Search Results

There are 27537 results for: content related to: Alpha-Lactalbumin: Its Production Technologies and Bioactive Peptides

  1. You have free access to this content
    Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β-Lactoglobulin and α-Lactalbumin

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: R47–R55, S.M. Loveday, M.A. Rao, L.K. Creamer and H. Singh

    Version of Record online : 18 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01098.x

  2. You have free access to this content
    Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

    Journal of Food Science

    Volume 71, Issue 5, June/July 2006, Pages: R72–R82, Janina Kühn, Thérèse Considine and Harjinder Singh

    Version of Record online : 15 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00051.x

  3. You have free access to this content
    Health-Affecting Compounds in Brassicaceae

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 2, April 2009, Pages: 31–43, Muhammad Jahangir, Hye K. Kim, Young H. Choi and Robert Verpoorte

    Version of Record online : 23 MAR 2009, DOI: 10.1111/j.1541-4337.2008.00065.x

  4. You have free access to this content
    UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 5, September 2011, Pages: 251–268, Rupesh S. Chavan, Shraddha Rupesh Chavan, Chandrashekar D. Khedkar and Atanu H. Jana

    Version of Record online : 22 AUG 2011, DOI: 10.1111/j.1541-4337.2011.00157.x

  5. You have free access to this content
    Antimicrobial Resistance: Implications for the Food System

    Comprehensive Reviews in Food Science and Food Safety

    Volume 5, Issue 3, July 2006, Pages: 71–137,

    Version of Record online : 2 AUG 2006, DOI: 10.1111/j.1541-4337.2006.00004.x

  6. You have free access to this content
    Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 2, March 2011, Pages: 52–108, Maite Sanz Alaejos and Ana M. Afonso

    Version of Record online : 18 FEB 2011, DOI: 10.1111/j.1541-4337.2010.00141.x

  7. You have free access to this content
    Xylooligosaccharides (XOS) as an Emerging Prebiotic: Microbial Synthesis, Utilization, Structural Characterization, Bioactive Properties, and Applications

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 1, January 2011, Pages: 2–16, Ayyappan Appukuttan Aachary and Siddalingaiya Gurudutt Prapulla

    Version of Record online : 13 DEC 2010, DOI: 10.1111/j.1541-4337.2010.00135.x

  8. You have free access to this content
    Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 5, September 2011, Pages: 269–289, Thu T. N. Dinh, Leslie D. Thompson, Michael L. Galyean, J Chance Brooks, Kristine Y. Patterson and L. Mallory Boylan

    Version of Record online : 22 AUG 2011, DOI: 10.1111/j.1541-4337.2011.00158.x

  9. You have free access to this content
    Application of DNA-Based Methods to Identify Fish and Seafood Substitution on the Commercial Market

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 2, April 2009, Pages: 118–154, Rosalee S. Rasmussen and Michael T. Morrissey

    Version of Record online : 23 MAR 2009, DOI: 10.1111/j.1541-4337.2009.00073.x

  10. You have free access to this content
    Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 5, September 2012, Pages: 417–436, Ali Abas Wani, Preeti Singh, Manzoor Ahmad Shah, Ute Schweiggert-Weisz, Khalid Gul and Idrees Ahmed Wani

    Version of Record online : 24 AUG 2012, DOI: 10.1111/j.1541-4337.2012.00193.x

  11. You have free access to this content
    Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: R163–R174, Anusooya S. Sivam, Dongxiao Sun-Waterhouse, SiewYoung Quek and Conrad O. Perera

    Version of Record online : 12 OCT 2010, DOI: 10.1111/j.1750-3841.2010.01815.x

  12. You have free access to this content
    Biotechnology in Aquaculture: Transgenics and Polyploidy

    Comprehensive Reviews in Food Science and Food Safety

    Volume 6, Issue 1, January 2007, Pages: 2–16, Rosalee S. Rasmussen and Michael T. Morrissey

    Version of Record online : 15 DEC 2006, DOI: 10.1111/j.1541-4337.2007.00013.x

  13. You have free access to this content
    Functional Biopolymer Particles: Design, Fabrication, and Applications

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 4, July 2010, Pages: 374–397, Owen Griffith Jones and David Julian McClements

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1541-4337.2010.00118.x

  14. You have free access to this content
    An Overview of Vibrio vulnificus and Vibrio parahaemolyticus

    Comprehensive Reviews in Food Science and Food Safety

    Volume 6, Issue 4, October 2007, Pages: 120–144, Stephenie L. Drake, Angelo DePaola and Lee-Ann Jaykus

    Version of Record online : 14 SEP 2007, DOI: 10.1111/j.1541-4337.2007.00022.x

  15. You have free access to this content
    Mycotoxins in Food and Feed: Present Status and Future Concerns

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 1, January 2010, Pages: 57–81, Rajeev Bhat, Ravishankar V. Rai and A.A. Karim

    Version of Record online : 21 DEC 2009, DOI: 10.1111/j.1541-4337.2009.00094.x

  16. You have free access to this content
    Qualitative and Quantitative Analysis of Mycotoxins

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 3, July 2009, Pages: 202–251, A. Rahmani, S. Jinap and F. Soleimany

    Version of Record online : 8 JUN 2009, DOI: 10.1111/j.1541-4337.2009.00079.x

  17. You have free access to this content
    Symposium on “Food Technology for Better Nutrition”

    Comprehensive Reviews in Food Science and Food Safety

    Volume 7, Issue 4, October 2008, Pages: 320–396,

    Version of Record online : 18 SEP 2008, DOI: 10.1111/j.1541-4337.2008.00049.x

  18. You have free access to this content
    Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 4, July 2011, Pages: 221–247, M.S. Brewer

    Version of Record online : 14 JUN 2011, DOI: 10.1111/j.1541-4337.2011.00156.x

  19. You have free access to this content
    Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 2, April 2009, Pages: 86–104, D.N. Sila, S. Van Buggenhout, T. Duvetter, I. Fraeye, A. De Roeck, A. Van Loey and M. Hendrickx

    Version of Record online : 23 MAR 2009, DOI: 10.1111/j.1541-4337.2009.00071.x

  20. You have free access to this content
    Pomegranate and its Many Functional Components as Related to Human Health: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 6, November 2010, Pages: 635–654, M. Viuda-Martos, J. Fernández-López and J.A. Pérez-Álvarez

    Version of Record online : 22 OCT 2010, DOI: 10.1111/j.1541-4337.2010.00131.x