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There are 40058 results for: content related to: Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

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    Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 4, July 2015, Pages: 357–386, Fan Zhu

    Version of Record online : 29 APR 2015, DOI: 10.1111/1541-4337.12134

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    Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 6, November 2015, Pages: 796–812, Yogesh Kumar, Deep Narayan Yadav, Tanbir Ahmad and Kairam Narsaiah

    Version of Record online : 21 AUG 2015, DOI: 10.1111/1541-4337.12156

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    Cooking-Induced Protein Modifications in Meat

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 1, January 2017, Pages: 141–159, Tzer-Yang Yu, James D. Morton, Stefan Clerens and Jolon M. Dyer

    Version of Record online : 24 NOV 2016, DOI: 10.1111/1541-4337.12243

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    Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 2, March 2014, Pages: 155–171, Juana M. Carbonell-Capella, Magdalena Buniowska, Francisco J. Barba, María J. Esteve and Ana. Frígola

    Version of Record online : 21 FEB 2014, DOI: 10.1111/1541-4337.12049

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    Food-Originating ACE Inhibitors, Including Antihypertensive Peptides, as Preventive Food Components in Blood Pressure Reduction

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 2, March 2014, Pages: 114–134, Anna Iwaniak, Piotr Minkiewicz and Małgorzata Darewicz

    Version of Record online : 21 FEB 2014, DOI: 10.1111/1541-4337.12051

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    Biotechnological Applications of Proteases in Food Technology

    Comprehensive Reviews in Food Science and Food Safety

    Olga Luisa Tavano, Angel Berenguer-Murcia, Francesco Secundo and Roberto Fernandez-Lafuente

    Version of Record online : 19 JAN 2018, DOI: 10.1111/1541-4337.12326

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    Peptides Derived from Foods as Supportive Diet Components in the Prevention of Metabolic Syndrome

    Comprehensive Reviews in Food Science and Food Safety

    Volume 17, Issue 1, January 2018, Pages: 63–81, Anna Iwaniak, Małgorzata Darewicz and Piotr Minkiewicz

    Version of Record online : 27 NOV 2017, DOI: 10.1111/1541-4337.12321

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    Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 1, January 2017, Pages: 39–58, Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen J.A. Jansens, Lomme J. Deleu and Jan A. Delcour

    Version of Record online : 4 NOV 2016, DOI: 10.1111/1541-4337.12240

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    The Genus Heracleum: A Comprehensive Review on Its Phytochemistry, Pharmacology, and Ethnobotanical Values as a Useful Herb

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 6, November 2016, Pages: 1018–1039, Mir Babak Bahadori, Leila Dinparast and Gokhan Zengin

    Version of Record online : 9 AUG 2016, DOI: 10.1111/1541-4337.12222

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    Bovine Milk Allergens: A Comprehensive Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 17, Issue 1, January 2018, Pages: 137–164, Caterina Villa, Joana Costa, Maria Beatriz P.P. Oliveira and Isabel Mafra

    Version of Record online : 13 NOV 2017, DOI: 10.1111/1541-4337.12318

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    Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

    Comprehensive Reviews in Food Science and Food Safety

    Volume 17, Issue 1, January 2018, Pages: 2–62, Antonio Bevilacqua, Leonardo Petruzzi, Marianne Perricone, Barbara Speranza, Daniela Campaniello, Milena Sinigaglia and Maria Rosaria Corbo

    Version of Record online : 1 NOV 2017, DOI: 10.1111/1541-4337.12299

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    Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 2, March 2015, Pages: 106–122, O.P. Soladoye, M.L. Juárez, J.L. Aalhus, P. Shand and M. Estévez

    Version of Record online : 9 FEB 2015, DOI: 10.1111/1541-4337.12127

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    Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 945–977, Claire C. Berton-Carabin, Marie-Hélène Ropers and Claude Genot

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12097

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    Chokeberries (Aronia melanocarpa) and Their Products as a Possible Means for the Prevention and Treatment of Noncommunicable Diseases and Unfavorable Health Effects Due to Exposure to Xenobiotics

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 6, November 2016, Pages: 982–1017, Sylwia Borowska and Malgorzata M. Brzóska

    Version of Record online : 2 AUG 2016, DOI: 10.1111/1541-4337.12221

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    Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 3, May 2017, Pages: 400–430, Eric N. Ponnampalam, David L. Hopkins, Heather Bruce, Duo Li, Gianluca Baldi and Alaa El-din Bekhit

    Version of Record online : 27 MAR 2017, DOI: 10.1111/1541-4337.12258

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    Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 2, March 2013, Pages: 183–217, Arica A. Baer, Michael J. Miller and Anna C. Dilger

    Version of Record online : 11 MAR 2013, DOI: 10.1111/1541-4337.12001

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    Enteropathogenic Yersinia in the Pork Production Chain: Challenges for Control

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 6, November 2014, Pages: 1165–1191, Riikka Laukkanen-Ninios, Maria Fredriksson-Ahomaa and Hannu Korkeala

    Version of Record online : 20 OCT 2014, DOI: 10.1111/1541-4337.12108

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    Culture-Dependent and Culture-Independent Nucleic-Acid-Based Methods Used in the Microbial Safety Assessment of Milk and Dairy Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 493–537, Vincenzina Fusco and Grazia Marina Quero

    Version of Record online : 21 JUN 2014, DOI: 10.1111/1541-4337.12074

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    Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 5, September 2013, Pages: 565–597, Alaa El-Din A. Bekhit, David L. Hopkins, Fahri T. Fahri and Eric N. Ponnampalam

    Version of Record online : 10 SEP 2013, DOI: 10.1111/1541-4337.12027

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    Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 5, September 2016, Pages: 829–843, Sabrina R. Wildermuth, Erin E. Young and Lilian M. Were

    Version of Record online : 7 JUN 2016, DOI: 10.1111/1541-4337.12213