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Ingredients for sweet success = Les ingrédients pour la réussite des produits sucrésFood technology (Chicago). 1989, Vol 43, Num 10, pp 93-116, issn 0015-6639, 16 p.Article

Potential medicinal benefits of high intensity sweetener from SteviaHERRANZ-LOPEZ, M; BARRAJON-CATALAN, E; BELTRAN-DEBON, R et al.International sugar journal. 2011, Vol 113, Num 1355, pp 792-797, issn 0020-8841, 6 p.Article

Regulatory status of alternative sweetenersNABORS, Lyn O'Brien.Food technology (Chicago). 2007, Vol 61, Num 5, issn 0015-6639, 24-32 [6 p.]Article

An update on alternative sweetenersMARTI, Nuria; FUNES, Lorena L; SAURA, Domingo et al.International sugar journal. 2008, Vol 110, Num 1315, pp 425-429, issn 0020-8841, 5 p.Article

Indispensables émulsifiantsPETITDIDIER, Catherine.Arômes ingrédients additifs. 2003, Num 49, pp 33-59, issn 1260-9978, 24 p.Article

The natural alternative : Lecithin processingBONEKAMP, A.European food and drink review. 1998, Num SPRING, pp 27-29, issn 0955-4416Article

Monk fruit and stevia make inroads into global sweetener marketsBULLION, Alan.International sugar journal. 2012, Vol 114, Num 1366, pp 744-745, issn 0020-8841, 2 p.Article

ENSURING THE SAFETY OF SWEETENERS FROM STEVIAMCQUATE, Robert S.Food technology (Chicago). 2011, Vol 65, Num 4, issn 0015-6639, 42-49 [7 p.]Article

THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUPFARAHNAKY, A; ABBASI, A; JAMALIAN, J et al.Journal of texture studies. 2008, Vol 39, Num 2, pp 169-182, issn 0022-4901, 14 p.Article

Properties of low-substituted cationic starch derivatives prepared by different derivatisation processesRADOSTA, Sylvia; VORWERG, Waltraud; EBERT, Andreas et al.Stärke. 2004, Vol 56, Num 7, pp 277-287, issn 0038-9056, 11 p.Article

Additifs et ingrédients alimentaires en panificationLECHEVALLIER, Vincent.MHA (Sousse). 2003, pp 85-86, issn 0330-8030, 2 p., HSConference Paper

Futterzusatstoffe und Fettoxidation = Feed additives and fat oxidationLÜBBE, F.Fett (Weinheim). 1993, Vol 95, pp 542-546, issn 0931-5985, SUP2Conference Paper

Lécithines : additifs et alimentsSCHNEIDER.Industries alimentaires et agricoles. 1989, Vol 106, Num 9, pp 735-737, issn 0019-9311Article

Détection des sulfites dans les aliments = Detection of sulfites in foodGIFFON, E; VERVLOET, D; CHARRIERE, D et al.La Presse médicale (1983). 1987, Vol 16, Num 34, issn 0755-4982, 1703Article

The Sweetness Concentration-Response of R,R-Monatin, a Naturally Occurring High-Potency SweetenerFRY, John C; YURTTAS, Nese; BIERMANN, Kari L et al.Journal of food science. 2012, Vol 77, Num 10-12, issn 0022-1147, S362-S364Article

Gélifiants/épaississantsPETITDIDIER, Catherine.Arômes ingrédients additifs. 2005, Num 61, pp 47-67, issn 1260-9978, 19 p.Article

Problematik des Einsatzes von Blut als färbende Zutat = Bood as colouring ingredientSTIEBING, A.Fleischwirtschaft (Frankfurt). 1997, Vol 77, Num 1, pp 50-51, issn 0015-363XArticle

Die Darstellung der Lebensmittelzusatzstoffe in den Printmedien = Development of food additives in print mediaLUCAS, J; BRAKSIEK, S; KUNZ, B et al.Gordian (1948). 1992, Num 5, pp 72-75, issn 0017-2243Article

Interaction of thaumatin with carrageenans. III: Effects of dye and pH studied by spectrophotometry and circular dichroismOHASHI, S; URA, F; TAKEUCHI, M et al.Food hydrocolloids. 1991, Vol 5, Num 3, pp 249-267, issn 0268-005XArticle

food additives as the cause of or an aggravating factor in eczemaVEIEN, N. K.Acta dermato-venereologica. Supplementum. 1990, Num 147, pp 32-33, issn 0365-8341, 2 p.Article

Factors affecting the quality of arabic bread - Additional ingredients = Facteurs influençant la qualité du pain arabe - AdditifsQAROONI, J; WOOTTON, M; MCMASTER, G et al.Journal of the science of food and agriculture. 1989, Vol 48, Num 2, pp 235-244, issn 0022-5142Article

Fiche. Édulcorants massiques : les polyols ou sucres alcoolProcess (Cesson-Sévigné). 2008, Num 1253, pp 54-55, issn 0998-6650, 2 p.Article

Price relationships in the U.S. sweetener market : A cointegration approachCASTILLO, Maria Jose; BUCARAM, Santiago; SCHMITZ, Andrew et al.International sugar journal. 2008, Vol 110, Num 1314, pp 358-363, issn 0020-8841, 6 p.Article

α-CyclodextrinPRAKASH, A. S; ABBOTT, P. J.WHO food additives series. 2002, pp 111-127, issn 0300-0923, isbn 92-4-166048-1, 17 p.Conference Paper

Sweeter alternativesSHANLEY, A; SANTOS, M; KAMIYA, T et al.Chemical engineering (New York, NY). 1998, Vol 105, Num 10, pp 41-45, issn 0009-2460, 3 p.Article

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