Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Gwyn P. Jones"'
Autor:
Gwyn P. Jones, Mark L Wahlqvist
Publikováno v:
Food & Nutrition ISBN: 9781003115663
Food & Nutrition
Food & Nutrition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d16dac85a989f0695617c613e3ecf065
https://doi.org/10.4324/9781003115663-8
https://doi.org/10.4324/9781003115663-8
Autor:
Gwyn P. Jones, Jonathan M. Hodgson
Publikováno v:
Food & Nutrition ISBN: 9781003115663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1659a3a0f57a2aeddba84c4db64ceb7
https://doi.org/10.4324/9781003115663-23
https://doi.org/10.4324/9781003115663-23
Autor:
Kelly L. Stewart, Ingrid H.E. Rutishauser, Naiyana Wattanapenpaiboon, Antigone Kouris-Blazos, Jonathan M. Hodgson, Janis Baines, Jan Payne, Madeleine J. Ball, Danielle Gallegos, Louise B. Lennard, Gayle S Savige, Gwyn P. Jones
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e97bee3691c8c8bed1d135d473c92e7
https://doi.org/10.4324/9781003115663
https://doi.org/10.4324/9781003115663
Autor:
Gwyn P. Jones, Jonathan M. Hodgson
Publikováno v:
Food & Nutrition ISBN: 9781003115663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19df7fa6a344c9bdcc693b2470fd5ec5
https://doi.org/10.4324/9781003115663-19
https://doi.org/10.4324/9781003115663-19
Autor:
Gwyn P. Jones, Jonathan M. Hodgson
Publikováno v:
Food & Nutrition ISBN: 9781003115663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90ad913ea32069e2dd58c010d8900d1d
https://doi.org/10.4324/9781003115663-18
https://doi.org/10.4324/9781003115663-18
Autor:
Gwyn P. Jones, Jonathan M. Hodgson
Publikováno v:
Food & Nutrition ISBN: 9781003115663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7007ac6cf549ed71b8ac38fe207bdf88
https://doi.org/10.4324/9781003115663-24
https://doi.org/10.4324/9781003115663-24
Publikováno v:
International Journal of Food Science & Technology. 45:1426-1435
Sucrose-free milk chocolates sweetened with Stevia and containing different types of commercial inulin or polydextrose as bulking agents, were examined in relation to their physico-chemical, rheological and sensory properties. Compared with chocolate
Autor:
Gwyn P Jones, Melissa J Ferguson
Publikováno v:
Journal of the Science of Food and Agriculture. 80:166-170
A range of carbohydrates including modified starches and short-chain fatty acid esters of di-, tri-, tetra- and polysaccharides were subjected to an in vitro fermentation using human-derived faecal bacteria. The production of the short-chain fatty ac
Autor:
Anne Birkett, Sudheera Sd Nair, Susan Y Tonkin, Andrew J. Sinclair, Gwyn P Jones, Nicole Dunt, Thomas G. Watson
Publikováno v:
Asia Pacific Journal of Clinical Nutrition. 8:211-215
Kernels of the plant Santalum acuminatum (quandong) are eaten as Australian 'bush foods'. They are rich in oil and contain relatively large amounts of the acetylenic fatty acid, santalbic acid (trans-11-octadecen-9-ynoic acid), whose chemical structu
Publikováno v:
Food Chemistry. 63:577-584
This study evaluated a suitable extraction method for a wide range of sample matrices in carotenoid analysis. Using canned tomato juice as a representative sample, it is shown that two solvents of low biological hazard, ethanol and hexane are the mos