Critical Reviews in Food Science and Nutrition

Milk Powders Ageing: Effect on Physical and Functional Properties
pp. 297-322(26)
Authors: MARIE THOMAS; JOËL SCHER; SYLVIE DESOBRY-BANON; STÉPHANE DESOBRY

A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation, and Control
pp. 323-347(25)
Authors: DOMINIQUE TAEYMANS; JOHN WOOD; PETER ASHBY; IMRE BLANK; ALFRED STUDER; RICHARD STADLER; PIERRE GONDÉ; PAUL EIJCK; SAM LALLJIE; HANS LINGNERT; MARIANNE LINDBLOM; REINHARD MATISSEK; DETFLEF MÜLLER; DAN TALLMADGE; JOHN O'BRIEN; SARA THOMPSON; DAVID SILVANI; TRICIA WHITMORE

A New Quality Parameter in Tomato and Tomato Products: Ergosterol
pp. 349-351(3)
Authors: ÇETIN KADAKAL; NEVZAT ARTK

Target Selection in Designing Pasteurization Processes for Shelf-Stable High-Acid Fruit Products
pp. 353-360(8)
Authors: FILIPA SILVA; PAUL GIBBS

Health Benefits of Soy Isoflavonoids and Strategies for Enhancement: A Review
pp. 361-367(7)
Authors: PATRICK McCUE; KALIDAS SHETTY

Promises and Problems of Functional Foods
pp. 369-377(9)
Authors: MARTIJN KATAN; NICOLE ROOS

Structural, Biological, and Evolutionary Relationships of Plant Food Allergens Sensitizing via the Gastrointestinal Tract
pp. 379-407(29)
Authors: E. MILLS; JOHN JENKINS; MARCOS ALCOCER; PETER SHEWRY