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There are 29680 results for: content related to: Disintegration of Solid Foods in Human Stomach

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    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

    Article first published online : 18 FEB 2011, DOI: 10.1111/j.1541-4337.2010.00141.x

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    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

    Article first published online : 22 AUG 2011, DOI: 10.1111/j.1541-4337.2011.00158.x

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    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

    Article first published online : 23 MAR 2009, DOI: 10.1111/j.1541-4337.2009.00073.x

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    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

    Article first published online : 24 AUG 2012, DOI: 10.1111/j.1541-4337.2012.00193.x

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    Scientific Status Summary

    Journal of Food Science

    Volume 74, Issue 1, January/February 2009, Pages: R24–R37, Bassam A. Annous, Pina M. Fratamico and James L. Smith

    Article first published online : 9 DEC 2008, DOI: 10.1111/j.1750-3841.2008.01022.x

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    Antimicrobial Resistance: Implications for the Food System

    Comprehensive Reviews in Food Science and Food Safety

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

    Article first published online : 2 AUG 2006, DOI: 10.1111/j.1541-4337.2006.00004.x

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    Review Article: Sensory Characteristics of Probiotic Cheese

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 5, September 2012, Pages: 437–452, R. Karimi, S. Sohrabvandi and A. M. Mortazavian

    Article first published online : 24 AUG 2012, DOI: 10.1111/j.1541-4337.2012.00194.x

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    Processing of Salted Cod (Gadus spp.): A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 6, November 2012, Pages: 546–564, Helena Oliveira, Sónia Pedro, Maria Leonor Nunes, Rui Costa and Paulo Vaz-Pires

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1541-4337.2012.00202.x

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    New Insights into the High-Pressure Processing of Meat and Meat Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 3, May 2012, Pages: 285–306, H. Simonin, F. Duranton and M. de Lamballerie

    Article first published online : 9 APR 2012, DOI: 10.1111/j.1541-4337.2012.00184.x

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    Sorghum Proteins: The Concentration, Isolation, Modification, and Food Applications of Kafirins

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: R90–R104, Normell Jhoe De Mesa-Stonestreet, Sajid Alavi and Scott R. Bean

    Article first published online : 2 JUN 2010, DOI: 10.1111/j.1750-3841.2010.01623.x

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    Tea Polyphenols as Nutraceuticals

    Comprehensive Reviews in Food Science and Food Safety

    Volume 7, Issue 3, June 2008, Pages: 229–254, M.G. Sajilata, Poonam R. Bajaj and R.S. Singhal

    Article first published online : 9 JUL 2008, DOI: 10.1111/j.1541-4337.2008.00043.x

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    Caffeine (1, 3, 7-trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: R77–R87, Melanie A. Heckman, Jorge Weil and Elvira Gonzalez De Mejia

    Article first published online : 5 APR 2010, DOI: 10.1111/j.1750-3841.2010.01561.x

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    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

    Article first published online : 23 MAR 2009, DOI: 10.1111/j.1541-4337.2008.00065.x

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    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

    Article first published online : 12 OCT 2010, DOI: 10.1111/j.1750-3841.2010.01815.x

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    Bolus Formation and Disintegration during Digestion of Food Carbohydrates

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 2, March 2012, Pages: 101–118, Gail M. Bornhorst and R. Paul Singh

    Article first published online : 29 FEB 2012, DOI: 10.1111/j.1541-4337.2011.00172.x

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    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

    Article first published online : 14 SEP 2007, DOI: 10.1111/j.1541-4337.2007.00022.x

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    Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 3, July 2009, Pages: 157–180, Rosa M. Raybaudi-Massilia, Jonathan Mosqueda-Melgar, Robert Soliva-Fortuny and Olga Martín-Belloso

    Article first published online : 8 JUN 2009, DOI: 10.1111/j.1541-4337.2009.00076.x

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    DNA-Based Methods for the Identification of Commercial Fish and Seafood Species

    Comprehensive Reviews in Food Science and Food Safety

    Volume 7, Issue 3, June 2008, Pages: 280–295, Rosalee S. Rasmussen and Michael T. Morrissey

    Article first published online : 9 JUL 2008, DOI: 10.1111/j.1541-4337.2008.00046.x

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    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

    Article first published online : 15 JUN 2006, DOI: 10.1111/j.1750-3841.2006.00051.x

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    Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

    Comprehensive Reviews in Food Science and Food Safety

    Volume 9, Issue 2, March 2010, Pages: 223–239, Sara A. Arscott and Sherry A. Tanumihardjo

    Article first published online : 16 FEB 2010, DOI: 10.1111/j.1541-4337.2009.00103.x