Critical Reviews in Food Science and Nutrition

Olive Oil Waste Treatment: A Comparative and Critical Presentation of Methods, Advantages & Disadvantages
pp. 187-229(43)
Authors: Arvanitoyannis, Ioannis; Kassaveti, Aikaterini; Stefanatos, Stelios

Saponins: Properties, Applications and Processing
pp. 231-258(28)
Authors: Güçlü-Üstündağ, Özlem; Mazza, Giuseppe

Food Fortification Strategy - Preventing Iron Deficiency Anemia: A Review
pp. 259-265(7)
Authors: Huma, Nuzhat; Anjum, Faqir Muhammad; Murtaza, M. Anjum; Sheikh, Munir

Food Supplements and European Regulation within a Precautionary Context: A Critique and Implications for Nutritional, Toxicological and Regulatory Consistency
pp. 267-285(19)
Authors: Hanekamp, J. C.; Bast, A.

Impact of Oil used by the Frying Industry on Population Fat Intake
pp. 287-297(11)
Authors: Minihane, Anne; Harland, Janice

Role of Physical Structures in Bulk Oils on Lipid Oxidation
pp. 299-317(19)
Authors: Chaiyasit, Wilailuk; Elias, Ryan; McClements, D. Julian; Decker, Eric

Discoloration in Raw and Processed Fruits and Vegetables
pp. 319-333(15)
Authors: Adams, J. B.; Brown, H. M.