Innovative Food Science and Emerging Technologies

Bioavailability of -+-carotene in Type 1 diabetic patients
pp. 151-158(8)
Authors: Granado F.; Olmedilla B.; Blanco I.

Bioactive compounds in the cereal grains before and after hydrothermal processing
pp. 159-169(11)
Authors: Zielinski H.; Kozlowska H.; Lewczuk B.

Evaluation of bioactive properties of pollen extracts as functional dietary food supplement
pp. 171-174(4)
Authors: Kroyer G.; Hegedus N.

Activity coefficients in the evaluation of food preservatives
pp. 175-179(5)
Authors: de Mendonca A.J.G.; Vaz M.I.P.M.; de Mendonca D.I.M.D.

Influence of the design of a product on in vitro mineral availability of homogenized weaning foods
pp. 181-187(7)
Authors: Olivares A.B.; Martnez C.; Lopez G.; Ros G.

Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L.
pp. 189-192(4)
Authors: Perucka I.; Materska M.

The effect of storage temperatures on vitamin C and phenolics content of artichoke (Cynara scolymus L.) heads
pp. 199-202(4)
Authors: Gil-Izquierdo A.; Gil M.I.; Conesa M.A.; Ferreres F.

The potential of extruded chickpea, corn and bovine lung for malnutrition programs
pp. 203-209(7)
Authors: Cardoso Santiago R.A.; Moreira-Araujo R.S.R.; Pinto e Silva M.E.M.; Areas J.A.G.

Consumption of an infant formula supplemented with long chain polyunsaturated fatty acids and iron metabolism in rats
pp. 211-217(7)
Authors: Vaquero M.P.; Veldhuizen M.; Sarria B.

The potential of foodservice systems for satisfying consumer needs
pp. 219-227(9)
Author: Creed P.G.