Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors-Reference-Cited by-同舟云学术

Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors

Published:2017-06-12 Issue:4 Volume:58 Page:639-650
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Botelho R.¹,Araújo W.¹,Pineli L.¹^ORCID

Affiliation:

1. Nutrition Department, University of Brasilia, Brasilia-DF, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1209159

Reference57 articles.

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2. Barham, P. (2000). The science of cooking. Springer-Verlag, Berlin. 244 pgs.

3. Changes in the biochemical and functional properties of the extruded hard-to-cook cowpea (Vigna unguiculata L. Walp)

4. Botelho, R. B. A. and Camargo, E. B. (2012). Técnica dietética – seleção e preparo de alimentos, manual de laboratório. Atheneu, São Paulo. 167 pgs.

5. Emerging technologies: chemical aspects

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