Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing
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Published By Springer US

9781489926289, 9781489926265

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Improvement in the Nutritional Quality of Bread

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_30 ◽

1991 ◽

pp. 415-445 ◽

Cited By ~ 2

Author(s):

Mendel Friedman ◽

Paul-Andre Finot

Keyword(s):

Nutritional Quality

A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_3 ◽

1991 ◽

pp. 33-48 ◽

Cited By ~ 13

Author(s):

Eduardo Silva ◽

Marta Salim-Hanna ◽

Ana M. Edwards ◽

M. Inés Becker ◽

Alfredo E. De Ioannes

ELISA Analysis of Soybean Trypsin Inhibitors in Processed Foods

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_24 ◽

1991 ◽

pp. 321-337 ◽

Cited By ~ 32

Author(s):

David L. Brandon ◽

Anne H. Bates ◽

Mendel Friedman

Keyword(s):

Trypsin Inhibitors ◽

Processed Foods

Studies of Food Allergens: Soybean and Egg Proteins

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_21 ◽

1991 ◽

pp. 281-293 ◽

Cited By ~ 23

Author(s):

R. Djurtoft ◽

H. S. Pedersen ◽

B. Aabin ◽

V. Barkholt

Keyword(s):

Food Allergens

Thermal Degradation of Carotenes and Influence on their Physiological Functions

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_6 ◽

1991 ◽

pp. 75-82 ◽

Cited By ~ 18

Author(s):

Lena Jonsson

Keyword(s):

Thermal Degradation ◽

Physiological Functions

An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_9 ◽

1991 ◽

pp. 115-131 ◽

Cited By ~ 1

Author(s):

Nicola Loprieno ◽

Guido Boncristiani ◽

Gregorio Loprieno

Keyword(s):

Experimental Approach ◽

Genotoxic Risk ◽

Cooked Meat

Anti-Nutritive Effects of Dietary Tin

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_34 ◽

1991 ◽

pp. 509-524 ◽

Cited By ~ 20

Author(s):

Jeanne I. Rader

The Effect of Food Processing on Phytate Hydrolysis and Availability of Iron and Zinc

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_33 ◽

1991 ◽

pp. 499-508 ◽

Cited By ~ 44

Author(s):

Ann-Sofie Sandberg

Keyword(s):

Food Processing ◽

Iron And Zinc ◽

Effect Of Food ◽

Phytate Hydrolysis

Formation of Heterocyclic Amines during Meat Extract Processing and Cooking

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_8 ◽

1991 ◽

pp. 107-113 ◽

Cited By ~ 2

Author(s):

H. U. Aeschbacher

Keyword(s):

Heterocyclic Amines ◽

Meat Extract

Reduction of Whey Protein Allergenicity by Processing

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing ◽

10.1007/978-1-4899-2626-5_23 ◽

1991 ◽

pp. 309-320 ◽

Cited By ~ 7

Author(s):

R. Jost ◽

J. C. Monti ◽

J. J. Pahud

Keyword(s):

Whey Protein ◽

Protein Allergenicity

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food ProcessingLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer US

Improvement in the Nutritional Quality of Bread

A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications

ELISA Analysis of Soybean Trypsin Inhibitors in Processed Foods

Studies of Food Allergens: Soybean and Egg Proteins

Thermal Degradation of Carotenes and Influence on their Physiological Functions

An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens

Anti-Nutritive Effects of Dietary Tin

The Effect of Food Processing on Phytate Hydrolysis and Availability of Iron and Zinc

Formation of Heterocyclic Amines during Meat Extract Processing and Cooking

Reduction of Whey Protein Allergenicity by Processing

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Consequences of Food Processing
Latest Publications