NTU Trường Đại học Nha Trang
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Comprehensive reviews in food science and food safety, Tập 11, Số 2, 2012
Mục lục:
DòngNội dung
1Bolus Formation and Disintegration during Digestion of Food Carbohydrates / Gail M. Bornhorst and R. Paul Singh
2Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends / J. H. Chen and others
3Biofilm Formation in Milk Production and Processing Environments; Influence on Milk Quality and Safety / Sophie Marchand and others
4Phenol-Based Antioxidants and the In Vitro Methods Used for Their Assessment / Brian D. Craft and others
5Genetically Modified Crops Expressing 35S-Thaumatin II Transgene: Sensory Properties and Food Safety Aspects / Maria Szwacka and others
6Bioactive Peptides: Synthesis, Properties, and Applications in the Packaging and Preservation of Food / Paula Judith Perez Espitia and others
7The Tale of Sushi: History and Regulations / Cindy Hsin-I Feng
8Evaluating Global Barriers to the Use of Red Palm Oil as an Intervention Food to Prevent Vitamin A Deficiency / Betty J. Burri
9Use of Iodized Salt in Processed Foods in Select Countries Around the World and the Role of Food Processors / Sarah Davis Ohlhorst and others