-
1
-
-
12344284028
-
Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG
-
ANANTA E., VOLKERT M., KNORR D. (2005): Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. International Dairy Journal, 15: 399-409.
-
(2005)
International Dairy Journal
, vol.15
, pp. 399-409
-
-
ANANTA, E.1
VOLKERT, M.2
KNORR, D.3
-
2
-
-
0032964538
-
A review of the studies of the safety of polydextrose in food
-
BURDOCK G.A., FLAMM W.G. (1999): A review of the studies of the safety of polydextrose in food. Food and Chemical Toxicology, 37: 233-264.
-
(1999)
Food and Chemical Toxicology
, vol.37
, pp. 233-264
-
-
BURDOCK, G.A.1
FLAMM, W.G.2
-
3
-
-
0037346988
-
-
CERNA M., BARROS A.S., NUNES A., ROCHA S.M., DELGADILLO I., ČOPÍKOVÁ J., COIMBRA M.A. (2003): Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives. Carbohydrate Polymers, 51: 383-389.
-
CERNA M., BARROS A.S., NUNES A., ROCHA S.M., DELGADILLO I., ČOPÍKOVÁ J., COIMBRA M.A. (2003): Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives. Carbohydrate Polymers, 51: 383-389.
-
-
-
-
4
-
-
0012491006
-
Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements
-
ČOPÍKOVÁ J., SINITSYA A., ČERNÁ M., KAASOVÁ J., NOVOTNÁ M. (2001): Application of FT-IR spectroscopy in detection of food hydrocolloids in confectionery jellies and food supplements. Czech Journal of Food Sciences, 19: 51-56.
-
(2001)
Czech Journal of Food Sciences
, vol.19
, pp. 51-56
-
-
ČOPÍKOVÁ, J.1
SINITSYA, A.2
ČERNÁ, M.3
KAASOVÁ, J.4
NOVOTNÁ, M.5
-
5
-
-
0032350881
-
Polydextrose as soluble fibre: Physiological and analytical aspects
-
CRAIG S.A.S., HOLDEN J.F., TROUP J.P., AUERBACH M.H., FRIER H.I. (1998): Polydextrose as soluble fibre: Physiological and analytical aspects. Cereal Foods World, 43: 370-376.
-
(1998)
Cereal Foods World
, vol.43
, pp. 370-376
-
-
CRAIG, S.A.S.1
HOLDEN, J.F.2
TROUP, J.P.3
AUERBACH, M.H.4
FRIER, H.I.5
-
7
-
-
0035292986
-
Determination of polydextrose in foods by ion chromatography: Collaborative study
-
CRAIG S.A.S., HOLDEN J.F., KHALED M.Y. (2001): Determination of polydextrose in foods by ion chromatography: collaborative study. Journal of AOAC International, 84: 472-478.
-
(2001)
Journal of AOAC International
, vol.84
, pp. 472-478
-
-
CRAIG, S.A.S.1
HOLDEN, J.F.2
KHALED, M.Y.3
-
8
-
-
0037102814
-
Isolation and characterisation of a novel polysaccharide from the mucus of the loach, Misgurnus anguillicaudatus
-
CHUANGUANG Q., HUANG K., XU H. (2002); Isolation and characterisation of a novel polysaccharide from the mucus of the loach, Misgurnus anguillicaudatus. Carbohydrate Polymers, 49: 367-371.
-
(2002)
Carbohydrate Polymers
, vol.49
, pp. 367-371
-
-
CHUANGUANG, Q.1
HUANG, K.2
XU, H.3
-
9
-
-
33847065952
-
Not naugty, but nice
-
EDWARDS W.P. (1997): Not naugty, but nice. Chemistry in Britain, 33: 50-52.
-
(1997)
Chemistry in Britain
, vol.33
, pp. 50-52
-
-
EDWARDS, W.P.1
-
11
-
-
3843097086
-
Fat, oils, and fat replacers
-
GIESE J. (1996): Fat, oils, and fat replacers. Food Technology, 50: 78-84.
-
(1996)
Food Technology
, vol.50
, pp. 78-84
-
-
GIESE, J.1
-
12
-
-
33847077285
-
-
Patent US 2006/0088637 A1
-
GOLDMAN F. (2006): Patent US 2006/0088637 A1.
-
(2006)
-
-
GOLDMAN, F.1
-
13
-
-
5844324703
-
Polydextrose in soft confections
-
KOPCHIK F. M. (1995): Polydextrose in soft confections. Manufacturer Confectioner, 75: 79-81.
-
(1995)
Manufacturer Confectioner
, vol.75
, pp. 79-81
-
-
KOPCHIK, F.M.1
-
15
-
-
0025116783
-
Liquid Chromatographic determination of polydextrose in food matrixes
-
NOFFSINGER J.B., EMERY M., HOCH D.J., DOKLADALOVA J. (1990): Liquid Chromatographic determination of polydextrose in food matrixes. Journal of the Association of Official Analytical Chemists, 73: 51-53.
-
(1990)
Journal of the Association of Official Analytical Chemists
, vol.73
, pp. 51-53
-
-
NOFFSINGER, J.B.1
EMERY, M.2
HOCH, D.J.3
DOKLADALOVA, J.4
-
16
-
-
17144413762
-
Differentiation of carbohydrate gums and mixtures using Fourier transform infrared spectroscopy and chemometrics
-
PRADO B.M., KIM S., ÖZEN B.F., MAUER L.J. (2005): Differentiation of carbohydrate gums and mixtures using Fourier transform infrared spectroscopy and chemometrics. Journal of Agricultural and Food Chemistry, 53: 2823-2829.
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, pp. 2823-2829
-
-
PRADO, B.M.1
KIM, S.2
ÖZEN, B.F.3
MAUER, L.J.4
-
17
-
-
0034304290
-
Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream
-
PRINDIVILLE E.A., MARSHALL R.T., HEYMAN H. (2000): Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. Journal of Dairy Science, 83: 2216-223.
-
(2000)
Journal of Dairy Science
, vol.83
, pp. 2216-2223
-
-
PRINDIVILLE, E.A.1
MARSHALL, R.T.2
HEYMAN, H.3
-
18
-
-
0035221654
-
-
PROSKY L. (2001): Dietary Fiber. In: General referee reports. Journal of the AOAC International, 84: 222-224.
-
PROSKY L. (2001): Dietary Fiber. In: General referee reports. Journal of the AOAC International, 84: 222-224.
-
-
-
-
19
-
-
33847076501
-
-
Patent DE 196 41 381 A1
-
RAUSCH J. (1998): Patent DE 196 41 381 A1.
-
(1998)
-
-
RAUSCH, J.1
-
20
-
-
0037085546
-
Estimation of effective diffusivities and glass transition temperature of polydextrose as a function of moisture content
-
RIBEIRO C., ZIMERI J.E., YILDIZ E., KOKINI J.L. (2003): Estimation of effective diffusivities and glass transition temperature of polydextrose as a function of moisture content. Carbohydrate Polymers, 51: 273-280.
-
(2003)
Carbohydrate Polymers
, vol.51
, pp. 273-280
-
-
RIBEIRO, C.1
ZIMERI, J.E.2
YILDIZ, E.3
KOKINI, J.L.4
-
21
-
-
0041610919
-
Qualitative and quantitative modifications ti the lipid content of dairy products
-
RONCHETTI L. (1994): Qualitative and quantitative modifications ti the lipid content of dairy products. Latte, 19: 1242-1247.
-
(1994)
Latte
, vol.19
, pp. 1242-1247
-
-
RONCHETTI, L.1
-
22
-
-
0033101161
-
Microbial (1→3)-β-D-glucans, their preparation, physico-chemical characterization and immunomodulatory activity
-
ŠANDULA J., KOGAN G., KAČURÁ KOVÁ M., MACHOVÁ E. (1999): Microbial (1→3)-β-D-glucans, their preparation, physico-chemical characterization and immunomodulatory activity, Carbohydrate Polymers, 38: 247-253.
-
(1999)
Carbohydrate Polymers
, vol.38
, pp. 247-253
-
-
ŠANDULA, J.1
KOGAN, G.2
KAČURÁ KOVÁ, M.3
MACHOVÁ, E.4
-
23
-
-
0037047796
-
Determination of structural peculiarities of dextran, pullulan and γ-irradiated pullulan by Fourier-transform IR spectroscopy
-
SHINGEL K.I. (2002): Determination of structural peculiarities of dextran, pullulan and γ-irradiated pullulan by Fourier-transform IR spectroscopy. Carbohydrate Research, 337: 1445-1451.
-
(2002)
Carbohydrate Research
, vol.337
, pp. 1445-1451
-
-
SHINGEL, K.I.1
-
24
-
-
0028146809
-
Pharmacology of dietary fibre
-
SPILLER R.C. (1994): Pharmacology of dietary fibre. Pharmacology & Therapeutics, 62: 407-427.
-
(1994)
Pharmacology & Therapeutics
, vol.62
, pp. 407-427
-
-
SPILLER, R.C.1
-
25
-
-
0030972339
-
Analysis of the linkage positions in polydextrose by the reductive cleavage method
-
STUMM L, BALTES W. (1997): Analysis of the linkage positions in polydextrose by the reductive cleavage method. Food Chemistry, 59: 291-297.
-
(1997)
Food Chemistry
, vol.59
, pp. 291-297
-
-
STUMM, L.1
BALTES, W.2
-
26
-
-
33846257306
-
Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality
-
SUDHA M.L., SRIVASTAVA A.K., VETRIMANI R., LEELAVATHI K. (2007): Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. Journal of Food Engineering, 80: 922-930.
-
(2007)
Journal of Food Engineering
, vol.80
, pp. 922-930
-
-
SUDHA, M.L.1
SRIVASTAVA, A.K.2
VETRIMANI, R.3
LEELAVATHI, K.4
-
27
-
-
85085401773
-
Carbohydrate-based substitute is an acceptable replacement for margarine in pumpkin bar recipe
-
TRUDELL M.S., FLANSBURG K.A., GEE D.L. (1996): Carbohydrate-based substitute is an acceptable replacement for margarine in pumpkin bar recipe. Journal of the American Dietetic Association, 96 (Supplement): A43.
-
(1996)
Journal of the American Dietetic Association
, vol.96
, Issue.SUPPL.EMENT
-
-
TRUDELL, M.S.1
FLANSBURG, K.A.2
GEE, D.L.3
|