Zobrazeno 1 - 10
of 158
pro vyhledávání: '"G.E. Inglett"'
Publikováno v:
Journal of Food Science. 70:S1-S7
N : N : N : N : Nutrim was added at 10%, 20%, and 30% to H im was added at 10%, 20%, and 30% to H im was added at 10%, 20%, and 30% to H im was added at 10%, 20%, and 30% to H im was added at 10%, 20%, and 30% to Hard R effect of Nutrim on the dough
Autor:
G.E Inglett, C.J Carriere
Publikováno v:
Food Hydrocolloids. 17:605-614
The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior of materials is an important area of research, which has impact on a number of industrial processes including those in the food industry. Various nonlinea
Autor:
P.A. Williams, G.O. Phillips, E. Dickinson, C.A. Edwards, A.L. Garcia, R. Armisén, F. Galatas, P. Taggart, J.R. Mitchell, I.J. Haug, K.I. Draget, Alan Imeson, Graham Sworn, W. Wielinga, Hans-Ulrich Endreß, Steen Hoejgaard Christensen, J. O’Regan, M.P. Ennis, D.M. Mulvihill, M. Anton, F. Nau, V. Lechevalier, S. González-Pérez, J.B. Arellano, C. Schmitt, L. Aberkane, C. Sanchez, Saphwan Al-Assaf, V. Amar, Y. López-Franco, I. Higuera-Ciapara, F.M. Goycoolea, Weiping Wang, K. Nishinari, M. Takemasa, K. Yamatoya, M. Shirakawa, H. Zhang, T. Funami, J.K. Park, T. Khan, D.G. Stevenson, G.E. Inglett, M.S. Izydorczyk, H. Maeda, A. Nakamura, J.C.F. Murray, J.Y. Jung, G.R. Krawczyk, A. Venables, D. Tuason, A. Nussinovitch, D. Meyer, J.-P. Blaauwhoed, R.A.A. Muzzarelli, C. Muzzarelli, S. Takigami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a60d229200509978b9e08b810c898fc0
https://doi.org/10.1016/b978-1-84569-414-2.50035-7
https://doi.org/10.1016/b978-1-84569-414-2.50035-7
Autor:
D.G. Stevenson, G.E. Inglett
Cereal β-glucan research in last 10 years has primarily focused on innovative extraction technologies, incorporation of β-glucan into a diverse range of food applications, and a majority of research has led to the discovery of additional health ben
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15938fab93cdc1be00567c1da612f667
https://doi.org/10.1533/9781845695873.615
https://doi.org/10.1533/9781845695873.615
Publisher Summary Functional foods are generally considered to be foods or dietary supplements that provide health benefits beyond basic nutrition when consumed on a regular basis at effective levels. The biologically active components of functional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4e94f4f722c1a1747724d025b8d561d
https://doi.org/10.1533/9781845693886.2.476
https://doi.org/10.1533/9781845693886.2.476
Autor:
G.E. Inglett
Publikováno v:
Journal of Food Biochemistry. 11:249-258
The action of thermally stable alpha-amylase from Bacillus licheniformis on ordinary, waxy and high-amylose corn starches and their hydroxypropyl derivatives gave distinctive patterns of malto-oligosaccharide products that were dependent on conversio
Publikováno v:
Journal of Agricultural and Food Chemistry. 13:284-287
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Autor:
Frederick R. Dintzis, John B. McBrien, Frederick L. Baker, G.E. Inglett, Robert A. Jacob, Juan M. Muñoz, Leslie M. Klevay, Harold H. Sandstead, William C. Shuey
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46fb459ffdec5716ab8cabbc3287877d
https://doi.org/10.1016/b978-0-12-370950-9.50016-8
https://doi.org/10.1016/b978-0-12-370950-9.50016-8