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Comprehensive reviews in food science and food safety, Tập 13, Số 3, 2014
Mục lục:
STTNội dung
1A Reviewon the Relationships between Processing,Food Structure,and Rheological Propertiesof Plant-Tissue-Based Food Suspensions / Katlijn R. N. Moelants and others
2Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge / Estelle Chaix, Carole Guillaume, Valerie Guillard
3Strategies Usedin Production of Phenylalanine-Free Foodsfor PKU Management / Nafiseh Soltanizadeh and Leila Mirmoghtadaie
4Chemical Composition,Sensory Properties, Provenance, and Bioactivity of Fruit Juicesas Assessedby Chemometrics: A Critical Review and Guideline / Acacio A.F. Zielinski and others
5Surface-Enhanced Raman Spectroscopy for the Chemical Analysis of Food / Jinkai Zheng and Lili He
6Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals / Zaigham Shahzad, HatemRouached, Allah Rakha