Now showing items 1-3 of 3
Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature
(Taylor & Francis Online, 2014)
Presently alpha-linolenic acid (ALA) is the most widely used vegetarian LC3PUFA, but only marginal amounts are converted into eicosapentaenoic (EPA) and docosahexaenoic acid (DHA); both of which are strongly related to ...
Celebrating the Golden Jubilee of the Institute of Food Science and Technology
(Wiley on behalf of the Institute of Food Science and Technology, 2014-05)
The Golden Jubilee year celebrations of the Institute of Food Science and Technology (IFST) start this month, and the International Journal of Food Science and Technology sends our congratulations and thanks for the past ...
Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?
(Wiley-VCH Verlag, 2014-11)
A series of experiments were conducted to evaluate the effect of different sample preparation steps, prior to the in vitro starch digestion process, on the predictive in vitro glycemic response of durum wheat pasta (control), ...