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documento electrónico
ADRIENNE McMAHON, Autor ; S. CHRISTIANSEN, Colaborador ; F.-F. CHEE, Colaborador ; A. CHUA, Colaborador ; H. BRADDOCK, Colaborador ; B. GILL, Colaborador ; RAQUEL DE GUZMAN, Colaborador ; K. KOHLER, Colaborador ; D.P. LABITAN, Colaborador ; J. LE GRANDOIS, Colaborador ; E. MARCEAU, Colaborador ; F. MARTIN, Colaborador ; S. MENG JENSEN, Colaborador ; L. MEYER, Colaborador ; D. PIOT, Colaborador ; L. RAEL, Colaborador ; KAREN SCHIMPF, Colaborador ; M. THOMPSON, Colaborador ; TORRES, MARINA, Colaborador | 2016The main objective of the AOAC Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) project is to establish international consensus methods for infant formula and adult nutritionals, which will benefit intermarket supply and dispu[...]documento electrónico
TORRES, MARINA ; BALDIGA, NATALIA ; AMUEDO, VIVIANA ; TORRE, ALEJANDRA | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2008La Fortificación de alimentos es muy común en estos días. Nuestro país está alineado con esta tendencia y está desarrollando muchos productos nuevos fortificados. Uno de esos productos son las galletitas fortificadas. Nosotros trabajamos en un m[...]documento electrónico
MARIANA RODRÍGUEZ ARZUAGA, Autor ; ARCIA, PATRICIA, Autor ; ESCOBAR, DANIELA, Autor ; EMANUELE PIZZIGALLI, Autor ; YENNY ROSAS, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2017La leche de cabra presenta mayor digestibilidad, menos lactosa y colesterol, y aporta más calcio y vitamina D que la leche de vaca, lo que hace que, tanto su aún incipiente presencia en el mercado, como su imagen de alimento saludable, estén aum[...]texto impreso
The influence of coexisting fat on the extraction of tocopherols (Toc) and tocol, as an internal standard, with n-hexane after saponification was studied.texto impreso
AAMIR HUSSAIN DAR, Autor ; HARISH KUMAR SHARMA, Autor ; NAVNEET KUMAR, AutorTextural and functional attributes are the main decisive factor for acceptability and stability of the snack food in the market, whereas microstructural study is considered a powerful tool for understanding the behavior of these attributes. The [...]texto impreso
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JOHN W. FUQUAY, Editor científico ; FOX, PATRICK F., Editor científico ; McSWEENEY, P.L.H., Editor científico | Londres [GRAN BRETAÑA] : Academic Press | 2011Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into[...]texto impreso
JOHN W. FUQUAY, Editor científico ; FOX, PATRICK F., Editor científico ; McSWEENEY, P.L.H., Editor científico | Londres [GRAN BRETAÑA] : Academic Press | 2011Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into[...]texto impreso
JOHN W. FUQUAY, Editor científico ; FOX, PATRICK F., Editor científico ; McSWEENEY, P.L.H., Editor científico | Londres [GRAN BRETAÑA] : Academic Press | 2011Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into[...]texto impreso
JOHN W. FUQUAY, Editor científico ; FOX, PATRICK F., Editor científico ; McSWEENEY, P.L.H., Editor científico | Londres [GRAN BRETAÑA] : Academic Press | 2011Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into[...]texto impreso
NDAW, S., Autor ; AOUDÉ-WERNER, D. , Autor ; BERGAENTZLE, M., Autor ; HASSELMANN, C., AutorTreatment with a mixture of enzymes (a-amylase, papain and acid phosphatase) led to the release in a single step of the different forms (phosphorylated and protein-bound) of the vitamins B1, B2 and B6 present in various food samples, not supplem[...]texto impreso
An ion-pair reversed-phase high-performance liquid chromatographic (HPLC) method for the separation and simultaneous determination of thiamine HCl (vitamin B1), riboflavin (vitamin B2), nicotinamide, pyridoxine HCl (vitamin B6), cyanocobalamin ([...]texto impreso
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The total vitamin C amount in different food and plasma samples was determined by a dual detection system, after HPLC separation, with direct detection of ascorbic acid and indirect fluorimetric detection of dehydroascorbic acid after a post-col[...]