Showing 1 - 15 results of 15 for search 'INTRODUCTION TO FOOD CHEMISTRY', query time: 1.04s Refine Results
  1. 1
    Changes in body fatty acid composition of rats undergoing different modes of food restriction.
    Published 2001
    Subjects: “...Fatty Acids--chemistry...”
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  2. 2
    Effects of thermal processing conditions on mushroom antioxidants.
    Published 2006
    Subjects: “...Food handling...”
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  3. 3
    Isolation and characterization of alginate from Hong Kong brown seaweed: an evaluation of the potential use of the extracted alginate as food ingredient.
    Published 2000
    Subjects: “...Marine algae as food...”
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  4. 4
    Detection of genetically modified foods (GMFs).
    Published 2001
    Subjects: “...Genetically modified foods...”
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  5. 5
    Stability and safety assessment of the exudates from Lentinula edodes sp. used as a food colorant.
    Published 2010
    Subjects: “...Coloring matter in food...”
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  6. 6
    Characterization and toxicological studies of pigment from Castanea mollissima.
    Published 2001
    Subjects: “...Coloring matter in food...”
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  7. 7
    Preparation and structural analysis of non-starch polysaccharides isolated from edible mushrooms.
    Published 1998
    Subjects: “...Agaricales--chemistry...”
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  8. 8
    Identification of odorous compounds in commercial chaw tofu and evaluation of the quality of model broths during fermentation.
    Published 2005
    Subjects: “...Food--Odor--Analysis...”
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  9. 9
    The effect of micronisation on the extraction, chemical characteristics and antitumor activity of hot water-soluble extracts from Pleurotus tuber-regium.
    Published 2008
    Subjects: “...Pleurotus--chemistry...”
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  10. 10
    Antioxidant and antiproliferative activities of flower tea extracts.
    Published 2007
    Subjects: “...Flowers--chemistry...”
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  11. 11
    Hypocholesterolemic, antioxidative and estrogenic effects of soybean isoflavones.
    Published 2003
    “... --- General Introduction === Chapter 1.1 --- History of soybean --- p.1 === Chapter 1.2 --- Health benefits...”
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  12. 12
    Effects of octadecaenoic acids and apple polyphenols on blood cholesterol.
    Published 2007
    “... --- GENERAL INTRODUCTION === Chapter 1.1 --- Introduction to Cholesterol and Its Related Diseases --- p.1...”
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  13. 13
    Bromophenols in Hong Kong dried seafood, their quantities and other volatile compounds in the cultured giant grouper (Epinephelus lanceolatus).
    Published 2012
    “... === Chapter 1.5.5 --- Food chemistry and Odor Threshold Value --- p.30 === Chapter 2 --- Distribution...”
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  14. 14
    Microgels at the oil-water interfaces: from fundamental physics to functional materials.
    Published 2012
    “... for applications in many industrial products and processes such as the production of food, anti-foam formulations...”
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  15. 15
    Evaluation of the antioxidant activity and characterization of extracts from three edible Chinese mushrooms.
    Published 2001
    “... === Chapter CHAPTER ONE: --- INTRODUCTION --- p.1 === Chapter 1.1 --- Free radical --- p.2 === Chapter 1.1.1...”
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