Amanote Research

Amanote Research

    RegisterSign In

Experimental Evaluation of Amaranth Food Products in Terms of Functional Food Ingredients

BIO Web of Conferences
doi 10.1051/bioconf/20201700147
Full Text
Open PDF
Abstract

Available in full text

Date

January 1, 2020

Authors
A.A. StakhurlovaN. M. DerkanosovaA. V. AristovI. N. PonomarevaA. A. Sutolkin
Publisher

EDP Sciences


Related search

Amaranth - A Functional Food

Concepts of Dairy & Veterinary Sciences
2018English

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

2017English

Phenolic Compounds as Nutraceuticals or Functional Food Ingredients

Current Pharmaceutical Design
Drug DiscoveryPharmacology
2017English

Research Gaps in the Use of Dairy Ingredients in Food Aid Products

Food and Nutrition Bulletin
DevelopmentNutritionDieteticsFood SciencePlanningGeography
2016English

Fundamental Regulations Concerning Novel Food Products and Food for Special Medical Purposes With Plant Ingredients

Herba Polonica
2019English

Decontamination of Dry Food Ingredients.

FOOD IRRADIATION, JAPAN
1997English

Issues and Challenges in Utilizing Natural Antioxidants as Food Ingredients in Functional Food: A Case Study of Bread

2006English

Evaluation of Food-Derived Functional Ingredients According to Activation of PPAR and Suppression of COX-2 Expression

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2013English

Bioactive Dairy Ingredients for Food and Non-Food Applications

Acta Alimentaria
Food Science
2014English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy