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Comprehensive reviews in food science and food safety, Tập 13, Số 2, 2014
Mục lục:
DòngNội dung
1 Book Review: Foodborne Viruses and Prions and Their Significance for Public Health
2Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods / Brian M. Degner and others
3Food-Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction / Anna Iwaniak, Piotr Minkiewicz, Małgorzata Darewicz
4Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities / Maria Lisa Clodoveo and others
5Analytical Methodsfor Determining Bioavailability and Bioaccessibilityof Bioactive Compoundsfrom Fruitsand Vegetables: A Review / JuanaM.Carbonell-Capella and others
6ListeriamonocytogenesinVacuum-Packed Smoked Fish Products:Occurrence, Routesof Contamination,and Potential Intervention Measures / Restituto Tocmo and others
72013 IFT International Food Nanoscience Conference: Proceedings / Rosetta Newsome
8Antidiarrheal Effect of Food Fermented by Various Strains of Lactobacillus / Afshan Shafi and others