Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Produit allégé")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 875

  • Page / 35
Export

Selection :

  • and

Les produits allégés se mettent à toutes les sauces : Aliments santé : le marché en redemandeBAGGINI, Francois; GRELIER, J. C.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2004, Num 645, pp 44-45, issn 0035-4244, 2 p.Article

Le consommateurs et les produits allégésLAMBERT, J.-L.Industries alimentaires et agricoles. 1991, Vol 108, Num 3, pp 154-157, issn 0019-9311Article

Utilization of cholesterol-reduced milk fat in fluid milksSCHRODER, B. G; BAER, R. J.Food technology (Chicago). 1990, Vol 44, Num 11, pp 145-150, issn 0015-6639, 4 p.Article

Einsatzmöglichkeiten von Fettersatzstoffen in der Back- und Süsswarenindustrie = Utilizability of fat substitute materials in the baking and confectionery industryLAUSTSEN, K.Zucker- und Süsswaren-Wirtschaft. 1993, Vol 46, Num 6, pp 313-317, issn 0373-0204Article

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

Le point sur les allégés : technologies, tendances et législationMOULIN-WRIGHT, V.Bios (Paris). 1991, Vol 22, Num 8-9, pp 49-51, issn 0366-2284Article

Inulin für moderne und gesunde Lebensmittel = Inulin for modern and healthy foodZucker- und Süsswaren-Wirtschaft. 1994, Vol 47, Num 1-2, pp 38-39, issn 0373-0204Article

Spreading skills in food formulationFood ingredients & processing international. 1991, Num NOV, pp 12-13Article

The leaning of the American dietHOLLINGSWORTH, P.Food technology (Chicago). 1996, Vol 50, Num 4, pp 86-90, issn 0015-6639, 3 p.Article

Energy and fat compensation during long term consumption of reduced fat productsDE GRAAF, C; DRIJVERS, J. J. M. M; ZIMMERMANNS, N. J. H et al.Appetite (Print). 1997, Vol 29, Num 3, pp 305-323, issn 0195-6663Conference Paper

Delicate flavors no problem with new fat replacerLABELL, F.Prepared foods. 1994, Vol 163, Num 9, issn 0747-2536, p. 141Article

Le destin commercial hétérogène des produits laitiers allégés en matière grasse = Commercial fate of low-fat dairy productsGUILLON, F.Sciences des aliments. 2011, Vol 30, Num 1-4, pp 13-21, issn 0240-8813, 9 p.Article

Instrumental and sensory assessment of oatmeal and chocolate chip cookies modified with sugar and fat replacersPERRY, J. M; SWANSON, R. B; LYON, B. G et al.Cereal chemistry. 2003, Vol 80, Num 1, pp 45-51, issn 0009-0352, 7 p.Article

Kinetics of casein degradation during ripening of Fynbo cheese salted with NaCl/KCl brineZORRILLA, S. E; RUBIOLO, A. C.Journal of food science. 1997, Vol 62, Num 2, pp 386-389, issn 0022-1147Article

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

Modified butters & spreads. IMANN, E. J.Dairy industries international. 1993, Vol 58, Num 11, pp 19-20, issn 0308-8197Article

The new potential of pectinTHESTRUP, N.Food manufacture. 1993, Vol 68, Num 9, issn 0015-6477, p. 55Article

Fettreduzierte Brühwurst. Technologie zur Vermeidung eines zu festen gummiartigen Bisses = Fat reduced Frank furter-type sausageBRAUER, H.Fleischwirtschaft (Frankfurt). 1992, Vol 72, Num 4, pp 449-450, issn 0015-363XArticle

Modified butters and spreadsMANN, E. J.Dairy industries international. 1990, Vol 55, Num 2, pp 9-11, issn 0308-8197, 2 p.Article

Recréer les goûts laitiers riches = Recreate rich dairy flavoursFABRE, M.-N; BIOSYSTEMS, S.Process (Cesson-Sévigné). 2000, Num 1159, pp 38-39, issn 0998-6650Article

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

Safety and regulatory issues related to the use of macronutrient substitutes in the food supplyMASTEN, L. W.Regulatory toxicology and pharmacology (Print). 1996, Vol 23, Num 1, pp S3-S5, issn 0273-2300, 2Conference Paper

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

The low fat no fat boomFood manufacture. 1993, Vol 68, Num 3, pp 23-24, issn 0015-6477Article

Ice cream specialitiesMANN, E. J.Dairy industries international. 1993, Vol 58, Num 9, pp 18-19, issn 0308-8197Article

  • Page / 35