Encyclopedia of Food Chemistry
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271
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Published By Elsevier

9780128140451
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Cholesterol-Reducing Foods: Proteins and Peptides

2019 ◽  
pp. 323-329 ◽  
Author(s):  
Anna Arnoldi ◽  
Lammi Carmen ◽  
Gilda Aiello
Keyword(s):  
Proteins And Peptides

scholarly journals Phlorotannins

2019 ◽  
pp. 515-527 ◽  
Author(s):  
Jayachandran Venkatesan ◽  
Kishor Kumar Keekan ◽  
Sukumaran Anil ◽  
Ira Bhatnagar ◽  
Se-Kwon Kim

Enzyme Immobilization for Oligosaccharide Production

2019 ◽  
pp. 415-423 ◽  
Author(s):  
César R.F. Terrasan ◽  
Wilson G. de Morais Junior ◽  
Fabiano J. Contesini
Keyword(s):  
Enzyme Immobilization

Encyclopedia of Food Chemistry: Water

2019 ◽  
pp. 297-304
Author(s):  
Peter Chen ◽  
Michael A. Rogers
Keyword(s):  
Food Chemistry

Proteases and Meat Tenderization

2019 ◽  
pp. 309-313 ◽  
Author(s):  
James David Morton ◽  
Zuhaib Fayaz Bhat ◽  
Alaa El-Din Ahmed Bekhit
Keyword(s):  
Meat Tenderization

Next-Generation Sequencing

2019 ◽  
pp. 376-383 ◽  
Author(s):  
Martin Wiedmann ◽  
Laura M. Carroll
Keyword(s):  
Next Generation Sequencing ◽  
Next Generation ◽  
Generation Sequencing
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