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Irradiation and Food Processing
New Food Technology
Nutritional Effects of Pickle
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absorption activity Agric amino acids antioxidant ascorbic acid autoxidation Basel Bibl Nutr Dieta Biochem biological bread carbohydrate carcass casein catalase cells cereals changes chelator Chem chemical components composition compounds concentration consumer consumption countries decrease diet dietary fibre disease eating effect energy enzyme extrusion cooking fatty acids fermentation fish oil food industry food irradiation Food Processing free radical fresh furosine glucose heat HR eds hydrogen Iceland Impact of Food important increased intake iron irradiated food Karger levels lipid peroxidation liver losses lysine Maillard reaction meal metabolism milk nutrient Nutritional Impact nutritional quality nutritional value oxidase packaging phospholipids phytic acid processed foods protein rats reaction reduced sausage shelf-life skyr smoked Somogyi JC starch storage sugar superoxide dismutase Table temperature thiamin tion tissue tocopherols trace element treatment vitamin whey xanthine xanthine oxidase zinc