PRINCIPAL CHANGES IN STARCHES AND SUGARS DURING FOOD-PROCESSING

被引：0

作者：

DANIEL, JR ^{[1
]}

WHISTLER, RL ^{[1
]}

机构：

[1] PURDUE UNIV,W LAFAYETTE,IN 47907

来源：

FOOD TECHNOLOGY | 1984年 / 38卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：50 / 50

页数：1

共 50 条

[1] SPECIAL STARCHES AND MODIFIED STARCHES - CURRENT VIEWS ON UTILIZATION OF STARCHES IN FOOD-PROCESSING
VOLKER, HH
[J]. ERNAHRUNGSWIRTSCHAFT, 1978, (1-2): : 20 - &
[2] CONTROLLING MICROORGANISMS IN FOOD-PROCESSING - STARCHES, SUGAR, AND SYRUPS
SAUSSELE, H
[J]. NEW YORK STATE AGRICULTURAL EXPERIMENT STATION SPECIAL REPORT, 1979, (31): : 22 - 25
[3] CHEMICAL-CHANGES IN VITAMINS DURING FOOD-PROCESSING
GREGORY, JF
[J]. FOOD TECHNOLOGY, 1984, 38 (03) : 51 - 51
[4] THE CHALLENGE IN PREDICTING NUTRIENT CHANGES DURING FOOD-PROCESSING
THOMPSON, DR
[J]. FOOD TECHNOLOGY, 1982, 36 (02) : 97 - &
[5] CHEMICAL-CHANGES OCCURRING IN CAROTENOIDS DURING FOOD-PROCESSING
ONYEWU, PN
DAUN, H
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1982, 15 (03): : R19 - R19
[6] INTERNATIONAL-SYMPOSIUM ON CHEMICAL-CHANGES DURING FOOD-PROCESSING
不详
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1984, 24 (04): : 439 - 443
[7] REMOVAL OF MYCOTOXINS DURING FOOD-PROCESSING
KAMIMURA, H
[J]. MYCOTOXINS AND PHYCOTOXINS 88, 1989, 10 : 169 - 176
[8] ANTIOXIDANT LOSSES DURING FOOD-PROCESSING
KIRLEIS, AW
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (07) : A460 - A460
[9] Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential
Bello-Perez, L. A.
Paredes-Lopez, O.
[J]. FOOD ENGINEERING REVIEWS, 2009, 1 (01) : 50 - 65
[10] Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential
L. A. Bello-Pérez
O. Paredes-López
[J]. Food Engineering Reviews, 2009, 1 : 50 - 65

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