal, Sumit Arora, Ashish Kumar Singh
Published 2015-12-01

The effect of cooking on in vitro digestibility of selected legumes

by Ranjani Amarakoon, Stanislav Kráčmar, Ignác Hoza, Pavel Budinský
Published 2009-01-01

SPECIES IDENTIFICATION OF FRESH AND COOKED MEAT BASED ON PCR-RFLP TECHNIQUE*

by M.C. Ajith, T. Sathu, V.N. Vasudevan, B. Sunil, A. Irshad, T.V. Aravindakshan, A.J. Sharon, P. Athira
Published 2018-07-01