Critical Reviews in Food Science and Nutrition

Colorimetric Analysis of Protein Sulfhydyl Groups in Milk: Applications and Processing Effects
pp. 1-23(23)
Author: OWUSU-APENTEN, R.

Quality and Safety Aspects of PEF Application in Milk and Milk Products
pp. 25-47(23)
Authors: Sampedro, F.; Rodrigo, M.; Martínez, A.; Rodrigo, D.; Barbosa-Cánovas, G.

Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning
pp. 49-59(11)
Authors: ZAMORA, ROSARIO; HIDALGO, FRANCISCO

Challenges in the Addition of Probiotic Cultures to Foods
pp. 61-84(24)
Authors: CHAMPAGNE, CLAUDE; GARDNER, NANCY; ROY, DENIS