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Magdalena Krystyjan, Dorota Gumul and Greta Adamczyk
In the present study, an attempt was made to enrich cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies. The content of nutrients, fibre, and calorific value, as well as, ...
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Francesco Caridi, Giuseppe Paladini, Valentina Venuti, Sebastiano Ettore Spoto, Vincenza Crupi, Giovanna Belmusto and Domenico Majolino
The natural (40K) and anthropogenic (137Cs) radioactivity concentration in four different typologies of early childhood (up to two years old) foods, i.e., homogenized fruit, homogenized meat, childhood biscuits and baby pasta, produced in Italy and sold ...
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Sanghee Lee and Hyun Jung Kim
The aim of the study was to estimate the dietary exposure to acrylamide (AA) from the consumption of various processed food and to assess the associated health risks in different age groups in Korea. Potato crisps and French fries presented the highest m...
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Kosana ?obot, Jovanka Lalicic-Petronijevic, Vladimir Filipovic, Milica Nicetin, Jelena Filipovic, Ljiljana Popovic
Pág. 499 - 507
Wild garlic generally improves strengths and regenerates the body and also helps in the treatment of various diseases. In this study the contribution of wild garlic osmotic dehydration process in sugar beet molasses on biscuits' quality parameters is inv...
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Vandana ., Preeti ., Archana Kushwaha
Pág. Page:1 - 10Abstract
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