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期刊名：Forum of nutrition

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ISSN：1660-0347

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共收录本刊相关文章索引262条

Supplements and food fortification--when and where? [0.03%] 补充剂与食品强化——何时、何地？

Claus Leitzmann Claus Leitzmann

Review Forum of nutrition. 2003:56:363-5. DOI: 2003

Antioxidant supplementation and risk of chronic disease [0.03%] 抗氧化剂补充与慢性病风险的关系

Antti Aro Antti Aro

Review Forum of nutrition. 2003:56:361-3. DOI: 2003

Food fortification: issues on quality assurance and impact evaluation in developing countries [0.03%] 改进食品营养质量保证和评估的发展中国家问题研究——食品强化技术及其影响

R Florentino R Florentino

Quality assurance and impact evaluation are essential components of a food fortification program and should be integrated in the fortification process. Quality assurance will ensure that the micronutrient meant to be delivered is indeed rea...

Review Forum of nutrition. 2003:56:359-60. DOI: 2003

Importance, impact evaluation, quality assurance and safety of food fortification in developed countries [0.03%] 发达国家食品强化的重要性、影响评估、质量保障和安全监测

P Walter P Walter

Review Forum of nutrition. 2003:56:358-9. DOI: 2003

Discussion points on the functionalities of probiotics [0.03%] 益生菌功能性能讨论要点

Pierre Bourlioux,Christine Bouley,Margaret Ashwell Pierre Bourlioux

Review Forum of nutrition. 2003:56:356-8. DOI: 2003

New aspects of the functionalities of probiotics [0.03%] 益生菌功能的最新研究进展

Pierre Bourlioux,Christine Bouley,Margaret Ashwell Pierre Bourlioux

Review Forum of nutrition. 2003:56:355-6. DOI: 2003

Maillard reaction products: uptake, metabolic transit and selected parameters of biopotency and safety [0.03%] 美拉德反应产物：吸收、代谢转化及所选生物功效和安全参数

H F Erbersdobler,V Faist H F Erbersdobler

Review Forum of nutrition. 2003:56:353-5. DOI: 2003

Nutritional consequences of food processing [0.03%] 食品加工的营养后果

Mendel Friedman Mendel Friedman

A variety of methods are used to process foods: if they are not edible, to render them so; to permit storage; to alter texture and flavor; to destroy microorganisms and other toxins. These methods include heating (baking, cooking, frying, m...

Review Forum of nutrition. 2003:56:350-2. DOI: 2003

Effect of food component changes during frying on the nutrition value of fried food [0.03%] 油炸食品营养成分的变化及其营养价值的影响因素

Jan Pokorn,Jan Pánek,Ludmila Trojáková Jan Pokorn

Review Forum of nutrition. 2003:56:348-50. DOI: 2003

Ascorbyl palmitate and its synergism to tocopherols [0.03%] 棕榈酸抗坏血酸酯及其与维生素E的协同作用

Karl-Heinz Wagner,Patrick Feigl,Ibrahim Elmadfa Karl-Heinz Wagner

Review Forum of nutrition. 2003:56:347-8. DOI: 2003