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Effects of promotional materials on vending sales of low-fat items in teachers' loungesFISKE, Amy; CULLEN, Karen Weber.Journal of the American Dietetic Association. 2004, Vol 104, Num 1, pp 90-93, issn 0002-8223, 4 p.Article

Strategien zur Fettsubstitution in Lebensmitteln = Strategies for the substitution of dietary fatZUNFT, H.-J. F; RAGOTZKY, K.Fett (Weinheim). 1997, Vol 99, Num 6, pp 204-213, issn 0931-5985Article

Formule gagnante pour yaourts = Winner formula for yoghurtTOURSEL, P.Process (Cesson-Sévigné). 1999, Num 1147, pp 56-57, issn 0998-6650Article

A real delightDairy industries international. 1996, Vol 61, Num 7, pp 21-23, issn 0308-8197, 2 p.Article

Trimming FAT from compound coatings with microcrystalline celluloseIZZO, M.Cereal foods world. 1995, Vol 40, Num 5, pp 361-362, issn 0146-6283Article

Effects of breed type and accelerated fat removal on subprimal yields and carcass valuesMILLER, M. F; RAMSEY, C. B; CLABORN, S. W et al.Journal of animal science. 1995, Vol 73, Num 4, pp 1055-1063, issn 0021-8812Article

Effects of using plum puree on some properties of low fat beef pattiesYILDIZ-TURP, Gülen; SERDAROGLU, Meltem.Meat science. 2010, Vol 86, Num 4, pp 896-900, issn 0309-1740, 5 p.Article

Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurtYAZICI, F; AKGUN, A.Journal of food engineering. 2004, Vol 62, Num 3, pp 245-254, issn 0260-8774, 10 p.Article

Enrobages : un virage à prendre ? = Coatings at a turning pointCHAVIGNY, Caroline.Arômes ingrédients additifs. 2002, Num 42, pp 23-28, issn 1260-9978, 6 p.Article

Out of the frying panHOWLETT, L.Process engineering. 1995, Vol 76, Num 8, pp 31-32, issn 0370-1859Article

Fat reduced milks: a practical guide to production and quality assuranceFLEMING, P; THOMPSON, R; STACK, A et al.Journal of the Society of Dairy Technology. 1994, Vol 47, Num 2, pp 39-41, issn 0037-9840Article

Interference of saturated fats in the determination of low levels of trans fats (below 0.5%) by infrared spectroscopyMOSSOBA, M. M; KRAMER, J. K. G; MILOSEVIC, V et al.Journal of the American Oil Chemists' Society. 2007, Vol 84, Num 4, pp 339-342, issn 0003-021X, 4 p.Article

Prebiotic and rheological effects of Jerusalem artichoke inulin in low-fat yogurtKUSUMA, G. D; PASEEPHOL, T; SHERKAT, F et al.Australian journal of dairy technology. 2009, Vol 64, Num 2, pp 159-163, issn 0004-9433, 5 p.Article

Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixturesLORENZO, G; ZARITZKY, N; CALIFANO, A et al.Food research international. 2008, Vol 41, Num 5, pp 487-494, issn 0963-9969, 8 p.Article

Note : Effect of different cultures on physico-chemical and sensory properties of low-fat herby cheeseTARAKCI, Z; KUCUKONER, E.Food science and technology international. 2006, Vol 12, Num 5, pp 423-428, issn 1082-0132, 6 p.Article

Role of microbial exopolysaccharides on moisture retention, texture and functionality of low-fat mozzarella cheesesZISU, Bogdan; SHAH, Nagendra P.Australian Journal of Dairy Technology. 2006, Vol 61, Num 3, pp 253-260, issn 0004-9433, 8 p.Article

The characteristics of beef patties containing different levels of fat and oat flourSERDAROGLU, Meltem.International journal of food science & technology. 2006, Vol 41, Num 2, pp 147-153, issn 0950-5423, 7 p.Article

Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat productsLINFORTH, Rob S. T; BLISSETT, Annie; TAYLOR, Andrew J et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 18, pp 7217-7221, issn 0021-8561, 5 p.Article

Mozzarella without the fatBHASKARACHARYA, R. K; SHAH, N. P.Dairy industries international. 2001, Vol 66, Num 12, pp 22-26, issn 0308-8197Article

Prodotti alimentari innovativi : L'impiego di sostituti del grassi = Innovative food products : The use of fat replacersCAMAGGIO, G; SPADA, V.Industrie alimentari (Pinerolo). 1999, Vol 38, Num 386, pp 1273-1278, issn 0019-901XArticle

Recent advances in the development of low-fat cheesesRODRIGUEZ, J.Trends in food science & technology (Regular ed.). 1998, Vol 9, Num 6, pp 249-254, issn 0924-2244Article

Technology trendsKATZ, F.Food technology (Chicago). 1997, Vol 51, Num 6, pp 46-48, issn 0015-6639Article

Sensory and rheological properties of low-fat filled pasta filata cheesePAGLIARINI, E; BEATRICE, N.Journal of dairy research. 1994, Vol 61, Num 2, pp 299-304, issn 0022-0299Article

Posibilidades de la industria alimentaria para la elaboración de productos más cardiosaludables = Technology possibilities for healthy food productionQUINTANA SAMPERIO, M. A.Alimentaria. 1994, Num 256, pp 81-84, issn 0300-5755Article

Quality of low-fat meatballs containing Legume flours as extendersSERDAROGLU, Meltem; YILDIZ-TURP, Gülen; ABRODIMOV, Kiyalbek et al.Meat science. 2005, Vol 70, Num 1, pp 99-105, issn 0309-1740, 7 p.Article

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